"We would be glad if you could personally see our
plant. We take pride in its scrupulous neatness, and the
process itself is so scientific and cleanly, that it is a pleas-
ure to see the bread turned out. It is drawn from the
big mixer or kneader by a faucet or draw-cock, same as a
glass of soda from a fountain. The arms which tumble
or knead the dough while the pure carbonic acid gas is
being pumped in, are made of steel. The flour is let in
the mixer through a shoot ; the water by a galvanized
iron pipe, and no hand touches it. I believe it is destined
to revolutionize bread making and is unquestionably the
healthiest bread produced."
This bread was manufactured in Philadelphia, New
York and Boston twenty or more years ago.
About the time aerated bread was perfecting its plant
in New York, another method was developing in Denver,
Colorado, for making bread, without hands, of the entire
wheat, denuded of its outer siliceous covering. The in-
vention resulted in
72 THE FAT OF THE LAND.
Shredded Whole Wheat Biscuit. This is a healthful
bread made from the wheat kernel without grinding it
into flour, and is put on the market ready for use without
further cooking. One of its recommendations is its pecul-
iar cleanliness, and further its keeping qualities. As
offered for sale it has been so perfectly sterilized that
with ordinary care it will keep indefinitely, and being
prepared without the admixture of anything, not even
water, and requiring no cooking it is necessarily the sim-
plest preparation of the whole wheat berry which has
been offered to the public and capable of being served in
a variety of ways.
A little later The Vegetarian Messenger^ (England) for
May, 1895, contained the following on another method
of bread-making without hands.
" At the Stuttgart (Germany) exhibition of * Baking,' a
new machine was shown by a Riga (Russia) firm, which
made a dough from the uncrushed wheat grain. This
was afterwards baked into good bread. The same
machine shown at Frankfurt, Germany, where the * Korn-
brod ' produced thus carried off the gold medal. Korn-
brod has been greatly appreciated in Russia and deserves
some notice. The corn (wheat) is so softened by a pro-
cess of the inventor that it can be made into dough by
this machine and need not be touched by hands. This
* Kornbrod ' is said to have a beautiful brown color, a
very pleasant flavor and is easily digested even when
fresh. Numerous testimonials from the heads of public
institutions and officers in the Russian army have been
received by the maker ; and it is stated by consumers of
* Kornbrod ' for any notable period that the ordinary
white bread has to them a mouldy flavor."
Desirous of hastening the time when bread not made
with hands shall become the popular bread evolved from
the public bakeries, unusual space has been devoted to it
BREAD. 75
with an abiding conviction that when once established —
and made of the entire wheat, graham meal and crushed
grains — the purity, economy and healthfulness of such
bread will open the way to the adoption of still more sim-
ple and perfect aerated breads, that are now used largely
in private homes and sanitariums. These are rendered
light by the immediate admixture of atmospheric air and
perfected by the heat of the oven, and would be acknowl-
edged by competent scientists and conservators of public
health to be the real " staff of life."
Yeast Bread. Although bread raised with yeast is
not the best upon which to feed the world, yet as it is the
most popular bread, directions will be given for making
it in the best and most healthful way.
FIRST AS TO KNEADING. ✪ Yeast Bread
Page 27 · 1 recipe record on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
"We would be glad if you could personally see our plant. We take pride in its scrupulous neatness, and the process itself is so scientific and cleanly, that it is a pleasure to see the bread turned out. It is drawn from the big mixer or kneader by a faucet or draw-cock, same as a glass of soda from a fountain. The arms which tumble or knead the dough while the pure carbonic acid gas is being pumped in, are made of steel. The flour is let in the mixer through a shoot ; the water by a galvanized iron pipe, and no hand touches it. I believe it is destined to revolutionize bread making and is unquestionably the healthiest bread produced."
This bread was manufactured in Philadelphia, New York and Boston twenty or more years ago.
About the time aerated bread was perfecting its plant in New York, another method was developing in Denver, Colorado, for making bread, without hands, of the entire wheat, denuded of its outer siliceous covering. The invention resulted in
Shredded Whole Wheat Biscuit. This is a healthful bread made from the wheat kernel without grinding it into flour, and is put on the market ready for use without further cooking. One of its recommendations is its peculiar cleanliness, and further its keeping qualities. As offered for sale it has been so perfectly sterilized that with ordinary care it will keep indefinitely, and being prepared without the admixture of anything, not even water, and requiring no cooking it is necessarily the simplest preparation of the whole wheat berry which has been offered to the public and capable of being served in a variety of ways.
A little later The Vegetarian Messenger (England) for
May, 1895, contained the following on another method
of bread-making without hands.
" At the Stuttgart (Germany) exhibition of * Baking,' a new machine was shown by a Riga (Russia) firm, which made a dough from the uncrushed wheat grain. This was afterwards baked into good bread. The same machine shown at Frankfurt, Germany, where the * Kornbrod ' produced thus carried off the gold medal. Kornbrod has been greatly appreciated in Russia and deserves some notice. The corn (wheat) is so softened by a process of the inventor that it can be made into dough by this machine and need not be touched by hands. This
* Kornbrod ' is said to have a beautiful brown color, a very pleasant flavor and is easily digested even when fresh. Numerous testimonials from the heads of public institutions and officers in the Russian army have been received by the maker ; and it is stated by consumers of
* Kornbrod ' for any notable period that the ordinary white bread has to them a mouldy flavor."
Desirous of hastening the time when bread not made
with hands shall become the popular bread evolved from
the public bakeries, unusual space has been devoted to it
with an abiding conviction that when once established — and made of the entire wheat, graham meal and crushed grains — the purity, economy and healthfulness of such bread will open the way to the adoption of still more simple and perfect aerated breads, that are now used largely in private homes and sanitariums. These are rendered light by the immediate admixture of atmospheric air and perfected by the heat of the oven, and would be acknowledged by competent scientists and conservators of public health to be the real " staff of life."
Yeast Bread. Although bread raised with yeast is not the best upon which to feed the world, yet as it is the most popular bread, directions will be given for making it in the best and most healthful way.
FIRST AS TO KNEADING.
Records on this page
Yeast Bread