BREAD OF INDIAN CORN, RYE, AND WHEAT MEAL

The English bread-book · Eliza Acton · 1857

Source: The English bread-book
Yield: 12.0 pounds
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

Three pounds each of the maize, the rye-flour, and the wheat-meal ↝ Corn flour, whole-grain, blue (harina de maiz morado) [Cereal Grains and Pasta]
Three pounds each of the maize, the rye-flour, and the wheat-meal ↝ Flour, rye [Cereal Grains and Pasta]
Three pounds each of the maize, the rye-flour, and the wheat-meal ↝ Soy meal, defatted, raw [Legumes and Legume Products]
two not large teaspoonfuls of salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter of a pint of thick yeast ↝ Yeast [Not included in a food category]
about, or nearly, two quarts of warm liquid
Flour of maize, or Indian corn, 3 pounds ↝ Corn flour, whole-grain, blue (harina de maiz morado) [Cereal Grains and Pasta]
rye flour, 3 lbs. ↝ Flour, rye [Cereal Grains and Pasta]
wheat-meal, 3 lbs. ↝ Soy meal, defatted, raw [Legumes and Legume Products]
salt, 2 teaspoonfuls ↝ Salt, table, iodized [Spices and Herbs]
thick yeast, 1/4 pint ↝ Yeast [Not included in a food category]
water, or milk and water, about 2 quarts ↝ Water, tap [Tap water]
Potatoes might supply the place of the maize-flour on occasion ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
Barley-flour, too, might sometimes be used instead of rye ↝ Flour, barley [Cereal Grains and Pasta]

Instructions (7)

Thoroughly mix three pounds each of the maize, the rye-flour, and the wheat-meal with two not large teaspoonfuls of salt, a quarter of a pint of thick yeast, and about, or nearly, two quarts of warm liquid.
Knead well into a smooth dough.
Let the dough stand to rise until it is unmistakably light.
Knead down the dough.
Let the dough stand again previously to being sent to the oven.
Divide the dough into three loaves.
Bake in a well-heated but not fierce oven.

Original Text

BREAD OF INDIAN CORN, RYE, AND WHEAT MEAL.
Dark-coloured, but very nutritious and by no means unpalatable bread, may be made with equal parts of wheat-meal, maize-flour, and rye-flour; and it will also be cheap as regards the price of the ingredients, and profitable from the weight of the bread produced by them. Persons accustomed, as the English people are, to live habitually on wheaten bread only, do not immediately become reconciled to any other; and the flavour of Indian corn, being dissimilar to that of any grain which is common amongst us, is often not relished by them at first; but a taste for it is very soon acquired. Three pounds each of the maize, the rye-flour, and the wheat-meal, with two not large teaspoonfuls of salt, a quarter of a pint of thick yeast, and about, or nearly, two quarts of warm liquid, thoroughly mixed and well kneaded into a smooth dough, which should stand to rise until it is unmistakably light, both before it is kneaded down and again previously to being sent to the oven, will produce twelve pounds of substantial satisfying bread well suited to stay the demands of hunger, and perfectly wholesome in its nature. It may be divided into three loaves, and should be baked in a well-heated but not fierce oven.
Flour of maize, or Indian corn, 3 pounds; rye flour, 3 lbs.; wheat-meal, 3 lbs.; salt, 2 teaspoonfuls; thick yeast, ¼ pint; water, or milk and water, about 2 quarts. Product in bread, 12 lbs.
Obs.—Especial care should be taken to have all the materials for this bread in a perfectly sound condition; for if over-kept, or carelessly stored, either the maize or rye-flour may impart to it a very unpleasant taste, and so create a prejudice against the bread itself, which is unobjectionable when properly prepared, and in times of real scarcity would be a very valuable help to those who might find it difficult to obtain sufficient food without some such substitute for their accustomed diet. Potatoes might supply the place of the maize-flour on occasion; but they are by no means so nutritious. Barley-flour, too, might sometimes be used instead of rye. A skillful bread-maker would soon find it easy to combine various cheap ingredients, and prepare with them very good bread; but the nature of each, and the effect which it produces, should be attentively observed, that the yeast and liquid may be correctly apportioned to them, and the baking also be well regulated.

Notes

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