Rye Bread

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 180 min Total: 180 min
Yield: 1.0 large loaf
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

one peck of wheaten flour ↝ Flour, 00 [Cereal Grains and Pasta]
six pounds of rye flour ↝ Flour, rye [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
half a pint of good yest
as much warm water as will make it into a stiff dough ↝ Water, tap [Tap water]

Instructions (2)

Let it stand three hours to rise before you put it into the oven.
A large loaf will take three hours to bake.

Original Text

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.

Notes

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