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Bread

The Rev. Mr. Hagget’s Economical Bread

A simple loaf made by boiling bran, mixing with flour, salt, yeast, and baking for 2½ hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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The Rev. Mr. Hagget’s Economical Bread

Ingredients

Directions

Prepare the bran-water

  1. Remove the coarse flake bran from the flour.

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

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

Make and bake the bread

  1. Knead 56 pounds of flour with the bran-water, adding salt and yeast as for other bread.

  2. Divide the dough into loaves and bake for 2 hours and 30 minutes.

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
Provides the proteins that form gluten, giving the dough its structure when kneaded.
Water
Hydrates the flour so gluten can develop and the dough becomes workable.
Yeast
Produces gas as it ferments, which makes the dough rise and become light.

The step that matters

Strain to obtain clear bran-water. Removing the bran solids leaves a smooth liquid that hydrates the flour evenly, so the dough kneads consistently and does not turn lumpy or grainy.

“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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