A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

CONTENTS.

	PAGE

PREFACE	i

CONTENTS	1

PRELIMINARY OBSERVATIONS, CHIEFLY WITH REGARD TO THE CHEMICAL CONSTITUTION AND NUTRITIVE QUALITY OF THE SUBSTANCES OF FOOD DERIVED FROM THE VEGETABLE KINGDOM	7

HISTORICAL SKETCH OF THE ART OF MAKING BREAD	25

BREAD CORN	30

THE BREAD-FRUIT	39

SAGO BREAD, and SAGO	41

CASAVA BREAD, and TAPIOCA	43

PLANTAIN BREAD	45

BANANA BREAD	46

BREAD OF DRIED FISH	47

BREAD MADE OF MOSS	49

BREAD MADE OF EARTH	50

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ANALYSIS OF BREAD FLOUR	52

QUANTITY OF FLOUR OBTAINABLE FROM VARIOUS KINDS OF CEREAL AND LEGUMINOUS SEEDS EMPLOYED IN THE FABRICATION OF BREAD, AND DIFFERENT KINDS OF FLOUR MANUFACTURED FROM WHEAT	55

REASON WHY OATS, PEASE, BEANS, RICE, MAIZE, MILLET, BUCKWHEAT, AND OTHER NUTRITIVE GRAINS CANNOT BE MADE INTO LIGHT AND POROUS BREAD	58

THEORY OF THE PANIFICATION OF BREAD FLOUR	61

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UNLEAVENED BREAD	66

OATMEAL CAKES	68

MIXED OATMEAL AND PEASE BREAD	69

UNLEAVENED MAIZE BREAD	70

UNLEAVENED BEAN-FLOUR BREAD	71

UNLEAVENED BUCKWHEAT BREAD	71

UNLEAVENED ACORN BREAD	72

SEA BISCUIT	73

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LEAVENED BREAD	79

LEAVENED RYE BREAD	83

HUNGARIAN RYE BREAD	85

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BREAD MADE WITH YEAST	88

METHOD OF MAKING WHEATEN BREAD, AS PRACTISED BY THE LONDON BAKERS	93

QUANTITY OF BREAD OBTAINABLE FROM A GIVEN QUANTITY OF WHEATEN FLOUR	97

HOME-MADE WHEATEN BREAD	100

TO MAKE PAN-BREAD	102

BROWN WHEATEN BREAD	103

MIXED WHEATEN BREAD	104

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