HOME-MADE WHOLEMEAL BREAD.

Dominion, Volume 1, Issue 193, 9 May 1908, Page 11

HOME-MADE WHOLEMEAL BREAD.

Cream well. 20z., of' German yeast and- a good'teaspponfiil of castor sugar; .In another basin sift together 41b. of' finely ground wheat-meal and a dessertspoonful 1 of salt; make a -"bay" in the centre;of,.this, and. pour into it one and a half . pints of tepid «;ater and tho yeast; draw a little .of tho .flour, down from the sides' on to this, strew a little more over the tiny pond thus formed, cover : the basin with ' a double cloth, ■ and let rise for forty minutes in "front of the firo; 'now, work this' all up into a. dough,valid let it riso for' tivo hours, when' it must be re-kneaded and ■divided up. into-loaves ; bake for about an hour,"'placing the bread iu the. hottest part of : a-vory hot oven first, then draw it down to- the, cooler end.. If preferred, a, pint and a ..half of milk,'in whicli lozV of. butter has been dissolved may, be. used in precisely the Same way, when tepid, to mix. tho dough with; / Another, way is. as/.follows:—Mix togethor 41b.. of fino wheat, .flour, 2oz. :of sugir, .and a little -salt ; make 'a 1 "bay" in tho'contre, and pour ,in : 2o'z.. of German yeast, previously creamed . with 'a'.teaspoon-fid'or-sugar, .a pint o| tepid water, and half a pint of milk add to this two or threo well-.beaten eggs, work it all to a dough, then,covor, and let it, rise boforo the fire for two. hours,' keeping the pan well covered; now divide it into two, and bake in two tins for. an . hour. Sir Honry Thompson's, recipo for' wholemeal bread is as follows,:—MisVor> sift , together 21b. of coarsely ground wholemeal and ilb.' of fino flour (or' better, tho same weight of fino Scotch oatmcd); to,this add loz. of -bailting powder .and two salt- ; spoonfuls of salt; then work in 2oz. :6f butterj. and'work it to "a dough'quickly with' skim milk, or-half milk half water. Have ready l some buttered rings on a buttered baking tin, put tho-.dough, 1 which should bp soft enough almost to pour, into the rings, and'bako at onco in a quick oven to'start with, lowering the : temperature a littlo as it cooks. If preferred,' yeast may bo used instead/of. tho baking powder,' 'but then tho moistening liquid must'bo used warm, and, the dough--set- near- the fire or in a warm place to rise for an hour, and when put into 'tins, ''''should' . .'again ./,. bo' '.set to.' riso for.. ,fifteen . totwenty 'minutes before bakings in a/modern oven. - Medium oatmeal may bo used instead of the fino flour or. oatiriehl when; this br6ad; is' made with' yeast'.-' -.It should be 'remembered that- this, dough,'can piily.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 bo hard and ijyqrcooked long boforo tho insido was more/than a pudding or stodgy mass.'—"Tho Queen."