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Bread

Economical Bread

A simple bran bread made by boiling bran, mixing with flour, salt, yeast, and baking for 24 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Economical Bread

Ingredients

Directions

Make the bran-water

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

  2. Strain to obtain 3.75 gallons 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. Divide the dough into loaves and bake for 24 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
Forms the gluten network that gives the bread its structure.
Coarse flake bran
Absorbs water and adds fibre and a coarse, hearty texture to the crumb.
Yeast
Produces carbon dioxide gas that makes the dough rise.

The step that matters

Straining the bran-water. The strained liquid sets how much water the dough receives. Leftover bran particles can make the dough's hydration uneven and the texture harder to control.

“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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