Foods that will win the war and how to cook them (1918)

by C. Houston Goudiss; Alberta M. Goudiss

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