Ingredients
- 1 cup white flour
- 1 cup rye flour, or rye meal
- 1 cup corn meal
- 1 cup milk, scalded and cooled
- 1 teaspoon salt
- 1 tablespoon sugar, or syrup
- 1/2 cup yeast, 1/2 yeast cake
- 1/4 cup lukewarm water, to dissolve yeast
Directions
- The dough should be stiff enough to be shaped.
- Add more flour or more liquid if needed.
- Let it rise, shape, let rise and bake.
- Note: any bread containing a substitute for wheat should always be worked in one direction to make a finer grain.
Other Information
Author: Person.Bertina A Leete, Person.Edith Church
Source: Practical Patriot Recipes (1918-01-01)
Category: Bread
Measure: avoirdupois
Ingredient: white flour, rye flour, corn meal, milk, salt, sugar, yeast, water
Equipment: measuring cups, measuring spoons, bowl, oven
