Recipes > Breads > Variety Bread

Variety Bread


  • 1 cake of compressed yeast
  • 2 teaspoons of salt
  • 3 cups of bread or wheat flour
  • 1 cup of cornmeal
  • 1 cup of rye flour
  • 1/2 cup of dark molasses


Dissolve yeast in two cups of lukewarm water or milk, add salt, bread or wheat flour, cornmeal, rye flour and dark molasses, and mix very thoroughly. Let rise, shape into loaves, let rise again and bake in a moderate oven for forty-five minutes.


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The International Jewish Cook Book (1919).

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