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Rye and Indian Bread

Ingredients

• 2 quarts of rye
• 2 quarts of Indian meal
• 3 pints of milk
• 2 tea-spoonfuls of salt
• 1/2 pint of good fresh yeast

Instructions

Sift rye and Indian meal, and mix them well together. Boil milk; pour it boiling hot upon the meal; add salt, and stir the whole very hard. Let it stand till it becomes of only a lukewarm heat, and then stir in yeast; if from the brewery and quite fresh, a smaller quantity will suffice. Knead the mixture into a stiff dough, and set it to rise in a pan. Cover it with a thick cloth that has been previously warmed, and set it near the fire. When it is quite light, and has cracked all over the top, make it into two loaves, put them into a moderate oven, and bake them two hours and a half.

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Source

Directions for Cookery, in its Various Branches (1840).