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Rye and Indian Meal, Bread Of

"The proportions of rye and cornmeal used," says an American writer, "may be varied according to the taste. If the largest proportion of rye is used, make the dough stiff; if the largest proportion of cornmeal, make the dough softer. The greater the proportion of cornmeal, the longer the bread requires baking. The best way to mix the dough is to put the cornmeal into a glazed earthen pan, sprinkle salt over it, pour on boiling water, work it till thoroughly wet, and when about milk-warm add the rye-flour with the yeast, and as much more warm, but not hot, water as is required. Work the dough until stiff, but not so stiff as flour dough. Put it then into a deep greased pan, put your hand in warm water, and pat down the top, set it to rise in a warm place by the stove in winter, but in the sun in summer. When it begins to crack on the top, which will be in an hour to an hour and a half, put in a well-heated oven. To make the bread two-thirds of cornmeal, take four quarts of sifted cornmeal, sprinkle a table-spoonful of salt over it, and pour over it two quarts of boiling water, as directed above; when lukewarm add two quarts of rye-meal, half a pint of lively yeast mixed in a pint of warm water; add more water if necessary. Bake two or three hours. This makes a loaf weighing seven or eight pounds." Probable cost, 9d.