Brown Bread, Vegetarian
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.
Mix the baking powder and salt with the whole wheat meal.
Pour in the cold water and mix lightly with a wooden spoon.
Bake immediately in a tin or on the oven shelf at 400°F (200°C).
Do not knead the dough; it should be soft and minimally handled.
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
- Whole wheat meal
- Provides the main structure and body of the loaf, with its bran and germ adding a nutty flavour.
- Baking powder
- Releases gas in the wet dough, lifting the loaf without yeast or long proofing.
- Cold water
- Hydrates the flour so the meal forms a soft, cohesive dough.
The step that matters
Do not knead the dough. Kneading builds gluten strands, which make a quick bread tough and dense. Mixing lightly and handling the dough minimally keeps the crumb soft.
“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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