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Simple Rye And Indian Bread Cooking Recipe

Below is the quick and easy cooking recipe for Rye And Indian Bread.

Of wine she never tasted through the year,
But white and black was all her homely cheer,
Brown bread and milk (but first she skimmed her bowls),
And rasher of singed bacon on the coals.

Sift 2 quarts of rye, and 2 quarts of Indian meal, and mix them well together. Boil 3 pints of milk. Pour it boiling upon the meal. Add 2 teaspoonfuls of salt, and stir the whole very hard. Let it stand till it becomes of only a lukewarm heat, and then stir in half a pint of good, fresh yeast; if from the brewery and quite fresh, a smaller quantity will suffice. Knead the mixture into a stiff dough, and set it to rise in a pan. Cover it with a thick cloth that has been previously warmed, and set it near the fire. When it is quite light, and has cracked all over the top, make it into 2 loaves. Put them into a moderate oven, and bake them 2 hours and a half.

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