17th Century Bread Recipe
DirectionsStir 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.
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.