Name: Account of Experiments in Baking Rye-bread
Ingredients: 1 lb rye-meal; 28 lbs lukewarm water; 43 lbs 10 oz water for leaven; 72 lbs 6 oz water for great leaven

Account of Experiments in Baking Rye-bread

Ingredients

1 lb rye-meal
28 lbs lukewarm water
43 lbs 10 oz water for leaven
72 lbs 6 oz water for great leaven

Directions

Mix 1 lb of rye-meal with 28 lbs of lukewarm water.
At 3 PM, prepare the little leaven using 43 lbs 10 oz of water.
At 7:30 PM, prepare the great leaven with 72 lbs 6 oz of water.
At 11 PM, combine the mass for kneading.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.