Cassell's dictionary of cookery

flour only, because it is now ascertained that the bran (which was formerly considered as altogether unfit for food) contains in reality more gluten, or nutriment of the best kind, than any other part of the corn; and it is stated by a very superior writer that it possesses also a peculiar kind of ferment which has the property of dissolving the bread or flour with which it is mixed, and rendering it more easily digestible in the stomach. He adds, "To this quality of bran, as well as to the nourishment it yields, are to be ascribed some of the wholesome qualities which many persons have recognised in whole-meal bread." Now it will be seen that very great advantages would attend the general use of the wheat merely reduced by grinding to a proper state for being converted easily into bread, which is more strengthening in its nature than any other, and therefore of more value to those whose toil is heavy and exhausting ; and which, from its digestible character, is also well suited to persons of sedentary habits and to invalids. In the ordinary processes which the com undergoes in separating its various parts there is always considerable loss, and the consumption of wheat in the country would be materially lessened if the loss were in a great measure avoided by the adoption of whole-meal bread. There would soon be a perceptible diflierence if a firkin of it only were consumed in every family which is at present supplied entirely with that made with fine wheaten flour. After a time it would be preferred by the eaters generally to white bread, and the poorer classes of the people, who now reject with disdain every form of brown bread, would gradually lose this prejudice against it if they saw it commonly adopted for consumption by the wealthy. To derive from wholemeal bread all the advantages which it will undoubtedly yield, the following points should be observed : The corn should not be damped before it is ground, and it should lie over for some weeks, and be kept very dry after the grinding before it is converted into bread. Quite at first it will be well to mix a certain portion of flour with it for persons who are not in strong health, or who are unaccustomed to eat brown bread, as it will otherwise occasion a little irritation in the stomach for a few days ; but this is easily avoided by using it only in part for a time, and by diminishing at each baking the proportion of flour added to it. In making dough with the whole meal, it will be seen that it absorbs more liquid than flour does, and requires rather more yeast to render it light, or a longer time to rise. It should not be made very stiff, or it will be too dry after it is baked, yet it should always be workable, and not stick to the hands. If well managed, its flavour will be peculiarly sweet and agreeable. It is prepared in precisely the same manner as white bread. Whole meal, one gallon; good flour, one gallon; fresh German yeast, two ounces and a half, or well-washed beer yeast, two table-spoonfuls ; salt, four to six spoonfuls, or one ounce to one and a half ; warm water, or milk and water, full three quarts. To rise from one hour to one hour and a half the first time, or until it is evidently quite light ; the second time about an hour. To be well baked WHO ( 1123 ) WIG