TREATMENT 



169 



Proportion of aleuronat to rye flour as 1 : 4. 



3. RECIPE FOR THE PREPARATION OP RYE BREAD WHICH CONTAINS 



ABOUT 37.5 PER CENT. OP ALBUMIN 



{Before the addition of liquids.) 



1,300 grams of rye flour, 

 300 grams of aleuronat, 

 30 grams of sour dough,' 

 About 13 grams of table salt, 

 About 1.5 liters of lukewarm water, and 

 lastly, some caraway seed (if desired). 



On the evening before baking, ilour and aleuronat (or ergon) having been previously 

 warmed are thoroughly mixed in a vessel warmed to 30° C. To this mixed flour add 

 the sour dough which has been previously mixed with some of the lukewarm water, and 

 is now poured into a hollow in the center of the mass of flour, the outer borders of the 

 flour remaining dry and untouched. Now the dry aleuronat (or ergon) mixture at 

 the edges is mixed with the watery mixture of sour dough in the center while we 

 gradually add the rest of the water, stirring from the center to the periphery. After 

 this is done, the entire mass in the vessel is sprinkled with the aleuronat (ergon) 

 flour mixture, and the dough prepared in this manner is allowed to stand over night 

 (about twelve hours), well covered and kept warm at about 30° C. In the morning 

 salt and caraway seed are added, and the mass is kneaded at once. If the dough is too 

 stiff it may be made more spongy by the addition of lukewarm water, and if it is too 

 sticky flour and aleuronat (or ergon), 1 to 1, may be kneaded in. Then the dough 

 is placed in a shallow iron pan, covered with a linen cloth, and set in a warm place at 

 about 30° C. for 2 to 2i hours, to rise. When light the loaves are brushed with melted 

 butter, and baked for about 2 to 2^ hours. To test whether the bread is done, a splinter 

 of wood may be introduced into a loaf, and if, on withdrawing it, no moist dough 

 adheres to it the bread is thoroughly baked. It is advisable during the last part of the 

 baking to turn the loaves in the pan. This bread should not be cut until the next day. 

 It should be kept in a cool place, and in the summer in the refrigerator. 



Of course, bread containing less aleuronat or ergon may be made either with wheat 

 flour, or with rye flour. Thus, for example, we can make bread which contains one and 

 a half times as much or double the amount of albumin (in dry substance) contained 

 in ordinary bread, which, as is well known, contains about ten per cent, of albumin 

 (dry). To make bread containing about fifteen per cent, of albumin in the dried 

 condition, add one part of aleuronat or ergon to about twenty parts of flour; to make 

 bread containing about twenty per cent, of albumin ( dry ) , add about one part of 

 aleuronat or ergon to eight parts of flour. The smaller the amount of aleuronat or ergon 

 the easier it is to make aleuronat or ergon bread. It is therefore advisable for an 

 amateur in bread baking to begin with one of the weaker aleuronat or ergon breads 

 according to the recipes just given. The breads containing larger quantities of albumin 

 can then be made with greater certainty and ease. 



Recently the number of vegetable-albumin preparations has greatly in- 

 creased. Among these may be mentioned the product of Niemoller in 

 Giitersloh i. W. from grain, and called " roborat." For baking purposes this 

 is exceedingly useful. Further experiences will have to be gathered in regard 

 to these preparations, whose number will probably increase still further. 



A formidable rival to these vegetable-albumin preparations is fresh casein. 

 The investigations undertaken in my clinic by E. Schreiber (Centralbl. f. 

 Stoffwechsel- und Verdauungshranllieiten, 1901, Fr. 5) have shown that there 



(1 Rye flour dough from a previous baking, which has been set aside for several days, 

 and has turned sour. [J. L. S.] ) 



