Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Rye Bread
From Twentieth century home cook book, 1905
Serves 1
Good if mixed with two-thirds wheat flour to one of rye.
A modern interpretation · AI-generated from the original record
Ingredients
- a teacupful of good hop yeast
- a pint of new milk
- salting the batter to the taste
- as much flour as you wish for one baking of bread
Method
Make a hole in the center of the flour and stir in the yeast and milk.
Stir the batter a little stiffer than for griddle-cakes.
Cover closely and let it rise overnight.
In the morning, add more milk and knead the bread very stiff.
Make a hole through the center of the dough and let it rise until even on top.
Put in pans for the third rising, which takes about half an hour.
Bake as you would wheat bread.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 7. The excerpt below is the record exactly as published.
Rye Bread. Take as much flour as you wish for one liaking of bread : make a hole in the center of the flour and stir into it a teacupful of good hop yeast and a pint of new milk. Stir the batter a little stiff er than for griddlc-cakes, salting the batter to the taste
Cook this with the app: pantry check, scaling, and the assistant.