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Rye Bread

(Bread, Biscuit, And Rolls.) - (The Golden Age Cook Book)







Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of

salt in a cup and a third of tepid water, then stir into it a pint of

white flour, and when smooth add enough rye flour to make a dough rather

stiffer than that of white bread. Knead thoroughly about fifteen minutes

and set to rise. In the morning make into a loaf and put in a crusty

bread pan.

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"BUCKS COUNTY" HEARTH-BAKED RYE BREAD (AS MADE BY AUNT SARAH)

1 quart sweet milk (scalded and cooled).
1 tablespoonful lard or butter.
2 table spoonsful sugar.
1/2 tablespoonful salt.
1 cup wheat flour.
3 quarts rye flour (this includes the one cup of wheat flour).
1 Fleischman yeast cake or 1 cup of potato yeast.
[Illustration: "BUCKS COUNTY" RYE BREAD]
Pour 1 quart of luke-warm milk in a bowl holding 7 quarts. Add butter,
sugar and salt, 1-1/2 quarts rye flour and 1 cup of yeast, or one
Fleischman's yeast cake, dissolved in a little lukewarm water. Beat
thoroughly, cover with cloth, and set in a warm place to rise about
three hours, or until it almost reaches the top of bowl. When light,
stir in the remaining 1-1/2 quarts of rye flour, in which one cup of
wheat is included; turn out on a well-floured bake board and knead
about twenty minutes. Shape dough into one high, round loaf, sprinkle
flour _liberally_ over top and sides of loaf, and place carefully into
the clean bowl on top of a _well-floured_ cloth. Cover and set to rise
about one hour, when it should be light and risen to top of bowl.
Turn the bowl containing the loaf carefully upside down on the centre
of a hot sheet iron taken from the hot oven and placed on top of
range. A tablespoonful of flour should have been sifted over the sheet
iron before turning the loaf out on it. Remove cloth from dough
carefully after it has been turned from bowl and place the sheet iron
containing loaf _immediately in the hot oven_, as it will then rise at
once and not spread. Bake at least sixty minutes. Bread is seldom
baked long enough to be wholesome, especially graham and rye bread.
When baked and still hot, brush the top of loaf with butter and wash
the bottom of loaf well with a cloth wrung out of cold water, to
soften the lower, hard-baked crust. Wrap in a damp cloth and stand
aside to cool where the air will circulate around it. Always set rye
bread to rise early in the morning of the same day it is to be baked,
as rye sponge sours more quickly than wheat sponge. The bread baked
from this recipe has the taste of bread which, in olden times, was
baked in the brick ovens of our grandmother's day, and that bread was
unexcelled. I know of what I am speaking, having watched my
grandmother bake bread in an old-fashioned brick oven, and have eaten
hearth-baked rye bread, baked directly on the bottom of the oven, and
know, if this recipe be closely followed, the young housewife will
have sweet, wholesome bread. Some Germans use Kumel or Caraway seed in
rye bread.
Aunt Sarah's loaves of rye bread, baked from the above recipe, were
invariably 3-1/2 inches high, 14-1/2 inches in diameter and 46 inches
in circumference and always won a blue ribbon at Country Fairs and
Farmers' Picnics.
In the oven of Aunt Sarah's range was always to be found a piece of
sheet iron 17 inches in length by 16 inches in width. The three edges
of the sheet iron turned down all around to a depth of half an inch,
the two opposite corners being cut off about a half inch, to allow of
its being turned down. It is a great convenience for young housewives
to possess two of these sheet-iron tins, or "baking sheets," when
baking small cakes or cookies, as being raised slightly from the
bottom of the oven, cakes are less liable to scorch and bake more
evenly. One sheet may be filled while baking another sheetful of
cakes. In this manner a large number of cakes may be baked in a short
time. This baking sheet was turned the opposite way, upside down, when
baking a loaf of rye bread on it, and when the loaf of bread was
partly baked the extra baking sheet was slipped under the bottom of
the one containing the loaf, in case the oven was quite hot, to
prevent the bottom of the bread scorching. Wheat bread may be baked in
the same manner as rye bread, substituting wheat flour for rye. These
baking sheets may be made by any tinsmith, and young housewives, I
know, would not part with them, once they realize how invaluable they
are for baking small cakes on them easily and quickly.

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"POLISH" RYE BREAD (AS MADE IN BUCKS COUNTY)

This excellent, nutritious bread, is made from the whole-ground grain.
Every part of the grain is used in the flour, when ground. To bake
this bread, sift together one quart of this "whole-ground" rye flour
and two quarts of white-bread flour. Early in the morning of the day
on which bread is to be baked, prepare a thick batter, or sponge,
consisting of one quart of potato water (or the same quantity of
luke-warm, scalded milk, or a mixture of the two); add one
tablespoonful of a mixture of lard and butter and two boiled, mashed
potatoes. Two tablespoonfuls of sugar, one-half tablespoonful of salt
and one Fleischman's compressed yeast cake, dissolved in a small
quantity of water; add about five cups of the mixed, sifted flour,
beat the batter well, and stand in a warm place, covered, from one and
a half to two hours. When well-risen and light, stir in balance of
flour gradually, until all except one cup has been added; then turn
onto a bake-board and knead well. This sponge should not be quite as
stiff as for wheat bread. Turn the dough onto a clean, well-floured
cloth in a large bowl, set to rise and bake according to directions
for baking "Hearth-baked Rye Bread" or, if preferred, form into
loaves, place in bread pans and, when light, bake.

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Rye Bread

Wet up rye flour with lukewarm milk, (water will do to wet it with, but

it will not make the bread so good.) Put in the same proportion of yeast

as for wheat bread. For four or five loaves of bread, put in a couple of

tea-spoonsful of salt. A couple of table-spoonsful of melted butter

makes the crust more tender. It should not be kneaded as stiff as wheat

bread, or it will be hard when baked. When light, take it out into pans,

without moulding it up--let it remain in them about twenty minutes,

before baking.

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Rye Bread

Take one peck of wheaten flour, six pounds of rye flour, a little salt,

half a pint of good yest, and as much warm water as will make it into a

stiff dough. Let it stand three hours to rise before you put it into the

oven. A large loaf will take three hours to bake.









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