{"id":7383,"slug":"rye-bread-no-2","title":"RYE BREAD, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three cups of rye flour","three cups of wheat flour","two teaspoons of salt","one-half cake of compressed yeast","two cups of lukewarm water","a little cold water"],"ingredients_norm":["rye flour","wheat flour","salt","cake of compressed yeast","lukewarm water","little cold water"],"steps":["Sift three cups of rye flour, three cups of wheat flour and two teaspoons of salt in a bowl.","Dissolve one-half cake of compressed yeast or any other yeast in two cups of lukewarm water.","When the yeast is dissolved pour it into the flour and make into a dough.","Lay it on a kneading board, and knead until smooth and elastic, put it back into the bowl, cover with a towel, and set aside overnight to rise.","Next morning, lay the dough on a biscuit or kneading board again and knead well.","Make into a loaf, put into a pan, and when well risen, moisten the top with a little cold water and bake in a moderate oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w61:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bda9699cd05157cdd01abc4e222936b2b2c3652676b1c046ed5624d410ee8b54","created_at":"2026-08-02T16:59:57Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rye-bread-no-2"}