Breakfast

Rye and Indian bread

Rye and Indian bread, preserved from Marion Harland’s 1903 cookbook with ingredient cues including 2.) when light, sift together two cupfuls of rye flour with one of indian meal, a te.

BreakfastBrunchVeganVegetarianOvenPublic domainHistoric recipeSource transcription

Est. prep25 min

Est. cook10 min

Est. serves4

Total35 min

Archive reference—not quantity-scaled yet.

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.

Source transcription“Rye and Indian bread” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 50

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

2.) When light, sift together two cupfuls of rye flour with one of Indian meal, a teaspoonful of salt, an even teaspoonful of soda.
Make a hole in the middle, pour in the sponge, and when the ingredients are thoroughly incorporated beat in half a cupful of molasses.
Should the molasses thin the dough into a batter, add rye flour.
Knead until it is as light as a rubber ball, set aside in a covered bread-bowl and let it rise six hours.
Work ten minutes more, make into loaves, and when they are well up in the world bake in a slow oven.
The loaves will require three hours to bake properly.
Cover with paper for the first two hours.
The dear old grandaunt from whom I got this ancient and honorable recipe had baked her “rye and Indian” for fifty years in the brick oven of a homestead two hundred years old.
The oak overshadowed a well dug in 1640.

Historical transcription

Source method

1
Make a soft sponge of potatoes, or a plain sponge. (See Bread No. 2.) When light, sift together two cupfuls of rye flour with one of Indian meal, a teaspoonful of salt, an even teaspoonful of soda. Make a hole in the middle, pour in the sponge, and when the ingredients are thoroughly incorporated beat in half a cupful of molasses. Should the molasses thin the dough into a batter, add rye flour. Knead until it is as light as a rubber ball, set aside in a covered bread-bowl and let it rise six hours. Work ten minutes more, make into loaves, and when they are well up in the world bake in a slow oven. The loaves will require three hours to bake properly. Cover with paper for the first two hours.
2
The dear old grandaunt from whom I got this ancient and honorable recipe had baked her “rye and Indian” for fifty years in the brick oven of a homestead two hundred years old. She covered her loaves with leaves from an oak near the door. The oak overshadowed a well dug in 1640.

Nutrition pending

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