THE USE OF RYE
RYE YEAST BREAD
1 cup milk and water, or water
1 tablespoon fat
2 tablespoons corn syrup
1 teaspoon salt
2½ cups rye flour
2½ cups wheat flour
½ cake compressed yeast
2 tablespoons water
Combine ingredients. Mix into dough and knead. Let rise until double original bulk. Knead again. When double bulk, bake about
RYE ROLLS
4 cups rye flour
1½ teaspoons salt
6 teaspoons baking powder
1½ cups milk
2 tablespoons fat
1 cup chopped nuts
Mix dry ingredients thoroughly. Add milk, nuts and melted shortening. Knead. Shape into rolls. Put into greased pans. Let stand one-half hour. Bake in moderate oven 30 minutes.
WAR BREAD
2 cups boiling water
2 tablespoons sugar
1½ teaspoons salt
¼ cup lukewarm water
2 tablespoons fat
6 cups rye flour
1½ cups whole wheat flour
1 cake yeast
To the boiling water, add the sugar, fat and salt. When lukewarm, add the yeast which has been dissolved in the lukewarm water. Add the rye and whole wheat flour. Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a moderately hot oven.
RYE RAGGED ROBINS
1½ cups rye flour
1 cup bread flour
1½ teaspoons salt
1⅓ cups milk
2½ teaspoons cream of tartar
4 tablespoons fat
1¼ teaspoons soda
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.