Oat, Corn and Barley Bread
From The new practical housekeeping, 1890
Serves 1
These can be made into delicious muffins or bread to be eaten warm.
Presented as published in 1890. 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
- oat, corn, or barley meal or flour
- whole wheat flour
Method
For corn or oat meal, pour boiling water over it and let swell for at least an hour before adding yeast.
Mix with whole wheat flour to make bread or muffins.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 10. The excerpt below is the record exactly as published.
OAT, CORN AND BARLEY BREAD. Fermented bread can be made of oat, corn, or barley meal or flour, care being taken to add wetting in proportion to the demands of the grain. When corn or oat meal is used, pour boiling water over it, and let it swell for at least an hour before adding yeast. Any of these make delicious mufiins or bread to be eaten warm. Oat meal, pearled barley, and corn grits well cooked and made into bread by adding whole wheat flour
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