The Rev. Mr. Haggett’s Economical Bread
Ingredients
Directions
Prepare the bran
Remove the coarse flake bran from the flour.
Boil the bran in more than 4 gallons of water until smooth, yielding 3 gallons and 3 quarts of clear bran-water.
Make and bake the bread
Knead the flour with the bran-water, adding salt and yeast as for other bread.
Divide the dough into loaves and bake for 2 hours and 30 minutes.
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
- Coarse flake bran
- Boiled into the water to make a bran liquid that adds fibre and moisture to the dough.
- Flour
- Forms the main structure of the dough as gluten develops during kneading.
- Yeast
- Produces gas that makes the dough rise and gives the loaves an airy crumb.
The step that matters
Boiling the bran until smooth. Bran left in coarse pieces can cut gluten strands and weaken the dough. Boiling softens it so the liquid is smooth and the dough holds its structure.
“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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