Rye Bread

Name: Rye Bread
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

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

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.