Recipes > Breads > Bread From Rummer Flour

Bread From Rummer Flour


  • 2 quarts of improved Graham flour
  • 1/2 pint of boiling water
  • 1/2 pint of lukewarm water
  • 1/4 yeast cake dissolved in 1/2 pint of lukewarm water
  • 1 tablespoonful of granulated sugar added when kneading the dough
  • 1 teaspoonful of salt


Put the salt in the flour, make a hole, pour in the boiling water, then the lukewarm water, and last the yeast. Knead well at night at least fifteen minutes, set to rise. In the morning mould into loaves, let it rise until very light and bake until well done.


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The Golden Age Cook Book (1898).

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