I knew I’d be tired tonight so this morning I picked out the Brown Bread recipe to make when I got home from work. Miss M. Tye of Haysville contributed the recipe for the 1898 New Galt Cook Book.
I put 2 cups of regular milk in a bowl and added 2 teaspoons of vinegar so that it would resemble sour milk in 1898. I poured 1/2 cup of molasses in next. Then I added 1 tablespoon of white sugar and 1 teaspoon of baking soda and a pinch of salt. Finally I mixed in 5 cups of whole wheat flour. I’ve assumed that brown flour refers to what we call whole wheat. I spooned the batter in a greased loaf pan and baked it at 350 F. for 40 minutes. I tested it for doneness by tapping the top. It’s something I learned to do many years ago.
Making this recipe brought back memories of learning to make bread in my very first 4H club when I was twelve. The 4H organization in Ontario will be celebrating 100 years in 2015 and it looks like many of the events are close to me. My mother was a member and a leader and I think my grandmother was a leader too. If you are not familiar with the 4H movement check it out here. Some people raised animals in 4H but I participated in the cooking, sewing, and gardening 4H clubs.
Miss M. Tye of Haysville is Marion Tye. She was born in Haysville in August 1861 and lived there much of her life. I wrote about her on day 280 when I made her rock cakes.
This quick bread is great. I really like the flavour and it is easy to make. I cut a slice and spread some butter on it before taking my first bite. It is delicious. You might not like the bread if you don’t like molasses. That flavour certainly comes through loud and clear. I think Miss M. Tye’s brown bread has time traveled very well and her recipe is a keeper.
Miss M. Tye of Haysville
Two cups of sour milk, one half cup molasses, one or two tablespoonfuls sugar, one teaspoon soda, five cups brown flour, pinch of salt, and small piece butter, if you choose.