Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 27

Make a soft sponge of potatoes, or a plain sponge. (See Bread No. 2.) When light, sift together two cupfuls of rye flour with one of Indian meal, a teaspoonful of salt, an even teaspoonful of soda. Make a hole in the middle, pour in the sponge, and when the ingredients are thoroughly incorporated beat in half a cupful of molasses. Should the molasses thin the dough into a batter, add rye flour. Knead until it is as light as a rubber ball, set aside in a covered bread-bowl and let it rise six hours. Work ten minutes more, make into loaves, and when they are well up in the world bake in a slow oven. The loaves will require three hours to bake properly. Cover with paper for the first two hours.

The dear old grandaunt from whom I got this ancient and honorable recipe had baked her “rye and Indian” for fifty years in the brick oven of a homestead two hundred years old. She covered her loaves with leaves from an oak near the door. The oak overshadowed a well dug in 1640.