Rye Bread

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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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.