Rye Bread
Ingredients
Directions
Mix and shape
Combine five pts. of flour, one teaspoon of salt, one quart of warm water, and one cup of yeast.
Mix well and work the dough with plenty of flour, then place in well-greased pans.
Do not set the dough at night; work immediately after mixing.
Rise and bake
Let rise, then bake in oven for 1½ hours.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Flour (in the method)
- Forms the gluten and starch network that gives the loaf its structure.
- Yeast
- Ferments the dough and releases gas that makes it rise.
The step that matters
Work the dough immediately after mixing. Yeast keeps fermenting while the dough sits. Leaving it overnight can over-proof the dough and weaken its structure, so the loaf may collapse, turn flat, or taste sour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More rye bread recipes
You might also like
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Potato Bread124 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.