War-Time Breads and Cakes

by Amy L. Handy

This is made like rye flour bread, only first adding four cups of rye meal to the sponge and finishing with rye flour.

Rye and Corn Meal Bread

To the corn meal sponge add a second tablespoonful of molasses and enough rye flour to make a very stiff dough. Knead well, using whole wheat flour to keep it from sticking to the board. It will take nearly two cups, for the combination of rye and corn meal makes a very sticky dough, and the bread will be sticky unless the dough is kneaded till very stiff. Set it to rise till it has doubled its bulk, and then form into loaves. Let these rise till they have a little more than half doubled their bulk, and bake in a moderate oven one and one half hours.

If the oven is too hot and the crust is hard, wrap the loaf in a wet cloth and over that a dry one.

For the wheatless days use rye flour to knead instead of the whole wheat.

Raised Cinnamon Roll

When making the corn and rye bread, take half the dough, enough to make one loaf, roll it out half an inch thick, spread half a cup or more raisins over it, one teaspoonful of cinnamon and two tablespoonfuls of sugar. Roll up and put in a bread pan to rise. Bake in a moderate oven.

Rye and Squash Bread

This makes a very palatable combination.