The 1901 Cookbook Archive
No. 3697 — Healthy Unleavened Wheat Bread
English historical translation of Molokhovets recipe No. 3697 from the 1901 Russian cookbook, retaining original methods and measures.
The author considers bread baked without a starter healthier than sour bread, especially when made from wheat.
Grind whole wheat grains and do not sift away the bran. Knead a not-too-stiff dough with lukewarm water, let stand for four or five hours, shape into loaves and brush with water before putting in the oven.
Bake as usual. The author says such bread can be made every day. Rye, barley or oat bread can be made similarly, but their flour should be sifted once.
Historical editorial note: The historical claim that unleavened bread is necessarily healthier than sourdough is not an established general nutritional rule.
Original source: Read Russian recipe No. 3697. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.