Enquire within upon everything by Robert Kemp Philp

Suffer the miller to remove from the flour only the coarse flake bran. Of this bran, boil five or six pounds in four and a half gallons of water; when the goodness is extracted from the bran,--during which time the liquor will waste half or three-quarters of a gallon,--strain it and let it cool. When it has cooled down to the temperature of new milk, mix it with fifty-six pounds of flour and as much salt and yeast as would be used for other bread; knead it exceedingly well; let it rise before the fire, and bake it in small loaves: small loaves are preferable to large ones, because they take the heat more equally. There are two advantages in making bread with bran water instead of plain water; the one being that there is considerable nourishment in bran, which is thus extracted and added to the bread; the other, that flour imbibes much more of bran water than it does of plain water; so much more, as to give in the bread produced almost a fifth in weight more than the quantity of flour made up with plain water would have done. These are important considerations to the poor. Fifty-six pounds of flour, made with plain water, would produce sixty-nine and a half pounds of bread; made with bran water, it will produce eighty-three and a half pounds.