Rye and Indian Bread
Ingredients
- 2 cupfuls yellow cornmeal
- 1/2 cupful yeast
- 1/2 cupful molasses
- 1 teaspoonful salt
- 1/2 teaspoonful soda
- 2 cupfuls rye meal
Directions
Put the cornmeal into a mixing bowl and scald with boiling water; after ten minutes mix to a soft batter with cold water. When lukewarm, add the yeast, molasses, salt, soda, and 2 cupfuls rye meal. Heat thoroughly, cover with a pan, and set in a warm place to rise over night. When the surface cracks open, stir it down, then grease and flour a pan, turn in the dough, smooth over the top, and sprinkle evenly with flour to prevent crust from forming. Let it rise again until cracks appear, then bake it in a moderate oven from two to three hours, covering with a tin lid after the first hour.