You are now ready to turn the dough out on to a floured board or pastry cloth and you should be able to knead the bread without having it stick to the cloth or your hands any more than white bread does. You knead the whole batch for a minute or so until it seems firm. Then cut off two pounds of the dough, knead this for a minute or two, shape and put in the bread tin. Any remaining dough can be made into rolls or possibly two small loaves can be made from the whole batch. But 2 pounds of dough makes a nice fat, substantial looking loaf. Let this rise in the tin until about double, then place in an oven pre-heated to 425°. This is very important, as the bread needs to start baking at this hot temperature to prevent falling. Let it bake at 425° for 15 minutes, then lower to 375° and bake 30 minutes longer . . . 45 minutes in all. If the bread has risen too much during the last rising it may fall a little, but the hot oven should prevent the bread from falling very much. Salt-rising Bread I CUP MILK 7 TABLESPOONS CORN MEAL _ I TABLESPOON BROWN SUGAR I TEASPOON SALT Scald the milk and add the sugar, corn meal and salt. Put in a covered jar and place in a dish of water as hot as the hand can bear. Keep in a warm place overnight. By morning the mixture should show fermentation and gas can be heard to escape. Then add 20 COOKING WITH WHOLEGRAINS 2 CUPS SIFTED WHEAT FLOUR 2 TABLESPOONS BROWN SUGAR 2 CUPS LUKEWARM WATER 3 TABLESPOONS MELTED SHORTEN- IN✪ Salt-rising BreadG Beat this mixture thoroughly, place in a dish of warm water again and let rise until light and full of bubbles. Then add about 4% cups of sifted wheat flour, or enough to make a stiff dough. Knead for ten or fifteen minutes, then mold into loaves. Place in greased pans and let rise again until light. Bake 15 minutes at 425°, then lower the temperature to 375° and bake about 30 minutes longer. Rye Bread 2 CUPS MILK SCALDED I YEAST CAKE DISSOLVED IN 4 CUP I TABLESPOON SHORTENING LUKEWARM WATER 2 TEASPOONS SALT 4)4CUPS RYE✪ Rye Bread Scald the milk with the shortening. Add salt and when lukewarm add the dissolved yeast. Sift the rye, measure and sift into the liquid. You should add enough rye to make a stiff but sticky dough. It should be moist enough to stir with a spoon. Continue stirring for 4 or § minutes the way you do when folding beaten egg whites into any mixture. Cover closely and set in a warm place to rise until light (about 2 hours). Punch down and turn onto a board lightly sprinkled with rye. Knead for about 10 minutes, or until the dough begins to feel springy. Mold into loaves, cover, set in a warm place and let rise to about double. Bake 300° for 114 hours with a pan of hot water placed in the oven underneath the bread. Colonial Cottage Loaf I CUP MILK SCALDED I YEAST CAKE I CUP HOT WATER 4 CUP LUKEWARM WATER 3 TABLESPOONS SHORTENING 134 CUPS CORN MEAL 2 TABLESPOONS MOLASSES 134 CUPS WHEAT FOUR 2 TEASPOONS SALT 134 CUPS RYE✪ Colonial Cottage Loaf Pour the scalded milk and hot water over the shortening, mo- lasses and salt and stir until the shortening is dissolved. When lukewarm add the yeast cake dissolved in the quarter cup of luke- BREAD & ROLLS a1 warm water. Sift the corn meal, wheat flour and rye separately, then measure and sift all together into the liquid. Stir with a spoon. The dough should be just soft enough to beat with a spoon. Beat this mixture for 3 to 5 minutes or until you get tired of doing it longer. Then set in a warm place to rise for about 2 hours. ‘When light and about double in bulk, beat it down again. Do this four different times as in the Wholewheat Bread recipe. Turn onto a board lightly sprinkled with wheat flour or some of the mixed flours. Knead until light (about 5 minutes) then shape into a round loaf and place in a 1 quart greased casserole. Let rise again until about double.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

