Brown Bread

Ingredients

• one pint of white 'sponge'
• one and one-half quarts of fresh graham flour
• one tablespoonful sugar
• one tablespoonful salt
• sufficient lukewarm water to form a stiff batter

Method

1. 1

   Knead the mixture thoroughly for about half an hour.

2. 2

   Set to rise at an even temperature; when light, knead into loaves, let rise to double size, and bake for one hour in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 9. The excerpt below is the record exactly as published.

BROWN BREAD. Take one pint each of whole-wheat flour and southern white cornmeal, one teaspoonful baking powder, one teas- poonful of salt; mix thoroly and add one-half pint sweet buttermilk or sweet milk, one-half pint sweet almond milk, one cupful pure maple syrup, or sorghum, one cupful seed- less raisins. Beat well together and put into buttered double-boiler and steam four hours, then brown in hot oven. BROWN BREAD. Take one pint of white ''sponge" and add one and one- half quarts of fresh graham flour, one tablespoonful sugar, one tablespoonful salt, and sufBcient lukewarm water to form a stiff batter.

Cook this with the app: pantry check, scaling, and the assistant.