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Whole Meal Bread
From Cassell's dictionary of cookery, 1892
Serves 16
Adjust the amount of flour for those unaccustomed to brown bread. Requires more liquid and yeast than white bread.
Presented as published in 1892. 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
Nutrition per serving
473Calories
15 gProtein
99 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories473 kcal
Protein15 g
Carbohydrates99 g
Fiber1.2 g
Sugars0 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1760 mg
Potassium215 mg
Calcium32 mg
Iron7.2 mg
Magnesium38 mg
Phosphorus164 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate304 mcg
Choline1.4 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2280. The excerpt below is the record exactly as published.
hole- meal bread aU the advantages which it will undoubtedly j-ield, the following points should be observed : The corn should not be damped before it is ground, and it should lie over for some weeks, and be kept very dry after the grinding before it is converted into bread. Quite at first it will be well to mix a certain portion of flour with it for piersons who are not in strong health, or who are imaccustomed to eat brown bread, as it wUl otherwise occasion a little irritation in the stomach for a few days ; but this is easily avoided by using it only in part for a time, and by diminishing at each baking the proportion of flour added to it. In making dough with the whole meal, it will be seen that it absorbs more liquid than flour does, and requires rather more yeast to render it light, or a longer time to rise. It should not be made verj- stiff, or it wiU be too dry after it is baked, yet it should always be workable, and not stick to the hands. If well managed, its flavour wUl be peculiarly sweet and agreeable. It is prepared in precisely the same manner as white bread. Whole meal, one gallon; good flour, one gallon; fresh German yeast, two ounces and a half, or well-washed beer yeast, two table-spoonfuls ; salt, four to six spoonfuls, or one ounce to one and a half ; warm water, or milk and water, full three quarts
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