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Classic
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page 244
The Reverend Mr. Hagget's economical Bread.
Only the coarse flake-bran is to be removed from the flour; of this take five
pounds, and boil it in rather more than four gallons of water; so that when
perfectly smooth, you may have three gallons and three quarts of bran-water
clear. With this knead fifty-six pounds of the flour, adding salt and yeast in
the same way and proportions as for other bread. When ready to bake, divide it
into loaves, and bake them two hours and a half.
Thus made, flour will imbibe three quarts more of bran-water than of plain; so
that it not only produces a more nutritious substantial food, but makes an
increase of one-fifth of the usual quantity of bread, which is a saving of one
day's consumption out of six; and if this was adopted throughout the kingdom, it
would make a saving of ten millions sterling a year, when wheat was at the price
it stood in the scarcity, reckoning the consumption to be two hundred thousand
bushels a day. The same quantity of flour which, kneaded with water, produces
sixty-nine pounds eight ounces of bread, will, in the above way, make
eighty-three pounds eight ounces, and gain fourteen pounds. At the ordinary
price of flour four millions would be saved. When ten days old, if put into the
oven for twenty minutes, this bread will appear quite new again.
Rice-and-wheat Bread.
Simmer a pound of rice in two quarts of water till it becomes perfectly soft;
when it is of a proper warmth, mix it extremely well with four pounds of flour,
and yeast and salt as for other bread; of yeast about four large spoonfuls;
knead it extremely well; then set it to rise before the fire. Some of the flour
should be reserved to make up the loaves. The whole expense, including baking,
will not exceed three shillings, for which eight pounds and a half of exceeding
good bread will be produced. If the rice should require more water, it must be
added, as some rice swells more than others.
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