Brown Bread

Ingredients

• 2 parts of Graham flour
• 4 parts white flour
• a large breakfast cupful of Indian meal
• 2 saltspoonfuls of salt
• 4 cupfuls of molasses

Method

1. 1

   Take the Graham and white flour, Indian meal, and salt, in the above proportions, and mix this up with the sponge, then pour in the molasses.

2. 2

   If it cannot be brought to the proper congruity (which should be very soft) with the sponge, add a little warm water; be careful to knead it well and for a long time; then allow it to rise; it will take longer than white bread; then make into loaves, and bake carefully.

3. 3

   When baked allow to cool before cutting.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 80. The excerpt below is the record exactly as published.

brown bread, I use three parts of brown and one of white flour, and a little extra wa. (4, 2! Gee Oe Dae ~ TES ae AR a ee a ra le ee er ee UA AN is Ay Ras SAM ah Stee ad A 8 Ue SEN Betty tile Brien; 7 RAT BREAD AND CAKE. 145 baking powder ; also adding a little more water, if necessary, to mix it. 461. Rice and Wheat Bread—Ineredients—tr Ib. of rice, 2 qts. of water, 4 lbs. of flour, 4 large spoonfuls of yeast, salt. Simmer a pound of rice in two quarts of water till.it becomes perfectly soft; when it is of a proper warmth, mix it extremely well with four pounds of flour, and yeast and salt as for other bread ; of yeast about four large spoonfuls ; knead it extremely well ; then set it to rise before the fire. Some of the flour should be reserved to make up the loaves. If the rice should require more water, it must be added, as some rice swells more than others. 462. French Bread—Ingredients—¥ pk. of fine flour, yolks of 3 and whites of 2 eggs, salt, 14 pt. of good yeast, 4 pt. of milk. With a quarter of a peck of fine flour mix the yolks of three’ and whites of two eggs, beaten and strained, a litile salt, half a pint of good yeast, that is not bitter, and as much milk, made a little warm, as will work into a thin light dough ; stir it about, but don’t knead it ; have ready three quart wooden dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick. Rasp when done. 463. Brown Bread—lIngiedients—Sponge as for white bread, 2 parts of Graham flour, 4% white flour, to every qt. of this add a large breakfast cupful of Indian meal, 2 saltspoonfuls of salt, for a good sized loaf allow 4 a cupful of molasses

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