Lyman's Rye & Indian Bread
Recipe: #21757
November 15, 2015
Categories: Breads, Rye, Potatoes, Sunday Dinner Oven Bake, Low Fat, No Eggs, Vegetarian, Quick Breads, Kosher Dairy, more
"from civilwartalkdotcom/forums Recipe used by Emily Dickinson for Rye and Indian Bread. This recipe was from a distant cousin of Emily's. He was Joseph Lyman. He spent much time in the Dickinson home on Pleasant Street in the 1840s and 1850s.He always enjoyed the cooking of Mrs. Dickinson and her daughters and claimed he learned much from them. Makes 2 loaves"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (107.3 g)
- Calories 242.3
- Total Fat - 2.9 g
- Saturated Fat - 1 g
- Cholesterol - 4.2 mg
- Sodium - 356.1 mg
- Total Carbohydrate - 49.7 g
- Dietary Fiber - 5 g
- Sugars - 10.1 g
- Protein - 7.1 g
- Calcium - 77.7 mg
- Iron - 2.4 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Add salt and molasses to corn meal. Pour boiling milk over it.
Step 2
Add cold buttermilk to the rye flour, plus baking soda. Mix entire ingredients together, adding the stewed potato. No rising time is needed.
Step 3
When firm, place in a round bread pan; (thats going to be one big loaf, I think smaller).
Step 4
Bake at 440 degrees for 2 1/2 hours (this seems a long time to me at such high heat).
Step 5
When done, cover loaf with butter and a towel to help retain moisture.
Tips
No special items needed.
0 Reviews
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