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Brown Bread

Unlike brown breads elsewhere in Europe, English Brown Bread has a much softer texture, from mixing a proportion of white flour with wholemeal, from removing bran or by the Hovis process.

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

This is often made with a portion only of the unbolted meal recommended in the preceding receipt, mixed with more or less of fine flour, according to the quality of bread required; and in many families the coarse bran is always sifted from the meal, as an impression exists that it is irritating to the stomach. If one gallon of meal as it comes from the mill, be well mixed with an equal measure of flour, and made into a dough in the manner directed for white household bread, the loaves will still be sufficiently brown for the general taste in this country, and they will be good and wholesome, though not, perhaps, so entirely easy of digestion as Baron Liebig's Bavarian

See: Wheatgerm Bread

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