Rye and Corn Bread
Ingredients
- 1 quart of rye meal or rye flour
- 2 quarts of Indian meal, scalded
- 1/2 cup of molasses
- 2 teaspoonfuls salt
- 1 teacup yeast
Instructions
Scald the Indian meal by placing in a pan and pouring over it just enough boiling water to merely wet it, but not enough to make it into a batter, stirring constantly with a spoon.
Make it as stiff as can be stirred with a spoon, mixing with warm water and let rise all night. In the morning add a level teaspoonful of soda dissolved in a little water; then put it in a large pan, smooth the top with the hand dipped in cold water; let it stand a short time and bake five or six hours. If put in the oven late in the day, let it remain all night.
Graham may be used instead of rye, and baked as above.
This is similar to the "Rye and Injun" of our grandmothers' days, but that was placed in a kettle, allowed to rise, then placed in a covered iron pan upon the hearth before the fire, with coals heaped upon the lid, to bake all night.
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The White House Cookbook (1887).
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