Professor Liebig’s Bavarian Brown Bread

Very nutritious and wholesome

Preparation info

    • Difficulty


Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


Baron Liebig pronounces this bread to be very superior to that which is made with fine flour solely, both in consequence of the greater amount of nutriment which it contains, and from its slight medicinal effect, which renders it valuable to many persons accustomed to have frequent recourse to drugs, of which it supersedes the necessity. It is made with the wheat exactly as it is ground, no part being subtracted, nor any additional flour mingled with it. He directs that the wheat should not be damped before it is prepared; but few millers can be found who will depart from their ordinary practice to oblige private customers; and this determined adherence to established usage intervenes constantly between us, and all improvement in our modes of preparing food. The bread is made in the usual way, with water only, or with a portion of milk added to the yeast, as taste or convenience may dictate. The loaves should be well baked at all times; and the dough should of course be perfectly light when it is placed in the oven. Salt should be mixed with the meal before the yeast is added.