Recipes > Breads > Bread From Rummer Flour

Bread From Rummer Flour

Ingredients

• 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

Instructions

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.

Print recipe/article only

Source

The Golden Age Cook Book (1898).