{"id":4020,"slug":"rye-yeast-bread","title":"RYE YEAST BREAD","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1 cup milk and water, or water","1 tablespoon fat","2 tablespoons corn syrup","1 teaspoon salt","2-1/2 cups rye flour","2-1/2 cups wheat flour","1/2 cake compressed yeast","2 tablespoons water"],"ingredients_norm":["milk and water or water","fat","corn syrup","salt","rye flour","wheat flour","cake compressed yeast","water"],"steps":["Combine ingredients.","Mix into dough and knead.","Let rise until double original bulk.","Knead again.","When double bulk, bake about"],"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/15464","source_ref":"pg:15464:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"96e9298f8df852755c3dd216ad83401bbe5dd9ddd3f36fe5d1ca87323c834680","created_at":"2026-08-02T16:08:21Z","updated_at":"2026-08-02T16:08:21Z","notice":"Historical recipe (1918), 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-yeast-bread"}