 |
Prep Time: 180 Minutes Cook Time: 40 Minutes |
Ready In: 220 Minutes Servings: 2 |
|
I found this recipe in a book called Foods That Will Win the War and How to Cook Them, from 1918. The book is a guide on how to use alternative grains in a time of rationing. There's also a section on how to save and render fat at home, but I think I'll stick with using butter or shortening myself. The recipe is as it was written. The instructions were vague on certain things and I've improvised a bit. Ingredients:
2 cups boiling water |
2 tablespoons sugar |
1 1/2 teaspoons salt |
1/4 cup lukewarm water (110 deg) |
2 tablespoons fat |
6 cups rye flour |
1 1/2 cups whole wheat flour |
2 1/4 teaspoons yeast |
Directions:
1. To the boiling water add the sugar, fat and salt. Mix all to dissolve and remove from heat. Allow to cool to lukewarm.
2. Dissolve the yeast in the 1/4 cup lukewarm water. Add to the other water.
3. Add the rye and whole wheat flour. Knead dough for 10 minutes.
4. Cover and let rise until twice its bulk. (About an hour).
5. Shape into loaves; let rise until double. (About an hour).
6. Bake in a preheated 350 deg oven for about 40 minutes.
|
|