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Classic
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page 127
When it is light, work in flour to mould it, and a little salt. Let it stand for
a second rising, then shape into loaves and bake.
RYE AND INDIAN BREAD FOR DYSPEPTICS
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.
GRAHAM BREAD
Get good, fresh, ground unbolted flour, and sift it through a common hair sieve.
Take three quarts of this wheat meal, one half a cup of good yeast, and three
spoonfuls of molasses. Mix to a sponge with water, work in flour enough to mould
it, and proceed as you do with common wheat bread. You must put a little soda in
the batter before moulding, as it is more disposed to ferment than fine or
bolted flour.
MISS SHATTUCK'S BROWN BREAD
One quart of rye meal, two quarts of Indian meal, two tablespoonfuls of
molasses; mix thoroughly with sweet milk. Let it stand two hours, and bake in a
slow oven.
BOSTON BROWN BREAD
One and a half pints of Indian meal, half a pint of wheat flour, one cup of
sweet milk, one cup of sour milk, with a teaspoonful of soda in it; three
tablespoonfuls of molasses, one tablespoonful of yeast, and a pinch of salt. Put
it in a warm place to rise, then let it bake steadily for four hours; warm by
steaming it when wanted to use.
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