Recipes > Breads > Unfermented Bread

Unfermented Bread

This is as sweet and pure a bread as the finger-rolls, and keeps fresh for several days, as it has to be mixed fairly moist.

Ingredients

  • 2 pounds of Allinson wholemeal
  • 1 1/2 pints of milk and water

Instructions

Mix these to a thick paste, and put the mixture into some small greased bread tins. Loaves the size of the twopenny loaves will want 1 1/2 hours in a hot oven.

Source

Dr. Allinson's Cookery Book (1915).

Print

Print recipe/article only


comments powered by Disqus