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Yorkshire Brown Bread

Mix three pounds of best flour with one pound of coarse broad bran. A pound of rye flour may also be added, if approved. Make a hollow in the centre of the flour, but do not quite touch the bottom of the bowl, and sprinkle a little salt round the edge of the flour. Mix an ounce of fresh German yeast smoothly with a little more than half a pint of tepid water. Pour a cupful of tepid water into the hole in the flour, mix with it as much flour from the sides as will make a thin batter, and add the yeast. Sprinkle flour over the top, throw a cloth over the bowl, and let it stand near the fire till the yeast rises in bubbles through the flour on the surface. Knead the bread thoroughly, adding lukewarm water as required, and continue to knead without ceasing till it does not stick to the fingers and the sides of the bowl. Cut it across with a knife, throw a cloth over it, and let it stand near the fire or in a warm place until it is well risen and the surface is slightly cracked. Grease some tins, three-parts fill them with the dough, let the loaves rise in the tins for a few minutes, prick them with a fork, and bake in a moderate oven. If they are put into a brisk oven, the bread will not be baked through. Brown loaves require more water and longer baking than white bread. If liked, a smaller proportion of bran may be used with the flour; or rye flour only may be used.