Rye Bread
- 1 cup yeast
- 1 pint warm water
- 2 pints rye flour
- 1 pint wheat flour
- 2 tablespoons lard
- 2 tablespoon brown sugar
- 1 quart warm milk
- 1 cup Indian meal
Mix together yeast, lukewarm water, rye flour, flour, lard and brown sugar. Beat together, and let rise with love and patience over night. In the morning mix with this: One quart of warm milk, cone cup of Indian meal, enough rye flour to make into dough. Knead; cover, set in a warm location to rise up two or three hours. Knead again, and make into loaves. If there is the least tendency to sourness, add a teaspoonful of soda, dissolved in lukewarm water (above 90 degrees). It is best to always add this in warm weather. Rub soda smooth with a knife blade before measuring.
Submitted by Jul 6, 2009
15 min
30 min
45 min