Brown Bread

Name: Brown Bread
Ingredients: coarse or fine brown flour; equal parts of white and brown flour; rather less salt than ordinary bread; an extra £oz.; a little more water

From Bread, cakes, and biscuits, 1902

Best made in small loaves to ensure even baking.

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.

Brown Bread. — This is made like ordinary household bread, using coarse or fine brown flour, or equal parts of white and brown flour, as preferred ; it will, however, take rather less salt than ordinary bread, and may need a trifle more yeast, say an extra £oz., and a little more water

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