Entire Wheat Bread

Ingredients

• JCtae pint milk
• one tablespoonful sugar
• one teaspoonfn) salt
• one-half cupful yeast
• about five or six cupfuls whole wheat flour

Method

1. 1

   Mix ingredients in order given, knead until smooth and elastic.

2. 2

   Let rise until light, then bake in a cooler oven than for white bread.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 60. The excerpt below is the record exactly as published.

Entire Wheat Bread.— JCtae pint milk, scalded and cooled, one table- spoonful sugar, one teaspoonfn) salt, one-half cupful yeast, about five or ?ix cupfuls whole wheat flour. In the morning mix in the order given, and knead until smooth and elastic Let rise till l^ht, allow it to rise a little longer, and then bake a little longer, and in an oven not quite so hot, as for white bread. Whole-wheat bread rises more than white bread, because the flour contains more gluten. Sometimes we make a sponge with white Hour, in the same proportion as for ordinary bread, and then thicken and knead with the entire wheat flour. Light Bread. — Into two quarts of wheat flour stir a teaspoonful of granulated sugar and a half teaspoonful of salt, and sift into a large bowl. Bring to the scalding-point two cups of milk; stir into this a generous teaspoonful of butter, and, when this melts, add two cups of boiling water. Remove from the fire and set aside until blood-wariD, then stir in a gill of water of the same temperature, in which a half- cake of compressed yeast has been thoroughly dissolved Make a hollow in the centre of the sifted flour and pour in the liquid. Stir to a soft dough, then turn upon a floured hoard and knead for 15 minutes; set in a bread raiser in a warm place for six hours or until light Make mto three loaves of uniform size, knead each of these for at least live min- utes, put into a baking-pan, cover with a cloth, and set to rise until very light Bake in a steady oven. Oatmeal Brown Bread. — Mix :n a large bowl one pint of Quaker oats, a rounding teaspoonful of salt, a pint of Pettijohn's breakfast food, half a pint of whole wheat flour and half a pint of yellow gran- ulated commeal. Put into another bowl one pint of thick sour milk and half a pint of molasses. Dissolve a level teaspoonful of bicarbonate of soda in two tablespoon fuls of warm water; add this to the molasses and sour milk; stir until foaming; then add it to the dry ingredients and mix until every grain is moistened. Turn into a greased mold and boil or steam continuously for tour hours. Stand in a moderate oven for 30 minutes. It will then be ready to use. This may be toasted on the second day, or warmed over in the oven, or it may he used cold. Toasted it makes an acceptable breakfast bread. Scotch Oat Bread. — To two cups of steel-cut oatmeal, one teaspoon- ful soda and one teaspoonful salt add two cups of boiling water; when cool add one cup of molasses and one cake of yeast. Stand over ni(^L In the morning mix stiff with wheat flour. Shape into loaves, let riae and bake. THE RURAL COOK BOOK. 81 Salt-Ruing Bread. — Dissolve a half teaspoonful of salt in two cupt of scalding: water, and beat in gradually enough flour to make a very soft dough. Beat for 10 minutes, cover and set in a very wann place for eight hours. Now stir a teaspoonful of salt into a pint of lukewarm milk and add enough flour to make a stiff batter before working it into the risen dough. Mix thoroughly, cover and set again in a warm place to rise until very light. Turn into a. wooden bowl and knead in enough flour to make the batter of the consistency of ordinary bread dough. Make into loaves and set these to rise, and when light, bake. Sour Milk Corn Bread. — Mix together in a bowl three cupfuls of corn meal and one cupful of graham flour. Stir in a teaspoonful of salt, a tablcspoonful of melted butter, and two cupfuls of sour milk. Now beat in three eggs, whipped light, and a small teaspoonful of soda dissolved in a little boiling water. Beat for five minutes, then pour into a greased mold with a funnel in the center. Sake for an hour, or until a straw comes out clear from the thickest part of the loaf. Spoon Corn Bread. — Put a quart of milk, or half milk and half water, in a double boiler. Add four large kitchen spoonfuls of white cornmeal, and stir and cook five minutes. Remove from the fire and let it cool, stirring it once or twice as it cools. Then add two or three eggs beaten with two tablespoon fuls of wheat flour, one tablespoonful of butter and a scant teaspoonful of salt. Mix well, then pour into a greased baking dish, and bake 35 minutes. Serve immediately in dish in which it is baked, with a folded napkin wrapped around the dish. Susan's Conibread. — One cup white flour, one-half cup yellow corn- meal, one-half teaspoonful salt, one tablespoonful sugar

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