Swedish Rye Bread
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
In the evening, add shortening, sugar, and salt to boiling water and let cool until lukewarm.
Mix the yeast cake with a little tepid water or sugar, and stir it into the liquid along with the rye flour and 1 cup of white flour.
Cover and allow to rise overnight.
In the morning, work in more white flour a little at a time to form a stiff dough, and let rise again.
Knead the dough again, shape, and place in greased pie or cake tins.
Bake in a hot oven at 400 degrees Fahrenheit for 30 minutes.
Brush the hot crust with a little melted shortening after removing from the oven.
Original recipe, verbatim
Swedish Rye Bread
2 tablespoonfuls sugar 1 yeast cake
3 tablespoonfuls Crisco 3 cupfuls rye flour
2 teaspoonfuls salt 1 cupful white flour
4 cupfuls boiling water
In evening add Crisco, sugar, and salt to boiling water; cool, add
yeast cake mixed with a little tepid water or sugar, rye flour and white
flour. Allow to rise and in morning add more white flour, a little at a time,
to make a stiff^ dough. Let rise, knead again and bake in Criscoed pie
tins or cake tins as it will rise better than if baked in bread tins. Bake in
hot oven half hour. When taken out of oven brush crust with a little
melted Crisco.
Sufficient for four loaves.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.