A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

by Friedrich Christian Accum

Mixed Barley Bread.

Take four bushels of wheat ground to form one sort of flour, extracting only a very small quantity of the coarser bran.[^[6]] Add to it three bushels and a half of barley flour, mix up the flour into a dough in the usual manner, with salt, yeast, and warm water, (See page [97]), let it be divided into loaves, and put them into the oven made hotter than it would be for baking wheaten bread. Let them remain in the oven three hours and a half. In Yorkshire, bread made from a mixture of these grains is esteemed more wholesome to those who are used to it, than bread made from wheat alone.

[6]. From the Reports of the Board of Agriculture.