The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1876-09-30
FARM AND GARDEN.
Bread from Unground Grain.

Some time ago we published an article re.
latlnp TO a process of making bread without
prindinp the wheat The Mueller Zsttung,
official organ of the Austro-Hungaran mil
lers. has also heard of Il similar practice, and
uuotes an article from the Moscow correspon-
dent TO the Phgnir, which describes it IN de-
tail. The idea of swallowing whole kernels
of grain is dlstastetul to the stomach OF the
Zeitung, which is accustomed to The delicate
white Kaiser SenleL bread of Vienna and with
wry faces it makes several ungracious but
sensible remarks on the subject, abiding
with emphasis to the correspondent signing
himself "Progress.' The following is a trans
lation of the article which appeared in the
Ph0nir:
"FrOm Moscow: In our city there has ex-
listed for long time bakery which supplies
o bread made from unground grain, that by
many 10 declared more agreeable TO the taste,
and more nutritive thsn that made from flour
Let US glance moment at the process, and
the result which has been obtained. In this
process it is necessary to provide large vat
about two inches from the bottom of which is
a sieve.llke groundwork ofzlnc, supported by
two bars. Into the vat TWO tubs OF water are
poured, and the requisite amount OF gram
about l54 pounds liz weight, is submerged IN
the water. After short time many OF the
DOUI uuu ouIlNcICu hCAuCAo, tOSShhSA "AsAA VS. -
refuse matter, swim on the surface and are re-
moved, it not being possible to separate them
SO well while dry. The water, which cow
shows dark, dirty colorng, is drained on,
and clean water substituted. The grain is
soaked twenty-fOur hours in the water at a
temperature OF Lie degrees Raumer, (a6out
57-68 degrees Fahrenheit) The water, on
becoming of light yellowish color, is drawn
off, and the grain is beaten for couple OF
hours by means of hand grain heaters. The
result is a whItish.yellow aromatic mass. In
two pals of water used for soaking the grain
two pounds of salt are dissolved. This water
Is heated to 20 deg. Il. ~ deg. FL mixed
with the yeast and worked in with the crush
ed grain. The dough which Is now quite
thick, and of "a color almost white, Is covered
with cloth and allowed to stand until the fol-
lowing morning. After an interval OF twelve
hours, when the dough has risen sufficient
ly, the operations of preparing it for baking
are resumed. A mass OF the material, eight
pounds in weight, is placed In rectangular
iron forms, whose sides are slightly rubbed
with beer The loaves are then put into an or
binary oven such as Is used for baking bread
for soldiers, and after two hours and fifty mln-
utes are taken out entirely done The upper
crust shows dark cinnamon color; the other
sides have crust which does not differ IN
appearance from that OF ordinary loaVes.
Strips OF paper are placed on the narrow
sides of the loaves, and piece OF canvas
thrown over them. In this condition the
bread Is left until thoroughly cooled. In COM
parlson with ordinary bread it Is darker,
which fact, however, the correspondent says,
is mainly due to defective work IN crushing
the grain. AT the same time the loaf is sufA-
cienIly spoHgy, and has an aromatic fra
GRANGE"