Wheatmeal Bread with German or Homemade Yeast
From Soups, savouries, sweets, with a chapter on breads, 1889
Bread should be turned out of the tin to cool.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 38. The excerpt below is the record exactly as published.
Two pounds of wheatmeal ; one teaspoon- ful of salt ; a piece of German yeast the size of a nutmeg, or one dessertspoonful of home- made or brewer's yeast ; half a pint of water at 66° Fah. ; half a pint of milk-and-water at 66° Fah. ; one teaspoonful of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.