The Use of Rye

by C. Houston & Alberta Goudiss

　　RYE YEAST BREAD

　　1 cup milk and water, or water

　　1 tablespoon fat

　　2 tablespoons corn syrup

　　1 teaspoon salt

　　2½ cups rye flour

　　2½ cups wheat flour

　　½ cake compressed yeast

　　2 tablespoons water

　　Combine ingredients. Mix into dough and knead. Let rise until double original bulk. Knead again. When double bulk, bake about [text omitted here]

　　RYE ROLLS

　　4 cups rye flour

　　1½ teaspoons salt

　　6 teaspoons baking powder

　　1½ cups milk

　　2 tablespoons fat

　　1 cup chopped nuts

　　Mix dry ingredients thoroughly. Add milk, nuts and melted shortening. Knead. Shape into rolls. Put into greased pans. Let stand one-half hour. Bake in moderate oven 30 minutes.

　　WAR BREAD

　　2 cups boiling water

　　2 tablespoons sugar

　　1½ teaspoons salt

　　¼ cup lukewarm water

　　2 tablespoons fat

　　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

　　2½ teaspoons cream of tartar

　　4 tablespoons fat

　　1¼ teaspoons soda

　　Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.