Whole Meal Bread
A historical recipe from The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890).
A historical recipe
The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890). Project Gutenberg eBook #53627.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
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- (For Master Bakers, as generally used in the Trade.) When setting your ordinary sponges at night for fine bread, dissolve 2½ ozs.
- of yeast and 2½ ozs.
- of salt in 1½ gallons of water, about 4° to 6° Fahr., under whatever heat at which you may be setting your fine sponges (according to the nature of the meal you are using);
- take as much whole meal flour as will make this quantity of water into a weak sponge, and in the morning, when it is ready, give it half a gallon of water off same heat as your fine sponges, with 5 ozs.
- of salt, and make all lightly into a dough so that there is no “scrape” about it, and work off in the same way as your ordinary bread.