Wheaten Bread
Ingredients
Directions
Make the sponge
In a bowl, combine hop yeast, boiled potatoes, and water to make a sponge.
Let the sponge rise until light.
Shape and bake
Mix in enough flour to form a stiff dough and let it rise again until light.
Mould the dough and bake it while it is still light.
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
- Hop yeast
- Ferments the sponge, producing gas that makes the dough rise and turn light.
- Boiled potatoes
- Add moisture and starch that help the sponge ferment and keep the bread soft.
- Flour (in the method)
- Forms the gluten network that traps gas and gives the dough its structure.
The step that matters
Letting the dough rise until light before baking. Under-proofed dough has not built enough gas, so it bakes dense; over-proofed dough has weakened structure and may collapse. Baking while still light keeps the rise in the 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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