Old Fashioned Rye Bread
To a quart of warm water stir
as much wheat flour as will make a smooth batter; stir into it half a gill
of home-made yeast, and set it in a warm place to rise; this is called
setting a sponge; let it be mixed in some vessel which will contain twice
the quantity.
In the morning, put three pounds and a half of rye flour
into a bowl or tray, make a hollow in the centre, pour in the sponge, add
a dessert spoon of salt, and half a small teaspoon of soda, dissolved in
a little water; make the whole into a smooth dough, with as much warm water
as may be necessary.
Knead it well, cover it, and let it set in a warm
place for three hours; then knead it again, and make it into two or three
loaves; bake in a quick oven one hour, if made in two loaves, or less if
the loaves are smaller.
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