Mazdaznan encyclopedia of dietetics and home cook book

Grind wheat grain in a Mazdaznan Grain Mill. Grind it medium coarse. Grind as much as you expect to use, as fresh-ground flour will rise more readily and retain its natural aroma and sweetness. Take a quart of lukewarm water, one tablespoonful salt, two tablespoonfuls sugar and two tablespoonfuls cooking or olive oil. Stir the flour into the liquid until it forms a light paste. Stir rapidly and thoroly. Cover the dish with a cloth and set in a moderately cool place for from three to six hours in accordance to the season. The partly coarse wheat will swell and become aerated, consequently making the dough light. When ready for working the dough, add a little finer-ground flour and knead it with your hands for about half an hour, until it becomes gummy and rolls up like a ball, but it should not be stiff. Put into well-oiled pans which are covered or sealed. Fill pans not more than two-thirds. Place the pans at once in a moderately heated oven. Let the bread bake for three hours before moving it. It should bake for at least four hours. It is well to have a little tin can filled with water at one comer of the oven, which will improve the baking of the bread by virtue of moistened heat (steam). If you want a soft crust, roll bread in a wet cloth for one to two minutes as soon as it comes out of the oven, or brush it with a brush dipped in water and then rub off with the beaten white of an egg. When cold wrap the bread in wax or oiled paper, seal and put away or put bread into an earthenware crock, set in a dry place, keeping crock covered with paper. This bread thoroly baked will improve with age. It digests easily and promotes action more readily than any other food. SWEET BREAD. Grind two-thirds of a pound of seeded raisins in your vegetable grinder. Take a quart of lukewarm water, one teaspoonful of salt, two or more spoonfuls of almond or olive oil (or any vegetable oil), stir it all together in the water, and until the raisins seem to be all dissolved. Then stir into it home-ground wheat (partly coarse) until all forms quite a firm consistency. Cover the dish with a cloth and allow it to stand over night. Then knead the same as you would when making the plain unfermented Oriental bread. Bake in a slow oven for two to two and one-half hours in covered pans. The above dough may be used for fritters by adding a well-beaten egg to the consistency and frying it in plenty of hot olive or vegetable oil. ORIENTAL FRUIT BREAD. To one quart of lukewarm water add a pinch of salt and a small teacupful of olive oil. Wash and seed a pound of dates, put all or nearly all of them in the water. Grind your wheat very coarse on a Mazdaznan Mill and add enough of it to the above to make it like chicken feed. Do not have it too moist. Prepare it at night before going to bed. In the morning put in the rest of the dates and about half a pound of the seeded raisins. Work it into the consistency of gum. Do it with your hands. Use covered pans. Put a little of the dough into the pan and sprinkle with raisins. On top of this put in more dough and again raisins and so on until all of it is in the pan. Cover the pan and set in an oven of slow fire. Place a big pan on bottom of the oven, fill with water, putting the