Unfermented Brown 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.
Prepare the dough
Mix the brown flour and bicarbonate of soda in a large bowl.
Combine the cold water and muriatic acid, then add to the flour mixture.
Knead into a dough and shape as desired.
Bake
Bake immediately at 400°F (200°C) until cooked through.
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
- Brown flour
- Provides the main structure and body of the dough.
- Bicarbonate of soda
- Reacts with the acid to release carbon dioxide, which leavens the bread.
- Cold water
- Hydrates the flour so it can form a cohesive dough.
- Muriatic acid
- Supplies acidity that reacts with the bicarbonate of soda to produce rising gas.
The step that matters
Bake immediately. Bicarbonate of soda and acid begin reacting as soon as they are wet, releasing carbon dioxide. If the dough waits before baking, much of that gas escapes, and the bread rises less.
“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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