17th Century Bread Recipe
- 1 Tbsp. Sugar
- 2 c. Hot water
- 1 Tbsp. Dry active yeast
- 11/2 c. White flour
- 1 c. Whole wheat flour
- 1 tsp Salt
- 1/2 c. Rye flour
- 1 c. Corn flour
- 1 Tbsp. Vegetable oil
- Stir the sugar into the water.
- Sprinkle in the yeast.
- Let the mix stand till the yeast bubbles to the surface.
- Stir in the white flour and 1/2 whole wheat flour.
- Mix well.
- Cover the batter with waxed paper and a towel.
- Let it sit till it is bubbly, 30 min to 1 hour.
- Stir down the batter, and add in the salt, the rye flour and the corn flour.
- Spread the remaining 1/2 c. of whole wheat flour over a work surface, and turn the dough onto it.
- Knead the wheat flour into the dough, sprinkling with more white flour if the dough is still too sticky.
- Knead till the dough is hard but springy.
- Grease a clean bowl with the vegetable oil.
- Set the dough in the bowl, and turn the dough over to coat it completely with the oil.
- Cover the dough with waxed paper and a towel, and set it to rise till it is double in bulk, about 1 hour, or possibly overnight in the refridgerator.
- Preheat oven to 375 degrees.
- Punch down the dough, and divide in two.
- Knead it into two round loaves.
- With a sharp knife, cut a slash around the circumference of each loaf and prick the top.
- Set the loaves on a lightly floured cookie sheet.
- The dough need not rise again for baking.
- Bake the bread for 45 min, or possibly till a tap on the bottom of the loaf produces a hollow sound.
- Set the loaves on racks to cold.