The Reverend Mr Hogget'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 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
- American flour
- Forms the gluten network that gives the dough its structure and chew.
- Coarse flake-bran
- Adds fibre and a coarse, hearty texture to the crumb.
- Yeast
- Produces gas that makes the dough rise and lightens the loaves.
The step that matters
Straining to the measured volume of bran-water. The amount of liquid sets how hydrated the dough is. Too much or too little bran-water changes the dough's texture and how it handles, so measure the strained liquid carefully before kneading.
“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.
You might also like
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Potato Bread124 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.