Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Rye Bread
  Rye Biscuit Date Bread  

Rye Bread

1 cup scalded milk
11/2 teaspoons salt
1 cup boiling water
1/4 yeast cake dissolved in
1 tablespoon lard
1/4 cup lukewarm water
1 tablespoon butter
3 cups flour
1/3 cup brown sugar
Rye meal

To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.

  Rye Biscuit Date Bread  
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