You are now ready to turn the dough out on to a floured board or pastry cloth and you should be able to knead the bread without having it stick to the cloth or your hands any more than white bread does. You knead the whole batch for a minute or so until it seems firm. Then cut off two pounds of the dough, knead this for a minute or two, shape and put in the bread tin. Any remaining dough can be made into rolls or possibly two small loaves can be made from the whole batch. But 2 pounds of dough makes a nice fat, substantial looking loaf. Let this rise in the tin until about double, then place in an oven pre-heated to 425°. This is very important, as the bread needs to start baking at this hot temperature to prevent falling. Let it bake at 425° for 15 minutes, then lower to 375° and bake 30 minutes longer . . . 45 minutes in all. If the bread has risen too much during the last rising it may fall a little, but the hot oven should prevent the bread from falling very much. Salt-rising Bread I CUP MILK 7 TABLESPOONS CORN MEAL _ I TABLESPOON BROWN SUGAR I TEASPOON SALT Scald the milk and add the sugar, corn meal and salt. Put in a covered jar and place in a dish of water as hot as the hand can bear. Keep in a warm place overnight. By morning the mixture should show fermentation and gas can be heard to escape. Then add 20 COOKING WITH WHOLEGRAINS 2 CUPS SIFTED WHEAT FLOUR 2 TABLESPOONS BROWN SUGAR 2 CUPS LUKEWARM WATER 3 TABLESPOONS MELTED SHORTEN- ING Beat this mixture thoroughly, place in a dish of warm water again and let rise until light and full of bubbles. Then add about 4% cups of sifted wheat flour, or enough to make a stiff dough. Knead for ten or fifteen minutes, then mold into loaves. Place in greased pans and let rise again until light. Bake 15 minutes at 425°, then lower the temperature to 375° and bake about 30 minutes longer. Rye Bread 2 CUPS MILK SCALDED I YEAST CAKE DISSOLVED IN 4 CUP I TABLESPOON SHORTENING LUKEWARM WATER 2 TEASPOONS SALT 4)4CUPS RYE Scald the milk with the shortening. Add salt and when lukewarm add the dissolved yeast. Sift the rye, measure and sift into the liquid. You should add enough rye to make a stiff but sticky dough. It should be moist enough to stir with a spoon. Continue stirring for 4 or § minutes the way you do when folding beaten egg whites into any mixture. Cover closely and set in a warm place to rise until light (about 2 hours). Punch down and turn onto a board lightly sprinkled with rye. Knead for about 10 minutes, or until the dough begins to feel springy. Mold into loaves, cover, set in a warm place and let rise to about double. Bake 300° for 114 hours with a pan of hot water placed in the oven underneath the bread. Colonial Cottage Loaf I CUP MILK SCALDED I YEAST CAKE I CUP HOT WATER 4 CUP LUKEWARM WATER 3 TABLESPOONS SHORTENING 134 CUPS CORN MEAL 2 TABLESPOONS MOLASSES 134 CUPS WHEAT FOUR 2 TEASPOONS SALT 134 CUPS RYE Pour the scalded milk and hot water over the shortening, mo- lasses and salt and stir until the shortening is dissolved. When lukewarm add the yeast cake dissolved in the quarter cup of luke- BREAD & ROLLS a1 warm water. Sift the corn meal, wheat flour and rye separately, then measure and sift all together into the liquid. Stir with a spoon. The dough should be just soft enough to beat with a spoon. Beat this mixture for 3 to 5 minutes or until you get tired of doing it longer. Then set in a warm place to rise for about 2 hours. ‘When light and about double in bulk, beat it down again. Do this four different times as in the Wholewheat Bread recipe. Turn onto a board lightly sprinkled with wheat flour or some of the mixed flours. Knead until light (about 5 minutes) then shape into a round loaf and place in a 1 quart greased casserole. Let rise again until about double.

Cooking with wholegrains