Breakfast

Old-fashioned rye bread

Marion Harland’s original method for Old-fashioned rye bread, retained as a source transcription for modern discovery.

BreakfastBrunchVegetarianOvenPublic domainHistoric recipeSource transcription

Est. prep30 min

Est. cook10 min

Est. serves4

Total40 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Old-fashioned rye bread” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 50

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

Dissolve half a cake of yeast in a quarter-cup of lukewarm milk, with a small teaspoonful of white sugar.
Pour this into a wooden bowl, add a pint of lukewarm water, a heaping teaspoonful, each, of salt and caraway seed, and a pint of rye flour.
Stir well with a wooden spoon and set to rise in a warm place for two hours.
Add then flour enough to make a very stiff dough.
Beat this for at least ten minutes and set to rise for two hours more.
Dip your hand in cold water, wet the loaf and put it into the oven.
It must bake one hour.
Do not open the door for ten minutes after it goes in.

Historical transcription

Source method

1
Dissolve half a cake of yeast in a quarter-cup of lukewarm milk, with a small teaspoonful of white sugar. Pour this into a wooden bowl, add a pint of lukewarm water, a heaping teaspoonful, each, of salt and caraway seed, and a pint of rye flour. Stir well with a wooden spoon and set to rise in a warm place for two hours. When sufficiently risen it will be full of bubbles. Add then flour enough to make a very stiff dough. Beat this for at least ten minutes and set to rise for two hours more. Knead on a floured board, let it rise in the pan again until it begins to crack. Dip your hand in cold water, wet the loaf and put it into the oven. It must bake one hour. Do not open the door for ten minutes after it goes in. The oven should be very hot at first, and as soon as the bread is browned it should be covered with stout paper.
2
If you like, you may omit the caraway seeds. Some people dislike them exceedingly. Others would not relish rye bread “all of ye olden time” without them.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.