Lowney’s – Rye Bread

Ingredients

• 2 cups scalded milk (480ml)
• 2 tablespoons butter (28g)
• 1 tablespoon sugar
• 3 cups flour (approx. 360g)
• 2 teaspoons salt
• ½ yeast cake (approx. 10g dried active yeast)
• ¾ cup lukewarm water (180ml)
• 3 cups rye (approx. 330g)

Method

1. Put butter, sugar and salt in mixing bowl; add scalded milk; when lukewarm, add dissolved yeast cake and white flour.
2. Let rise until of spongy consistency; add rye flour and knead.
3. Let rise again, shape into loaves or rolls.
4. Rise again and bake in an oven which is a little cooler than for white bread,—loaves one and one quarter hours and biscuit thirty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard