1 96 Instruction on ike making of Bread. 



Mixtures proper to ameliorate the making of Bread from the 

 Flour of damaged Gram. 



It is only by a mixture with good flour that the produce of 

 damaged grain can be turned to good account. By joining only 

 one-tliird of good flour to two-thirds of flour from fired or moulded 

 grain, a bread will be obtained of a taste not unpalatable : but 

 it is only by mixing a half or rather two-thirds of good flour 

 with one-third of this inferior flour, that the taste of the bread 

 yjroduced is so improved as to entitle it to be considered as good 

 household bread. 



It deserves to be noticed that it is vain to employ a greater 

 (|uantity of yeast in the hope of improving the fabrication of the 

 bread. The paste deprived of gluten is unable to retain the 

 effects of the fermentation excited by the yeast. The bread has 

 a good enough external appearance ; but in proportion as there 

 has been an excess in the quantity of veast, its consistency is so 

 much the less, and all the bad qualities of the flour in respect of 

 flavour and taste have a fuller development. 



Subslihilesfor JVIieaten Flour in the baking of Household 

 Bread. 



The mixture of a third of the flour of maize or barley or po- 

 tatoes with a third of good flour, and a third of flour from 

 heated or moulded grain, produces a bread fully equal to that 

 fabricated by the mixture of two-thirds of good with one-third 

 of damaged flour. 



In the process of baking with such mixtures there is no dif- 

 ference from the ordinary mode : it is only necessary to observe 

 that, in using maize or potatoes, the oven ought to be less heated 

 than for barley or oats, and least so in the case of potatoes. 



The following mixtures of these and other substances the Com- 

 mission offer with confidence, as calculated to form excellent 

 household bread. 



Maize. 



One-half maize and one-half barley, with a leaven of whcaten 

 flour of one-fifth of the total weight. 



One-half maize and one-half wheaten flour. A more agree- 

 able and better bread it is impossible to eat. 



Oats. 

 One-half oatmeal and one-half barley, with a leaven of 

 wheaten flour of rather more than one-fifth. 



One-half oatmeal and one-half wheaten flour. Excellent. 



BarleT/. 

 Add to any quantity of barley-flour one-fifth of its weight in 

 wheaten leaven. Bread white and savoiny. 



Barley 



