Making Whole Meal Bread

Take 1 stone of wheat meal (granulated is best); put your flour in the basin or mixing bowl, and make a hole in the centre of the meal: dissolve 2 ozs. of yeast in a gill and a half of water, about 90° Fahr.; pour the yeast and water into the hole, and mix in as much of the meal as will make a soft batter; cover it up, and when it is ready (which you will know by its having a nice cauliflower top), add 2 1/2 ozs. of salt, and sufficient water, at a temperature of say 80° Fahr., and mix all lightly into a nice mellow dough; put it past, with a cover over it, till you see it commence to rise; then divide it into the sizes required and place in tins to prove; bake in a moderate oven. Wheat meals, and brown or second flours, do not require so much working, either in the sponge or with the hands, in making it into dough, as do the flours of a finer quality.
Whole Meal Bread
(For Master Bakers, as generally used in the Trade.) When setting your ordinary sponges at night for fine bread, dissolve 2 1/2 ozs. of yeast and 2 1/2 ozs. of salt in 1 1/2 gallons of water, about 4° to 6° Fahr., under whatever heat at which you may be setting your fine sponges (according to the nature of the meal you are using); take as much whole meal flour as will make this quantity of water into a weak sponge, and in the morning, when it is ready, give it half a gallon of water off same heat as your fine sponges, with 5 ozs. of salt, and make all lightly into a dough so that there is no "scrape" about it, and work off in the same way as your ordinary bread.
Unfermented, or Diet Bread
Take 8 lbs. of granulated wheat meal (or meal made with a mixture of barley meal and wheat meal properly blended), 4 ozs. of cream of tartar, and 2 ozs. of carbonate of soda; mix the tartar and soda amongst the flour and sift all through a sieve; make a bay, and add 2 ozs. of crushed salt and 4 ozs. of castor sugar, putting the above in the bay and pouring in a little churned milk to dissolve the salt and sugar; then add as much churned milk as will take the 8 lbs. of meal in, and make into a nice-sized dough; weigh off, and bake in oval tins. They should be put immediately into the oven. I consider this the very best mode of making wheat meals into bread; bread thus made eats well, and keeps moist longer than fermented meals.

Information on baking ham can be found at the Baking Ideas site.

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