A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

by Friedrich Christian Accum

Hungarian Rye Bread.

Two large handfuls of hops are boiled in four quarts of water: this is poured upon as much wheaten bread as it will moisten, and to this are added four or five pounds of leaven. When the mass is warm, the several ingredients are worked together till well mixed. It is then deposited in a warm place for twenty-four hours, and afterwards divided into small pieces, about the size of a hen’s egg, which are dried by being placed on a board, and exposed to a dry air, but not to the sun; when dry, they are laid up for use, and may be kept half a year. The ferment, thus prepared, is applied in the following manner: for baking six large loaves, six good handfuls of these balls are dissolved in seven or eight quarts of warm water; this water is poured through a sieve into one end of the bread trough, and after it three quarts of warm water; the remaining mass being well pressed out. The liquor is mixed up with flour, sufficient to form a mass of the size of a large loaf; this is strewed over with flour: the sieve, with its contents, is put upon it, and the whole is covered up warm, and left till it has risen enough, and its surface has begun to crack; this forms the leaven. Fifteen quarts of warm water, in which six handfuls of salt has been dissolved, are then poured upon it through the sieve; the necessary quantity of flour is added, and mixed and kneaded with the leaven: this is covered up warm, and left for about half an hour. It is then formed into loaves, which are kept for another half-hour in a warm room; and after that they are put into the oven, where they remain two or three hours, according to their size.

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