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The Rev. Mr. Hogget's Economical Bread

A loaf of bread made with bran, flour, salt, yeast, and water boiled and kneaded.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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The Rev. Mr. Hogget's Economical Bread

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.

Make the bran-water

  1. Boil the bran in more than 4 gallons of water until smooth.

  2. Strain to obtain 3 gallons and 3 quarts of clear bran-water.

Make and bake the bread

  1. Knead the flour with the bran-water, adding salt and yeast as for other bread.

  2. Shape the dough into loaves of about 5 pounds each.

  3. Preheat the oven to 400°F (200°C) and bake for 2.5 hours.

Recipe from a historical cookbook (Internet Archive).

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

Flour
Its gluten network develops as the dough is kneaded, giving the loaves their structure.
Coarse flake bran
Boiled into the liquid, it adds fiber and a hearty texture to the crumb.
Yeast
Produces gas that makes the dough rise and become light.

The step that matters

Strain the bran-water until clear. Removing the bran solids leaves a smooth liquid that hydrates the flour evenly. Leftover bran particles can weaken the gluten network and make the dough uneven in 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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