The Reverend Mr. Haggets Economical Bread
Ingredients
Directions
Prepare the bran-water
Boil the bran in more than 4 gallons of water until smooth, yielding 3 gallons and 3 quarts of clear bran-water.
Make and bake the bread
Knead the flour with the bran-water, adding salt and yeast as you would for regular 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
- Flour
- Forms the gluten network that gives the loaves their structure and chew.
- Bran
- Absorbs water and adds bulk and a coarse, fibrous texture to the loaf.
- Yeast
- Ferments sugars into gas, which makes the dough rise.
- Water
- Hydrates the flour and bran so gluten can form during kneading.
The step that matters
Kneading the flour with the bran-water. Bran particles have sharp edges that can cut gluten strands and weaken the dough. Kneading thoroughly helps the gluten network develop enough to trap gas and hold the loaf's shape.
“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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