Rye & Indian Bread
- 2 cups yellow cornmeal
- 1/2 cup yeast
- 1/2 cup molasses
- 1 tsp salt
- 1/2 tsp baking soda
- 2 cups rye meal
Put the cornmeal into a mixing bowl and scald with boiling water. After 10 minutes, mix to a soft batter with cold water. When warm, add the yeast, molasses, salt, baking soda and rye meal. Beat through and through. Cover with a pan and set in a warm location to rise up overnight.
When the surface cracks open, stir it down. Grease and flour a pan. Turn in the dough, smooth over the top and sprinkle evenly with flour to prevent crust from forming. Let it rise (rise up!) again until cracks appear.
Bake in a oven heated to 350F at 350°F for 2-3 hours, covering with a tin lid after the first hour.
When the surface cracks open, stir it down. Grease and flour a pan. Turn in the dough, smooth over the top and sprinkle evenly with flour to prevent crust from forming. Let it rise (rise up!) again until cracks appear.
Bake in a oven heated to 350F at 350°F for 2-3 hours, covering with a tin lid after the first hour.
Submitted by May 18, 2010
15 min
30 min
45 min