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Bread

Rice and Wheat Bread

Bread made from cooked rice, wheatmeal, yeast, salt, and water or milk.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Rice and Wheat Bread

Ingredients

Directions

Prepare the rice

  1. Simmer 1 lb. of rice in 2 quarts of water until quite soft.

  2. Let it cool sufficiently to handle.

Make the dough

  1. Mix the cooled rice thoroughly with 4 lbs. of wheatmeal.

  2. Work in 1/2 oz. of yeast dissolved in a very little lukewarm water or milk.

  3. Add a teaspoonful of salt.

  4. Knead well.

Rise and bake

  1. Set to rise before the fire 1-1/2 hours.

  2. Bake in a good hot oven.

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Rice (in the method)
Softened and mashed into the dough, adding moisture and a tender crumb.
Wheatmeal (in the method)
Forms the main structure of the dough as its gluten develops when kneaded.
Yeast (in the method)
Produces gas as it ferments, making the dough rise.

The step that matters

Let the rice cool sufficiently before mixing. Hot cooked rice can scald or partly kill the yeast before it works, and warm rice mixes unevenly into the flour. Cooling it to handling temperature protects the yeast and helps the dough rise properly.

“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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