A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Let the dough rise several hours or overnight. After adding soda, let it rise again before baking. Use deep bread-pans and bake in moderate oven.
Preserved exactly as written in the original source
Mix one pint of rye flour, one quart of corn meal, and one teacupful of Graham flour (all fresh)
Add half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast
Mix into as stiff a dough as can be stirred with a spoon, using warm water for wetting
Let it rise several hours, or over night
In the morning, or when light, add a teaspoonful of soda dissolved in a spoonful of warm water
Beat it well and turn it into well-greased, deep bread-pans, and let it rise again
Bake in a moderate oven from three to four hours
Modern guidance to help you succeed with this vintage recipe
This traditional steamed bread relies on a dual leavening system: yeast provides flavor development during the long fermentation, while baking soda adds lift just before baking and neutralizes acidic molasses for better browning. The combination of three grain flours creates a dense, moist crumb—rye's pentosans retain moisture, cornmeal adds structure and sweetness, and graham flour (whole wheat) contributes nutty flavor. The extended baking time in deep pans allows the dense batter to cook through completely without burning the exterior.
The initial dough can be mixed and allowed to rise in the refrigerator for up to 24 hours, which will develop even deeper flavor. Bring to room temperature (about 2 hours) before adding the soda and proceeding with the second rise. The baked bread freezes exceptionally well: wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Store cooled bread wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week. The bread actually improves after a day as the crumb sets and flavors meld. Slice and toast before serving for best texture, or steam slices briefly to restore moisture. Serve traditionally with baked beans or cream cheese.
AI-generated tips from Chef Cecil's culinary database
The initial dough can be mixed and allowed to rise in the refrigerator for up to 24 hours, which will develop even deeper flavor. Bring to room temperature (about 2 hours) before adding the soda and proceeding with the second rise. The baked bread freezes exceptionally well: wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Store cooled bread wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week. The bread actually improves after a day as the crumb sets and flavors meld. Slice and toast before serving for best texture, or steam slices briefly to restore moisture. Serve traditionally with baked beans or cream cheese.
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