Evening Republican, Volume 16, Number 177, Rensselaer, Jasper County, 25 July 1912 — Rye Bread Requires No Kneading. [ARTICLE]

Rye Bread Requires No Kneading.

One pint rye flour, one cup molasses, one tablespoon salt, one tablespoon shortening; mix these well and sbald with three pints of boiling water, stir well and set aside to cool. Take the molasses cup without rinsing, fill half full of lukewarm water and crumb the yeast cake into it. When the mixture has cooled enough stir in the yeast cake and mix stiff with white flour. Set to rise over night and In the morning stir down, put in tins, allow to rise very light and bake in moderate - oven 45 minutes. This amount makes four large loaves.