Bran Bread
From Bread, cakes, and biscuits, 1902
This bread is made with neither brown nor whole meal.
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.
Bran Bread. — This is made with neither brown nor whole meal, but consists of fine white meal, mixed with a certain proportion of actual bran, the proportions being one part of more or less coarse bran to three parts fine white wheat meal
Cook this with the app: pantry check, scaling, and the assistant.