The 1901 Cookbook Archive
No. 3696 — Light Sifted Rye Bread
English historical translation of Molokhovets recipe No. 3696 from the 1901 Russian cookbook, retaining original methods and measures.
Scald ½ pound malt with boiling water. Once cool, start a sponge using 1 pound rye flour and 1 zolotnik yeast.
After it rises, add 1 more pound flour, ½ glass blanched and sorted raisins, zest from ½ lemon and some candied orange peel.
Knead into a fairly soft dough and salt at 1 teaspoon salt per pound flour.
When risen, bake.
Historical editorial note: The original gives no quantity for the candied orange peel or the water used in scalding the malt.
Original source: Read Russian recipe No. 3696. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.