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Bread

The Rev. Mr Hogget's Economical Bread

A heavy loaf made from bran, flour, salt, yeast, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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The Rev. Mr Hogget's Economical 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 bran-water

  1. Boil the bran in more than 4 gallons of water until smooth.

  2. Strain to obtain 3 gallons and 3 quarts of clear bran-water.

Make the dough

  1. Knead the flour with the bran-water, adding salt and yeast as for other bread.

  2. Shape into loaves of about 5 pounds each.

Bake

  1. Preheat the oven to 400°F (200°C) and bake for 2.5 hours.

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.

Explore the science

What each ingredient does

Flour
Its gluten forms the structure that holds the loaves together.
Coarse flake bran
Adds fiber and a coarse texture, and absorbs water into the dough.
Yeast
Produces gas that makes the dough rise.

The step that matters

Straining the bran-water to the stated volume. The liquid sets the dough's hydration. Bran particles can cut gluten strands, so too little liquid makes a stiff, dense loaf, while too much makes the dough slack and hard to shape.

“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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