Rye Bread
A simple rye bread recipe from the Royal Baker Pastry Cook.
Ingredients
- 1 pint Rye flour
- 1/2 pint Cornmeal
- 1/2 pint All-purpose flour
- 1 teaspoonful Sugar
- 1 teaspoonful Salt
- 2 teaspoonfuls Baking powder
- 1 tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 3/4 pint Milk
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Instructions
- 1Preheat the oven to 350°F (175°C). Grease a loaf tin. Sift together the rye flour, cornmeal, all-purpose flour, sugar, salt, and baking powder.
- 2Rub the butter (or shortening) into the dry ingredients until the mixture resembles coarse crumbs. Add the milk and mix into a smooth batter, similar to cake batter.
- 3Pour the batter into the prepared loaf tin. Bake in the preheated oven for 45 minutes. Protect the loaf with paper for the first 20 minutes to prevent over-browning.
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