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Bread

Rye Bread

A simple yeast bread made with flour, salt, water, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Rye Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Mix the flour, salt, warm water, and yeast until well combined.

  2. Knead the dough with additional flour until smooth.

Rise and bake

  1. Place the dough in well-greased pans.

  2. Let the dough rise until doubled in size.

  3. Bake in a 350°F (175°C) oven for 1 hour.

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.

Explore the science

What each ingredient does

Flour
Forms the gluten network that gives the bread its structure.
Yeast
Produces gas that makes the dough rise and gives it an airy crumb.
Warm water
Hydrates the flour so gluten can form and activates the yeast.

The step that matters

Let the dough rise until doubled in size. Yeast gas expands the dough as it proofs; underproofed dough bakes dense, while overproofed dough can collapse and lose structure. Judging doubled size helps the loaf rise well in the oven.

“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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