Brown Bread.—This is made like ordinary household bread, using coarse or fine brown flour, or equal parts of white and brown flour, as preferred; it will, however, take rather less salt than ordinary bread, and may need a trifle more yeast, say an extra 1oz., and a little more water, as the dough should be as moist and soft as possible. It is best to make it up in small loaves, for if the loaves are of the usual size the outside is baked before the inside is ready, with the result that the crust is as hard as a rock whilst the centre is nothing but a heavy dough. In cooking this bread the oven requires to be of a steady soaking heat. Some bakers, in preparing this bread, add in 1oz. of butter, dissolved in the mixing water, for every 3lb. or 4lb. of flour, whilst others use milk and water to mix the dough. Barley