Rye 'n' Injun Bread



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 vote

15 Min
30 Min


  • 1 1/2 c
  • 1 1/2 c
    rye flour
  • 2 tsp
    baking soda
  • 1 tsp
  • 2
  • 1/2-3/4 c
  • 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.

Printable Recipe Card

About Rye 'n' Injun Bread

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom

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