Sourdough Rye Bread

Preparation info
  • Makes


    loaves about .
    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

Perhaps no food for an immigrant recalls more powerfully the home he left behind than bread. Where English settlers tasted “home” in a loaf of white wheat bread, German settlers tasted die Heimat in a loaf of crusted rye. Even though white processed flour symbolized for European immigrants undreamt-of affluence, farmer Krohnke of New Holstein, Wisconsin, could write home in 1848, “the old dear black bread still tastes best, and in spite of the fact that we eat white bread, I prefer t