Wholemeal Bread (1)
From Borwick's cookery book, 1890
It is better to put it in the bottom shelf of oven and finish at top.
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
Method
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 12. The excerpt below is the record exactly as published.
6 large tablespoonfuls of the wholemeal flour. 4 MILLENNIUM flour, 2heaped-upteaspoonfuls of BORWICK'S BAKING POWDER, and a pinch of salt. Mix well together with milk into a smooth dough, not too stiff. Do not handle it more than necessary. This can be made either into a batch cake or baked in a tin. It is better to put it in the bottom shelf of oven and finish at top. The oven should be hot, and the bread put in as soon as made. Flour bottom of baking tin ; do not grease it. WHOLEMEAL BREAD (2). \ lb. ground wheat. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. A pinch of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.