BROWN BREAD

BROWN BREAD  - CLASSICS OF THE AMERICAN  FAMILIES IN 1913

The Classic Grand Americana recipe of 1913. The popular Brown Bread were recommended to all the families of the United States of America in 1913. The original recipe of Marion Harris Neil, very popular use of the stale bread and the bread crumbs.

BROWN BREAD  

For the Brown Bread you will need

 1/2 loaf  of a stale bread or 1 and 1/2 cupful of stale bread crumbs 

3/4 cupful of molasses

1 1/2 cupful of  Graham flour

1 1/2  cupful of  Corn flour (cornmeal)

1 1/2 cupful of  Rye flour (rye meal)

1 pint of cold water

1 1/2 teaspoonful of salt (Kosher salt works the best)

3  teaspoonfuls of baking soda (Calumet or Glabber Girl works the best)

salt and pepper to the taste accordingly

1 1/4  cupful of  cold water

PUT one cupful and a half of small pieces of a stale bread into a metal bowl or plastic basin, add  to them one pint cold water and soak  the bread over night. Rub the crumbs through a sieve in the morning, and add to them the three quarters of a cupful of molasses and one cupful and a half each of the Graham flour, the cornmeal, and  the rye meal. Add to them one teaspoonful and a half of salt and the three teaspoonfuls of baking soda and one cupful and a quarter of cold water. Steam for two hours.