Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 164

1.Mix the rye and wheat flour and salt together.

2.Cream the yeast with the sugar.

3.Add the water and use it to make the flour into a dough.

4.Let it stand in front of a fire or heated gas oven for one hour.

5.Then knead well, and at the end of another half hour knead again.

Mr. Kirkland who gives this recipe says ‘they are moulded round or oval, or long, and allowed to prove either upside down on cloths or on flour-dusted boards and covered over with cloths.’

They may be baked in a No. 7 Regulo 375°F. Junior New World Cooker.

Mr. Kirkland gives a recipe for another sort of rye bread which he says ‘usually contained a small quantity of spice and was common as a kind of cheap gingerbread in Scotland many years ago, and may still be found in isolated places.’

It can be made by the following modern method: