Unleavened or Unfermented Bread
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat your oven to 400°F (200°C).
In a bowl, mix the flour and salt.
Dissolve the carbonate of ammonia in the water.
Mix, shape and bake
Combine the wet and dry ingredients to form a dough.
Shape the dough into a loaf and place it on a baking sheet.
Bake for 15-20 minutes until golden brown.
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
- Flour
- Forms the main structure of the dough as its proteins and starches set when baked.
- Carbonate of ammonia
- Acts as a leavener, releasing gas when heated to lift and open the bread's texture.
The step that matters
Dissolve the carbonate of ammonia fully in the water. A leavener works best when evenly distributed. Dissolving it first spreads it through the dough so gas forms throughout rather than in pockets, giving a more even rise and crumb.
“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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