Wholemeal Bread (Sir Henry Thompson’s)

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

2lb. coarsely ground wholemeal
1/2lb. of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
the same weight of fine Scotch oatmeal
1oz. baking powder ↝ Baobab powder [Fruits and Fruit Juices]
two saltspoonfuls of salt ↝ Salt, table, iodized [Spices and Herbs]
2oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
skim milk
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
yeast ↝ Yeast [Not included in a food category]
Medium oatmeal

Instructions (11)

Mix or sift together 2lb. coarsely ground wholemeal and 1/2lb. of fine flour (or better still the same weight of fine Scotch oatmeal).
To this add 1oz. baking powder and two saltspoonfuls of salt.
Then rub in 2oz. of butter.
Work it quickly to a dough with skim milk, or half milk, half water.
Have ready some buttered rings on a buttered baking tin.
Put the dough, which should be soft enough almost to pour, into the rings.
Bake at once in a quick oven to start with, lowering the temperature a little as it cooks.

Alternative method with yeast

If preferred, yeast may be used instead of baking powder (Sir H. Thompson prefers this).
If using yeast, the moistening liquid must be used warm and the dough be set by the fire or in a warm place to rise for an hour.
When put into the tins, the dough should again be set to rise for fifteen to twenty minutes before baking in a moderate oven.
Medium oatmeal may be used instead of the fine flour or oatmeal when this bread is made with yeast.

Original Text · last edited 4 days ago

Wholemeal Bread (Sir Henry Thompson’s).—Mix or sift together 2lb. coarsely ground wholemeal and ½lb. of fine flour (or better still the same weight of fine Scotch oatmeal), to this add 1oz. baking powder and two saltspoonfuls of salt. Then rub in 2oz. of butter and work it quickly to a dough with skim milk, or half milk, half water. Have ready some buttered rings on a buttered baking tin, and put the dough, which should be soft enough almost to pour, into the rings, and bake at once in a quick oven to start with, lowering the temperature a little as it cooks. If preferred, yeast may be used instead of baking powder, and Sir H. Thompson prefers this, but then the moistening liquid must be used warm and the dough be set by the fire or in a warm place to rise for an hour, and when put into the tins should again be set to rise for fifteen to twenty minutes before baking in a moderate oven. Medium oatmeal may be used instead of the fine flour or oatmeal when this bread is made with yeast. It is well to remember that this dough can only be made in rings or as bannocks, for wholemeal is a bad heat conductor, and if made up into the ordinary loaves the outside would be hard and overcooked long before the inside was more than a pudding or stodgy mass.

Notes

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