Rye and Indian Bread was often baked in Colonial times in a black Dutch oven with coals piled on the lid so that heat came from all directions. Its name comes from the fact that it features the unusual combination of rye flour and what used to be called Indian meal.
Makes one loaf
2 cups all-purpose flour
¾ cup cornmeal
1 package active dry yeast
1 cup milk
¼ cup molasses
¾ cup rye flour
In mixing bowl mix 1 ½ cups of all-purpose flour, cornmeal, and yeast.
In saucepan mix water and cornmeal.
Cook and stir till thickened and bubbly.
Remove from heat; stir in molasses, lard and salt.
Cool till just warm (115°-120°); add to flour mixture in bowl.
Beat at low speed of electric mixer for ½ minute, scraping sides of bowl constantly.
Beat at high speed 3 minutes more.
Stir in rye flour and remaining ½ cup all-purpose flour.
Cover; let rise in warm place till almost doubled (about 1 hour).
Punch down, place in a greased 1 ½-quart casserole.
Cover; let rise till almost double (about 45 minutes).
Bake, uncovered, at 325° for 30 minutes; cover top of bread with foil.