Bread of Unbolted Wheat, or Graham Bread
A historical recipe from Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846).
A historical recipe
Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846). Project Gutenberg eBook #54965.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- Three pints of warm water
- One teaspoonful of salt
- one teaspoonful of saleratus
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Three pints of warm water.
- One tea-cup of Indian meal, and one of wheat flour.
- Three great spoonfuls of molasses, or a tea-cup of brown sugar.
- One teaspoonful of salt, and one teaspoonful of saleratus, dissolved in a little hot water.
- One tea-cup of yeast.
- Mix the above, and stir in enough unbolted wheat flour to make it as stiff as you can work with a spoon.
- Some put in enough to mould it to loaves.
- Try both.
- If made with home-brewed yeast, put it to rise over night.
- If with distillery yeast, make it in the morning, and bake when light.
- In loaves the ordinary size, bake one hour and a half.
Plating
Cookware for this recipe
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Wooden spoon