A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Graham may be used instead of rye, and baked as above.
Preserved exactly as written in the original source
Take one quart of rye meal, one pint of Indian meal, wet up with warm water to merely wet it, but not enough to make it into a batter, stirring constantly with a spoon
Add one-half cup of molasses, two teaspoonfuls salt, one teacup yeast, make it as stiff as can be stirred with a spoon
Mix with warm water and let rise all night
In the morning add a level teaspoonful of soda dissolved in a little water
Put it in a large pan, smooth the top with the hand dipped in cold water
Let it stand a short time and bake five or six hours
If put in the oven late in the day, let it remain all night
Modern guidance to help you succeed with this vintage recipe
The combination of rye and cornmeal creates a dense, hearty texture because rye flour is low in gluten-forming proteins, while cornmeal adds structure and a subtle sweetness. The long overnight fermentation allows wild yeasts and enzymes to break down complex starches into simpler sugars, developing deep, tangy flavors. The extended 5-6 hour baking time at low temperature slowly gelatinizes starches and dries the crumb, creating the characteristically dense texture of traditional American rye breads while preventing a burnt crust. Adding soda in the morning neutralizes excess acidity from fermentation and provides a final boost of lift.
The dough must be mixed the night before baking. Once baked, the bread actually improves after 24 hours as flavors meld and the crumb softens slightly. Wrap cooled bread tightly in plastic wrap and let rest at room temperature for 1 day before slicing for best texture.
Store the cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 1 week. The dense texture and low moisture content give this bread excellent keeping qualities. For longer storage, wrap tightly in plastic, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before slicing. Toast slices to refresh texture.
AI-generated tips from Chef Cecil's culinary database
The dough must be mixed the night before baking. Once baked, the bread actually improves after 24 hours as flavors meld and the crumb softens slightly. Wrap cooled bread tightly in plastic wrap and let rest at room temperature for 1 day before slicing for best texture.
Store the cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 1 week. The dense texture and low moisture content give this bread excellent keeping qualities. For longer storage, wrap tightly in plastic, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before slicing. Toast slices to refresh texture.
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