Boil 5 lbs. of the coarsest bran in four gallons and half of water,
keep stirring it, that it may not stick to the bottom, till reduced
to four gallons, then pour it off into a trough, or tub full of
holes, over which lay a coarse cloth or sieve. On the top of the
whole put a wooden cover, with a weight sufficiently heavy to press
out the liquor from the bran, which will sink to the bottom of the
tub in a thick pulp. This liquor will contain the essential oil of
the corn, and when kneaded in with half a hundred weight of flour,
and the usual quantity of salt and yeast, it will yield one-third
more bread than the same quantity of flour would, made with water in
the usual way. Divide into middle sized loaves and bake two hours and
a half.
When ten days old put it into the oven for twenty minutes and it will
appear quite new.