New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-03-03
HOMEMADE BREAD.
HOW TO Use THE coARsEr FLoURs

TO Use THE tOARSEE FLU
Several correspondents having recently asked Tor
recipes for graham. wheat and Indian hrcads WIN
some of those Of coarser flour. give a number
which include tho most noteworthy OF these coarser
breads Without discussing the question OF the
wholesoneness OF whole wheat or boiled wheat i
mus, be admitted by ever! one that variety OF
bread IS desirable. The family that lives year N
AMI year out on bread Of fin, wheat -four STANDS
much less chance OF maintaining uniform stand
ara Of health ana appetite than one for whom
variety Of bread IS well variety OF DINER
food is pat up1n the table The chief Hours useH
In these breads rye. or more often rye graham
which is simply uubo!te! rye hour 1t is some
what difficult To get botol rye hour OF cool quaI-
itv THE rye -four in market is made to meet INC
demands OF a poor class Of foreigners. VINO are cor"
ten, with anything - i7ng as it is cheap 1t IS
much easier 20 get good rye graham. because TINS Is
used extensively In New-Englanl for making Inc
famous brown bread. This rye meal as IL IS most
often called. may Always be found at the '"o OF
three largest rIorcry stores In Ncw-Nork 'liy ana
in nearly all the groceries in Now-E1Sani IN
Ncw-York the demand is limited. hecaUse New
Workers IS a rule. depend upon tnc bakers ana not
their cooks for .hci. hrr-i.
Graham hour Is another Hour for making these
coarse breads. Who'll whoa; H. a 1oHr that makes
a dark loaf. with sweet. pastoral havor We
believe there is q patent on this -four. Il is made
Of the entire kernel Of wheat. ground 10 me
powder and therefore II Is not Of coarse texture
Whole whea; nouI IL the only one Of thee breads
that Is kneadeG. Ike bolted wheat bread. II should
be male exactly like wheA' flour using table
spoonful Of sugar and one %: butter for every LOAF
4 plain sponge without potatoes IS the best for
entire wheat Graham bread Is excellent made
as follows. although nearly every household has
it's special rule and its special preference.
To one quart OF graham -four. aid pint @. "heai
aour on. handful Of Indian meal. half cupful o.
60, M, ,oodaseos Lowell ;easpoorrli Of salt half
80, ,i r hal, . .ut az good h,ule-ira. ~.
-. d ,.,-,, va.or o., sweet milk enough 20
,or A. g., q haste a. SIN as you can s.r H. MA
makes , rather more tender bread bat d greet
many people prefer :he water bread. A4d tho yeast
,n. lac. ~ nc and bent re batter thoroughly witl
~ ''' '''''' a.. .,..t ....
a strong iroa or wooden spoon l'' 'A' pi''' '-'
over n!ent well covered Ia the morning tei'fAi'
:, $50, t..,s or.,,. 80. gy.a., non trlrs d..
"h''h j. SI'"'' '' "''''' "''
them rise ior from thr'"-guart'if 2" n.' A'-i ''
to., foX. Io.ib,.l fqrr size Tn.u utk- hem b..
t.... .., ,,.,r
m"''I' 'H N'' '''' ''' 90
The loiNes s1ould h' covered HH ID" Ni'" u'S "''
rising a1H after tn, h,g'n 800 brown Tho; sAouil
.,. ...
becoming hard As soon a. fN'> arc i'' ' "'. 81
the oven mo.stcn the crust los la..rg 81. '..th
$500 . ., ,..,..-... ...ts e....n.r with a .ir, cloth
w. a. "'' '''''''' ''
This Induces a steam. ana N''n 10" 'i'.' '' ''''
the crust viii be tender. instead 81 harl. aa -
,l.,,t D., ., o.. ,r,t ,.r. ..,,i.t ,,ltcnlt be. Tx
"''' 81 ,, t. .,,, -. 2
covered MI KINDS ~ hf'"d ~h"hin l' ''N'' "'' w.
.t .I ..,,..t am, ..,,t,.t lr ell. c,.. Uu, th..
''i' az" ''''''' "''' ' 90
is essential q success J" H"HiW ''''' o.
crust j.. IN y oih,~v.sr 2. hc bar! from TIE long
con''"u''' "'".''h . 100 mail
very f'"A hi''4 may '' Hi''' ''''' ''' '