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Account of Experiments in Baking Rye-bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Account of Experiments in Baking Rye-bread

Ingredients

Directions

  1. Mix 1736 lbs of rye-meal with 16 quarts of lukewarm water.

  2. Let the mixture rest until 3 o'clock in the afternoon.

  3. Add 24 quarts of water to the dough to create the leaven.

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.

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