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Bread

Bread Without Sugar

A simple bread made with germ middlings and flour, without added sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Bread Without Sugar

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Weigh out 7 pounds of germ middlings.

  2. Combine with 100 pounds of flour.

  3. Add water gradually until a dough forms.

  4. Knead the dough until smooth.

  5. Let the dough rise until doubled in size.

Bake

  1. Shape the dough into loaves and place in baking pans.

  2. Bake in a 350°F (175°C) oven until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Germ middlings
Provides the bulk of the dry mix, shaping the loaf's body and texture.
Flour
Forms the gluten network with water that gives the dough structure and holds rising gas.

The step that matters

Kneading the dough until smooth. Kneading develops the gluten network that traps gas from rising. Under-kneaded dough may rise poorly and bake into a dense, crumbly loaf.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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