Rye Bread
A dish where scalded milk and lard do the work.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 cup scalded milk
- 1 cup boiling water
- 1 tablespoon lard
- 1 tablespoon butter
- ⅓ cup brown sugar
- 1½ teaspoons salt
- ¼ yeast cake dissolved in
- ¼ cup lukewarm water
- 3 cups flour
- Rye meal
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.
Nutrition (estimated, per serving)
| Calories | 504 |
|---|---|
| Protein | 11.7 g |
| Fat | 9.0 g |
| Carbs | 92.6 g |
| Fiber | 2.6 g |
| Sodium | 918 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States