Black Bread
From Bread, cakes, and biscuits, 1902
Commonly used in Russia and parts of Germany.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 17. The excerpt below is the record exactly as published.
Black Bread. — Rub 5lb. of brewer’s grains to a paste, then work into this 4oz. fresh yeast, 2|lb. of very coarse flour, and half a handful of salt
Cook this with the app: pantry check, scaling, and the assistant.