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

When the dough has risen, and just begins again to subside, add to it gradually the remaining one third part of the flour; knead it again thoroughly, taking care to add gradually so much warm water as is sufficient to form the whole into a stiff tenaceous dough, and continue the kneading. At first the mass is very adhesive and clings to the fingers, but it becomes less so the longer the kneading is continued; and when the fist, on being withdrawn, leaves its perfect impression in the dough, none of it adhering to the fingers, the kneading may be discontinued. The dough may be then divided into loaf pieces, (of about 5lb. in weight). Knead each piece once more separately, and having made it up in the proper form, put it in a warm place, cover it up with a blanket to promote the last rising; and when this has taken place, put it into the oven. When the loaves are withdrawn they should be covered up with a blanket to cool as slowly as possible.

To make Pan Bread.

Mix up the flour, salt, and yeast, (See page [97]), with the requisite portion of warm water, into a moderately stiff paste; but instead of causing part of the flour to ferment, (or setting the sponge), as stated in the preceding process, suffer the whole mass to rise at once. Then divide it into earthenware pans, or sheet iron moulds, and bake the loaves till nearly done, in a quick oven; at that time remove them out of the pans, or moulds, and set them on tins for a few minutes, in order that the crust may become brown, and when done wrap them up in flannel, and rasp them when cold.

Bread made in this manner is much more spongy or honeycombed, than bread made in the common way. It is essential that the dough be not so stiff, as when intended for common bread, moulded by the hand.

Brown Wheaten Bread.

Suppose a Winchester bushel of good wheat weighs fifty-nine pounds, let it be sent to the mill and ground; including the bran, the meal will weigh fifty-eight pounds, for not more than a pound will be lost in grinding.

Mix it up with water, yeast, and salt, like the dough of common bread, (See page [97]); the mass, before it is put into the oven, will weigh about eighty-eight pounds.

Divide it into eighteen loaves, and put them into the oven; when thoroughly baked, and after they are drawn out and left two hours to cool, they will weigh seventy-four pounds and a half.

Mixed Wheaten Bread.

Take a peck of wheaten flour, the same quantity of oatmeal, and half a peck of boiled potatoes, skinned and mashed; let the mass be kneaded into a dough, with a proper quantity of yeast, salt, and warm milk; make the dough into loaves, and put them into the oven to bake.