Rye and Indian Bread for Dyspeptics

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take a pint of rye flour and a pint of Indian meal, scald the meal with a cup of boiling water, and when lukewarm, mix in the flour and a cup of yeast; add a little salt, and knead it as for other bread. Bake for two hours.