IMPROVED METHOD OF MAKING MILK BROWN BREAD
Year: 1884

page_text: I ROBERT OLIVER of 26 Hosier Lane in the City of London, Baker, do hereby
declare the nature of my invention for THIS IMPROVED METHOD OF MAKING MILK
BROWN BREAD to be as follows:-
Milk, granulated wheat rye flour pea flour and malt flour alkali cream of
tartar sugar salt and yeast mixed together to produce a paste or dough to be
placed in earthenware moulds in which it is baked in an oven temperature
550 degrees producing a bread in which the steam is concentrated a pure
wholesome digestive food containing the whole nutritive qualities of its
ingredients particularly adapted for invalids and children.

page_text: COMPLETE SPECIFICATION,
I ROBERT OLIVER of 26ª Hosier Lane in the City of London, Baker, do hereby
declare the nature of my invention for AN IMPROVED METHOD FOR MAKING MILK
BROWN BREAD," and in what manner the same is to be performed, to be
particularly described and ascertained in and by the following statement:—
My Invention relates to an improved method of making milk brown bread
which shall be economical as retaining all the nutritive qualities in the wheat
grain, much easier of digestion than ordinary bread and thereby particularly
adapted for invalids and children, and of great value to persons of a costive habit
whilst at the same time possessing a most agreeable sweetness and being capable
of retaining for a considerable time its moisture and sweetness.
In carrying out my Invention I take malt, pea and rye all in the condition of
flour and submit the same to a process which shall extract the sweetness out of it.
This process consists essentially in subjecting the flour mixed with water sufficient
to form a tolerably thin semi fluid to the influence of heat. It is conveniently
accomplished by introducing the flour mixed with water as before mentioned into
an open earthenware vessel and placing such vessel in a closed metal receptacle
containing water, the whole being inserted in an oven heated to about 300°
Fahrenheit and maintained therein at that temperature for say about 6 hours.
The product thus obtained I hereinafter term "cereal extract."
I also take granulated wheat, alkali cream of tartar, sugar and salt and mix the
same together, these being by preference prepared in quantity in readiness for the
manufacture of the bread.
The proportions in which the several ingredients are used may be varied, but
I have found the following proportions suitable in practice.
Granulated wheat say about stone, alkali about 1 ounce, cream of tartar about
ounce, sugar about 4 ounces, salt about 3 ounces, the cereal extract about 1 quart;
to which is added about 3 ounces of yeast with sufficient milk to make a paste or
dough. This is allowed to sponge or rise for say about 2 hours, and is then placed
in a sufficient number of moulds, and baked in an oven heated to a temperature of
say about 500° Fahrenheit the moulds being by preference closed so that the
bread may be enveloped in its own steam.
The alkali I prefer to employ is what is known as Californian borax, but
carbonate of soda may be used in lieu thereof; when however Californian borax is
used the cream of tartar may in some cases be dispensed with.
Having now particularly described and ascertained the nature of my said
Invention and in what manner the same is to be performed, I declare that what
I claim is
The manufacture of milk brown bread with the ingredients and in the manner
substantially as hereinbefore described.