Dough
To the sponge add: 1 pint luke warm water 1 pint sifted rye flour 3 pints Gold Medal flour 2 teaspoons salt Mix the dough thoroughly and allow to stand 20 minutes. Mould into loaves and place in pans. Allow to rise in pans about 40 minutes or until it rises one-third its volume. Bake in medium oven. When taken from oven brush with water.
Rye n Injin. 1 cup corn meal 3 cups rye meal sifted 4 cups scalded milk 2 tablespoons molasses 1 teaspoon salt 1 yeast cake dissolved in 2 tablespoons of water Scald the corn meal with the milk, let it cook for fifteen minutes; add the molasses and salt and let it cool. When luke warm add the dissolved yeast cake and beat the batter thoroughly. Mix in the rye meal. Put into an iron or steel pan, bake in a moderate oven for two hours, cover closely if there is danger of browning.
Boston Brown Bread (Steamed) 2 cups rye meal 1 cup corn meal 1/3 cup molasses 1 teaspoon salt 1 teaspoon soda 2 cups sour milk Mix and sift dry ingredients, add the sour milk and molasses; pour into a buttered mould and steam three hours. Brown in oven twenty minutes.