War Bread
I found this recipe in a book called Foods That Will Win the War and How to Cook Them, from 1918. The book is a guide on how to use alternative grains in a time of rationing. There's also a section on how to save and render fat at home, but I think I'll stick with using butter or shortening myself. The recipe is as it was written. The instructions were vague on certain things and I've improvised a bit.
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INGREDIENTS
Nutrition- 2cups boiling water
- 2tablespoons sugar
- 1 1⁄2teaspoons salt
- 1⁄4
- 2tablespoons fat
- 6cups rye flour
- 1 1⁄2cups whole wheat flour
- 2 1⁄4teaspoons yeast
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DIRECTIONS
- To the boiling water add the sugar, fat and salt. Mix all to dissolve and remove from heat. Allow to cool to lukewarm.
- Dissolve the yeast in the 1/4 cup lukewarm water. Add to the other water.
- Add the rye and whole wheat flour. Knead dough for 10 minutes.
- Cover and let rise until twice its bulk. (About an hour).
- Shape into loaves; let rise until double. (About an hour).
- Bake in a preheated 350 deg oven for about 40 minutes.
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