Brown Bread

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
for the bread
Instructions (15)
  1. Prepare the meal by carefully separating imperfect grains, sand, or other foreign matter from equal portions of Dantzig and Bedfordshire or Devonshire white wheat.
  2. Pass the cleansed wheat through a screening machine.
  3. Slowly pass the wheat to the millstones and grind it, taking care to prevent the millstones running too quick or too close.
  4. Allow the meal to cool thoroughly before sacking.
  5. Let the meal stand for 3 weeks to a month before dressing.
  6. Pass the meal through a dressing machine to remove only the coarsest bran.
  7. To make a bushel (56 lbs.) of meal into bread, take 4 gallons of tepid water and 2 pints of good brewer's yeast.
  8. Mix the water and yeast intimately with about half of the flour until the mass is perfectly uniform and free from lumps. This mixture is called 'sponge'.
  9. Sprinkle a little flour over the surface of the sponge, cover closely, and leave it.
  10. After 1 to 1.5 hours, when the sponge has 'full proof' (depending on temperature), add 3 to 4 quarts of tepid water in which 1/4 lb. of salt has been dissolved.
  11. Thoroughly incorporate the salted water into the sponge.
  12. Add the remaining portion of the flour and make the whole into a uniform paste or dough.
  13. Cover the dough with a flannel and let it rest for about an hour until it has swelled and become spongy.
  14. Divide the dough into loaves and immediately put them into the oven.
  15. For a very light, porous loaf, allow the dough to remain covered with a flannel in its tin for another half hour before placing it in the oven.
Original Text
Brown Bread. (Lemann—a celebrated biscuit maker.) Method of preparing meal: Equal portions of Dantzig and Bedfordshire or Devonshire white wheat having been care-fully separated from the imperfect grains, sand or other foreign matter, are passed through a screening machine, and the wheat, now thoroughly cleansed, is let into the hopper, through which it is slowly passed to the millstones and ground, great care being taken to prevent the millstones running either too quick or too close upon one another. The meal should be allowed to cool thoroughly before being sacked, and will be the better for standing from 3 weeks to a month before dressing. The dressing is effected by passing the meal through a dressing machine, fine in proportion to the quality of the flour required. In the present case, the coarsest bran only should be removed. To make a bushel, or 56 lbs., of the above meal into bread: Take 4 gallons of tepid water, 2 pts. of good brewer’s yeast, and mix them intimately with about half of the flour, until the mass is perfectly uniform throughout, and quite free from lumps. This is called “sponge.” A little flour being sprinkled over the surface, the whole should be closely covered and left. In about 1 or 1½ hours according to the temperature of the weather the sponge will have full “proof,” and when from 3 to 4 qts. of tepid water in which ¼ lb. salt has been dissolved, have been thrown into the sponge and thoroughly incorporated with it, the remaining portion of the flour may be added, and the whole made up into a uniform paste or dough. When the dough is made it should be covered over with a flannel, and in about an hour more it will have swelled and become sufficiently spongy to be divided into loaves, which may then be immediately put into the oven; or, if a very light porous loaf is required, the dough should be allowed to remain covered with a flannel in its tin another half hour, before being placed in the oven.
Notes
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