Baking
Rye Bread
Rye Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.