Recipes > Breads > Rye Bread > Rye Bread

Rye Bread

Instructions

This bread is made by nearly the same rule as the graham, either using wheat sponge, or setting one over-night, but is kneaded slightly. Follow the rule just given, substituting rye for graham, but use enough rye to make a dough which can be turned out. It will take a quart. Use wheat flour for the molding-board and hands, as rye is very sticky; and knead only long enough to get into good shape. Raise, and bake as in rule for graham bread.

Print recipe/article only | Save to del.icio.us

Source

The Easiest Way in Housekeeping and Cooking (1903).