The preparation is the same as given under [No. 1]. When the second part of the flour is kneaded into the dough, work in 1 tablespoonful of lard.
Remarks: You may take butter instead of lard. One cup of boiled and grated potatoes may be mixed with the flour.
No. 3—RYE BREAD WITH LEAVEN.
Enough for 2 Loaves.
- 11 cups of rye flour
- 1 qt. of water
- 3 cents’ worth of leaven
- 2 tbsps. of salt
- 1 tsp. of caraway seed if you like
Preparation: Mix 4 cups of flour with lukewarm water, then add the leaven or yeast, strew a little flour over and set to rise to double its bulk. Then knead in the salt and caraway seed and the rest of the flour and continue kneading for 20 minutes. Make two loaves and put them into greased pans and set to rise again to twice its size, brush it with cold water and bake 1 hour.
No. 4—RYE BREAD WITH YEAST.
Enough for 2 Loaves.
- 11 cups of rye flour
- 1 qt. of water
- 2 cents’ worth of yeast.
- 1 tsp. of caraway seed if desired
- 2 tbsps. of salt
The preparation is the same as given under [No. 3], using yeast instead of leaven. Dissolve the yeast in ¼ cup of lukewarm water and mix it with the flour.