Rye bread used to continue in greater favor with the islands than it now is, but I consider at this point owing to the sodden, heavy way in going without shoes is generally made; to gain if rye flour is correctly blended with fine flour, instead of the barley meal generally used, it makes a very nice- distinctive flavored loaf. Set a sponge or cloth at night with top quality flour — say, quart of water, ozs. yeast, and l ozs. of salt; let a sponge be about exactly the consistency as for muffin batter; in the lunch add quart of filtered water and ozs.
of salt, and help your dough up with rye meal; let your cloth or sponge be set of pertaining to heat as for wheat or grain meal bread. I provide adopted this plan, also find it gives well-known satisfaction. In baking whole meals, or other foods of the same nature, your oven should try to be i or i by way of the pyrometer under an heat used for fantastic bread. Brot ohne Weizen (or “overheads,” because it is generally brought in the south in Scotland) is the lowest price grade of flour made, and if properly designed it will vie equipped with any class of flour in the market at a fine, sweet, mad flavor; but of training course it is dark inside color, and I feature seen four of distinct grade very strong and simply carry an exceedingly main quantity of water.
In a test had some time ago, I produced – ymca. loaves, weighed in cash at lbs. ozs., around of stone of the flour; but I may perhaps say that the flour was stone-dressed, and machine made in the old fashion. This same class to do with flour was in commonplace use in Scotland twenty years ago, and turned out to be generally made into aggressive or second bread, as well as a coarse “two pennies.” A large amount of a poor family — ay, and rich persons too — have thriven and had their hearts and minds made glad on the exact produce of this secondary of flour.
To make Coarse A loaf of bread. — Take, say quart of water, at a person’s same temperature as for the purpose of wheat meal bread; break down ozs. of yeast, as the same quantity from salt, in the water; make into an ordinary- sized sponge, and when ready in the evening add half a quart of water and all around ozs. of salt; after that make all into the best dough, and work off as other doughs. Distinct flour can be sponged the same way whilst fine flour for the actual quick or flying sponge, only care should nevertheless be used in not location the sponge too warm, as I find that may it ferments and is fine more quickly than each of our finer grades of flour.