The Vancouver independent. (Vancouver, W.T. [Wash.]) 1875-1910, 1878-07-25
Bread Making.

Within few years, uubolted wheat OF
Graham flour has become quite popular
throughout the country, aud deservedlJ
so, on account of its pleasant flavor, Il.
well as its well-knOwn superiority in re
gard to healthfulness. For mush, gems
griddle cakes or soda mullins, there il
nothing superior to it if rightly cooked
though many are so prejudiced against it
considering it little better than bran oil
cattle feed-that they will make no use
of it. 1t should always be kept perfectly
clean, so as to require no sitting, for the
most beneficial properties are supposed
to lie in the hull, and in whatever form il
is cooked, it should be mixed thinner than
if fine flour were used, else it will be
dry.
Graham bread is made similar to white
bread, with the exception of sweetening
a little with moasses, and mixing quite
soft-so soft that it is very difficult to
mould, and is usually baked without.
Probably no article of food has been
more improved in quality, since the in
production of stoves, than corn and rye
bread. The old-fashioned brown bread,
which was mixed hard enough to stay in
a round heap on the bottom of the brick
oven, although once staple article in
every household, would now find few ad-
mirers, except, perhaps, an occasional ell
derby person who whimsically believes
that food cooked in the old fashioned
way would taste as good to them now, a.
it did in the growing, romping days of
their childhood.
In order to induce the present genera
ton (Which appreciates too we'll the lux
ury of light and tender fine flour cook
ng), to patronize coarse bread very lib
orally, it must be made as appetizing as
possible, without affecting its healthtul-
ness; it must be moist, light, trihe
sweet, and baked with as tender a crust
rs possible. Brown bread, mixed thick
enough to make a rounded, heaped up
mass, and baked four, five, or six hours,
is usually 80 dry and hard that it is any
thing but tempting, after twenty-four
hours old.
For some years past, we have mixed
ours thin enough to require no smoothing
IF after pouring into the baking tins,
unless the meal Is unusually fine. Oar
experience has been that, the thinner it
eau nc lnlNcu NlthDut liIllHS, tHc iISnte!
and more moist it will be when baked
Whether this rule holds good when yeast
is used, am unable to Say, as have had
no experience with that kind, but can see
no reason why it should not. Although
some may consider either yeast or sour
milk necessary to make good brown
bread, l think, should they try the for
lowing method, that they would be we'll
satisfied with the result
Slit three-f ,urths of quart each of rye
and Indian meal together, add three
fourths of cup Of molasses, and one
teaspoonful of soda nicely dissolved
mix with warm water rs thin as it will
bear-no quantity can be given, as meal
varies so m6ch in quality, the coarse re-
quifing to be mixed much thinner than
that which is fine. Bake two or two and
one half hours in hot oven--not hot
enough to burn it, but sufficiently hot to
bake 1t nicely, in that course of time; if
kept closely covered while baking, the
crust will be much more tender, and con-
sequently, better relishcd by the majority
OF people.