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RYE BREAD

The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Boston, 1896)

1 cup scalded milk.
1 cup boiling water.
1 tablespoon lard.
1 tablespoon butter.
1/3 cup brown sugar.
1 1/2 teaspoons salt.

1/4 yeast cake dissolved in 1/4 cup lukewarm water.
3 cups flour.
Rye meal

To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light.

Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.

 

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