Wholemeal Bread (Fermented)

A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).

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A historical recipe

Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.

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

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.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

This will be found useful where a large family has to be provided for, or where it is desirable to bake bread for several days.
7 lbs.
of Allinson wholemeal, 2-1/2 pints of warm water (about 85° Faht.), 1 teaspoonful salt, 1/2 oz.
of yeast;
dissolve the yeast in the water, add the salt, put the meal into a pan, make a hole in the centre of the meal, pour in the water with the yeast and salt, and mix the whole into a dough.
Allow it to stand, covered with a cloth, 1-1/2 hours in front of the fire, turning the pan sometimes, so that the dough may get warm evenly.
Then knead the dough well through, and if necessary add a little more warm water.
Make the dough into round loaves, or fill it into greased tins, and bake it for 1-1/2 hours.
The oven should be fairly hot.
To know whether the bread is done, a clean skewer or knife should be passed through a loaf.
It it comes out clean the bread is done;
if it sticks it not sufficiently baked.
When it is desired to have a soft crust, the loaves may be baked under tins in the oven.