rye 'n' injun bread

Name: Rye 'n' Injun Bread
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cup(s) cornmeal; 1 1/2 cup(s) rye flour; 2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 2 - eggs; 1/2-3/4 cup(s) molasses; 1 cup(s) buttermilk or soured milk; 1 tablespoon(s) butter or bacon fat/lard

(1 rating)

review

Private Recipe by

C G

@Celestina9000

Vallèe du Willamette, OR

An American historical recipe adapted from the Little House on the Prairie cookbook as found on the CanningGranny blog. NOTE: The original recipe specifies a LOW oven of 200 degrees and baking the bread for 3-4 hours (the bread baked slowly as the Wilders attended Sunday church services or worked the farm). This slow bake is more traditional and true to the original recipe. For convenience, the baking step has been modernized. The use of the term 'Injun' is included for historical purposes and is in no way intended or is to be construed as disrespectful.

(1 rating)

yield 8 -10

prep time 15 Min

cook time 30 Min

method Bake

Ingredients For rye 'n' injun bread

1 1/2 c

cornmeal
1 1/2 c

rye flour
2 tsp

baking soda
1 tsp

salt
2

eggs
1/2-3/4 c

molasses
1 c

buttermilk or soured milk
1 Tbsp

butter or bacon fat/lard

How To Make rye 'n' injun bread

1
Preheat oven to 375 degrees. Place a cast iron skillet or baking dish in the oven. Just before the oven comes to temperature, add 1 tablespoon of butter (or bacon fat) to the skillet/baking dish.

2
In a large mixing bowl combine the dry ingredients: corn meal, rye, baking soda and salt.
3
In a separate bowl or measuring cup whisk together the wet ingredients: eggs, molasses and buttermilk/soured milk.
4
Pour the wet ingredients into the dry ingredients. Stir *just until* combined. I use a large wire whisk to stir the batter.
5
Pour the batter into the preheated skillet/baking dish and BAKE for about 30 minutes or until the surface starts to crack and a toothpick inserted in the center of the bread comes out clean. Serve immediately with butter.
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