Entire-Wheat Bread

Ingredients

• two generous quarts of the unsifted flour
• a pint and a half of warm water
• one table-spoonful of sugar
• one table-spoonful of butter
• half a table-spoonful of salt
• half a cake of compressed yeast

Method

1. 1

   Sift flour into a bowl, reserving a cupful for kneading.

2. 2

   Add sugar and salt to the rest.

3. 3

   If using compressed yeast, dissolve it in a small amount of water.

4. 4

   Pour remaining water and yeast into the bowl, add softened butter, and beat until smooth.

5. 5

   Knead on a floured board for 20-30 minutes, return to the bowl, cover, and let rise for about eight hours in a warm place.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 414. The excerpt below is the record exactly as published.

Entire-Wheat Bread. Many people confound entire-wheat flour with graham, but it is very different. Graham is a coarse-ground wheat meal; entire-wheat flour is the whole wheat — with the coarse husk discarded, of course — ground to a fine flour. It gives a brown loaf or roll, but a delicious one, — smooth and fine. For two loaves of bread and a pan of rolls use two generous quarts of the unsifted flour, a pint and a half of warm water, one table-spoonful of sugar, one table- spoonful of butter, half a table-spoonful of salt, half a cake of compressed yeast

Cook this with the app: pantry check, scaling, and the assistant.