Rye Bread

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Method

Rye bread is made same as wheat bread, using rye in place of the wheat flour. If desired, one-fourth to one-half the quantity of wheat flour may be mixed with the rye. Caraway seeds sprinkled in the dough makes a desirable flavor. Bake longer than the wheat bread. Oven must be hot, and the crust should be hard. Brush loaves with water to make them shine.