Professor Liebig’s Bavarian Brown Bread (Very nutritious and wholesome)

Instructions

1. Have the wheat ground exactly as it is, no part being subtracted, and mingle no additional flour with it -- the whole meal is what the bread is made from.
2. Liebig directs that the wheat should not be damped before it is prepared. Acton adds that few millers can be found who will depart from their ordinary practice to oblige private customers, and that this determined adherence to established usage intervenes constantly between us and all improvement in our modes of preparing food.
3. Mix salt with the meal before the yeast is added.
4. Make the bread in the usual way, with water only, or with a portion of milk added to the yeast, as taste or convenience may dictate.
5. Let the dough be perfectly light when it is placed in the oven, and let the loaves be well baked at all times.
6. The claim being made for it, in his words not hers: Baron Liebig pronounces this bread to be very superior to that made with fine flour solely, both in consequence of the greater amount of nutriment 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.