The Reverend Mr Hagget's Economical Bread
Ingredients
Directions
Prepare the bran-water
Boil the bran in more than 4 gallons of water until smooth.
Strain to obtain 3 gallons and 3 quarts of bran-water.
Make and bake the bread
Knead the flour with the bran-water, adding salt and yeast as for regular bread.
Divide the dough into loaves.
Bake the loaves 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
- American flour
- Forms the gluten network that gives the dough its structure.
- Coarse flake-bran
- Adds fiber and a coarser texture, and its absorbed water keeps the dough moist.
- Yeast
- Ferments the dough, producing gas that makes the bread rise.
The step that matters
Boil the bran until smooth. Bran must soften fully so it releases its water and dissolves evenly. Unsoftened bran stays gritty and can weaken the dough's texture.
“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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