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Whole-Meal Bread, to Bake

To derive from whole-meal 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. Just 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. Give it 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 in a moderately-heated oven. Or, whole meal, seven pounds; flour, three pounds and a half; solid beer yeast, three large dessert-spoonfuls, or fresh German yeast, nearly two ounces; liquid, rather more than four pints and a quarter; salt as above. Or, whole meal, one gallon; German yeast, one ounce and a quarter in summer, one ounce and a half in winter, or solid brewer's yeast, three dessert-spoonfuls; all else as in the foregoing recipe. It is to be observed that about an ounce or a moderate-sized table-spoonful of salt to the gallon of flour is sufficient to remove any insipidity of flavour from bread, but a larger proportion is liked by many persons. Not only will a smaller quantity of yeast be required in summer than in very cold weather for the fermentation of dough, but the liquid used in making it will require to be less warm than in winter. Experienced bread-makers recommend that it should then be used at blood-heat (98 deg.).