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Baking
Rye Bread
Rye Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
BreakfastBrunchSnackVegetarianOvenPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
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What you’ll need
Ingredients
- 1 cup scalded milk
- 1 cup boiling water
- 1 tablespoon lard
- 1 tablespoon butter
- ⅓ cup brown sugar
- 1½ teaspoons salt
- ¼ yeast cake dissolved in
- ¼ cup lukewarm water
- 3 cups flour
- Rye meal
Make it happen
Directions
- 1
To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.
Nutrition pending
No invented nutrition numbers.
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