Dr. Camplin’s Bran Bread

Ingredients

• 1 quart wheat bran
• water

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

1. Boil the wheat bran in two separate batches of water for 15 minutes each, straining it through a sieve after each batch.

2. Wash the bran with cold water on the sieve until the water runs clear.

3. Squeeze the bran in a cloth to remove excess moisture.

4. Spread the bran thinly on a dish and place it in a slow oven at 300°F (150°C).

5. If placed in the oven at night, leave it until morning until it is dry and crisp.

6. Grind the dried bran in a fine mill and sift it through a fine wire sieve, using a brush to help pass it through.

7. Grind any remaining bran in the sieve again until it is soft and fine.