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Rye and Indian Bread

A yeast‑leavened bread made with Indian meal and rye meal, baked after rising.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rye and Indian Bread

Rye and Indian Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Sprinkle the salt over the Indian meal in a large bowl.

  2. Pour the boiling water over the meal and ensure it is thoroughly wet.

  3. When the mixture is lukewarm, mix in the rye meal and yeast that has been soaked in warm water.

  4. Add more water if necessary, as Indian meal absorbs a lot of water.

Rise and bake

  1. Transfer the mixture to a large buttered pan and smooth the top with wet hands.

  2. Let it rise in a warm place for about 2.5 hours, until it begins to crack on top.

  3. Preheat the oven to 400°F (200°C) and bake for 3 to 4 hours.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Indian meal
Forms the bulk of the loaf and absorbs a large amount of water, giving it body.
Rye meal
Adds flavor and a denser, more substantial crumb than white flour would.
Yeast
Produces gas that makes the dough rise before baking.
Boiling water
Hydrates and partly cooks the Indian meal, softening its starch so it binds.

The step that matters

Adding water to the Indian meal. Indian meal absorbs a lot of water, so the mixture can dry out if too little is used. Checking the consistency and adding more water as needed keeps the loaf moist and evenly textured.

“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.

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