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Bread

Dyspeptic Bread

A simple yeast bread made with flour, water, yeast, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Dyspeptic Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Mix unbolted flour with water, yeast, and salt to form a dough.

  2. Knead the dough very well until smooth.

Bake and serve

  1. Shape the dough into a loaf and place it in a baking pan.

  2. Bake in a moderate oven at 350°F (175°C) until thoroughly baked.

  3. Allow the bread to cool before slicing.

  4. Toast the bread to enhance its flavor.

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

Unbolted flour
Provides the main structure of the loaf, with bran and germ left in.
Yeast
Produces gas that makes the dough rise and become airy.
Water
Hydrates the flour so gluten can form and the dough can be kneaded.

The step that matters

Knead the dough very well until smooth. Kneading aligns and develops gluten strands, which give the dough the elasticity to trap gas from the yeast and hold its shape while rising and baking.

“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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