Home › The Principles of Cookery › Bread, Unfermented

Bread, Unfermented

Take two ounces of carbonate of soda, one ounce and a quarter of tartaric acid, and a piece of sal-ammoniac, about the size of a hazel-nut, powdered. Let these be well mixed in a perfectly dry state. Then blend them with half a peck of wheaten flour--or one-third of barley flour may be used--and about two ounces of salt. Make a deep hole in the middle of the flour so prepared, and pour in as much cold water as will make the dough somewhat less stiff than bread dough is usually made. Mix it briskly and well. Make this quantity into three loaves. Put them immediately into a quick oven, and let them bake for about one hour and ten minutes. The exact time will depend, of course, upon the heat of the oven; but a very little practice will determine this. Sweet, palatable, nutritious bread can be made cheaply by carefully following this recipe.