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BROWN BREAD 1 1 lb. coarse wheat meal 1/2 lb. white flour 2 tsp. salt 2 tsp. baking soda 3/4 pt. buttermilk, sour milk or sweet milk Mix the whole wheat flour thoroughly with the white flour, salt and soda. Make a well in the centre and gradually mix in the liquid. Stir with a wooden spoon. You may need less or more liquid. A lot depends on the absorbent quality of the flour. The dough should be soft but manageable. Knead the dough into a ball in the mixing bowl with your floured hand. Put it on a lightly floured baking sheet and with the palm of your hand flatten out in a circle that is 1 1/2-inches thick. With a knife dipped in flour make a cross through the centre of the bread so that it will easily break in quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth and leave standing upright until it is cool. The bread should not be cut until it has set, about 6 hours after it comes out of the oven. Brown Bread (2): The same ingredients as for Brown Bread (1) with: 1 1/2 oz. butter 1/2 Tbsp. sugar Rub the butter into the flours. Add all the other ingredients and continue as for first recipe. The butter makes the bread nice and brittle. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |