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Bran or Wholemeal Bread

4 servings

Ingredients

• 6.7 kg rye bran
• 3.3 kg wheat bran
• 100 g baking soda (sodium bicarbonate)
• 7.5 l water
• table salt (a little)
• 200 g hydrochloric acid (chemically pure)
• 0.25 l water (additional)

Instructions

1. Mix rye and wheat bran in a 2 to 1 ratio with baking soda; set aside one-fifth of the mixture.
2. To the remaining part, add water with a little table salt and knead a dough, to which you then add hydrochloric acid and water, before lightly kneading in the reserved one-fifth of bran.
3. Form loaves from the dough, pierce the surface multiple times, let rise for 30 to 45 minutes, and bake.

Modernized from a treasured 19th-century German cookbook.