The Healthy Life Cook Book, 2d ed.

holemeal flour t

mixed with a light cool hand.) Knead lightly for 20 minutes. (A little more flour may be required while kneading, as some brands of meal do not absorb so much water as others, b

etter, for unfermented bread is air-raised. Distilled or clean boiled rain-water makes the lightest bread.

the meal quickly into it with a spatula or wooden spoon. When it gets too stiff to be s

. This is not absolutely necessary, but any tinker or ironmonger will perforate your shelf fo

e oven is right. Now put in the bread and keep the heat of the oven well up for half an hour. At the end of this time turn the loaves. Now bake for another hour, but do not make up the fire again. Let the ov

ower must be the baking, otherwise they will be ov

door oftener than a

filled with silver sand. A baking sheet is simply a piece of sheet-iron, a size smaller than the oven shelves, so that the heat may pass up and round it. Any ironmonger will cu

he oven's nearness to a window or door will often make a difference of five or ten minutes in the time needed for b

making smaller loaves. Little rolls may be cut out with a large egg-cup or sm