Premium Bread

Ingredients

• unbolted wheat-meal (Graham flour)
• pure cold water

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Mix unbolted wheat-meal with pure cold water to form a stiff dough.

2. Knead the dough thoroughly for 10 to 15 minutes until it becomes elastic and spongy.

3. Roll out the dough into various shapes such as rolls, squares, strips, rings, or diamonds.

4. For rolls and fingers, make them 3 to 4 inches long and ¾ inch thick.

5. For squares and diamonds, make them 1 to 2 inches in diameter and ½ to ¾ inch thick.

6. For strips, make them 3 to 4 inches long, 1 inch wide, and ¼ inch thick.

7. For rings, cut a circle of dough 3 inches in diameter and ½ to ¾ inch thick, then cut out a 1-inch ball from the center.

8. Preheat the oven to 400°F (200°C).

9. Place the bread directly on the oven grates in the hottest part of the oven.

10. Bake for 20 to 40 minutes, depending on the size of the bread and the oven heat.