I understand that a bolter was common equipment in a corn mill, for
separating the flour from the bran. Assuming Frank Sharman's explanation is
correct, bolted bread is the corollary of wholemeal (with the bran left in).
However, I am building on what others have said. My old Concise OED defines
bolter (also spelt boulter) as a sieve or sifting machine.
Peter King
49, Stourbridge Road,
Hagley,
Stourbridge
West Midlands
DY9 0QS
01562-720368
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-----Original Message-----
From: From: Local-History list [mailto:[log in to unmask]]On
Behalf Of Frank Sharman
Sent: 10 January 2007 10:36
To: Peter Wickham King
Subject: Re: boulted bread
Boulted (or bolted) bread is bread made from sifted flour. Flower was
sifted by shaking it through a course cloth which was called a bolt. I
would guess it made a rather better sort of bread for use in the home - as
opposed to some sort of rough old stuff used, for example, in institutions.
I am fairly sure this is right though it depends mainly on my recollection
of seeing a bolting room in an old house somewhere.
Frank Sharman
Wolverhampton
01902 763246
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