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Bread

Farina and Graham Bread

A loaf made from cold boiled farina and wheat-meal, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Farina and Graham Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°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.

  1. Combine cold boiled farina and wheat-meal.

  2. Shape the mixture into a loaf.

  3. Bake in a moderate oven at 350°F (175°C) until cooked through, about 30 minutes.

Recipe from a historical cookbook (Internet Archive).

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.

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What each ingredient does

Cold boiled farina
Forms the bulk of the loaf and gives it a soft, starchy body once cooked.
Wheat-meal
Adds flour-based structure so the shaped mixture holds together while baking.

“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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