Entire Wheat Bread No. 1

Ingredients

• 1 ¼ quarts cold water
• 4 tablespoons melted vegetable fat
• 1/2 cake compressed yeast
• 4 tablespoons sugar
• 2 tablespoons salt
• 3 ½ quarts entire wheat flour

Method

1. 1

   Dissolve the yeast in 1 tablespoon water to a smooth paste and add the cold liquid.

2. 2

   Add 1.5 quarts of the flour and beat to a smooth batter.

3. 3

   Cover, and if the weather is cold, wrap in a cloth until the morning.

4. 4

   Add the salt, the sugar, and the vegetable fat to the sponge, and mix well.

5. 5

   Add the balance of the flour, reserving a large handful for the board, and mix to a soft dough.

6. 6

   Knead until elastic, then let rise until it begins to sink.

7. 7

   Work down, let rise again, and mold into loaves for baking.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 58. The excerpt below is the record exactly as published.

ENTIRE WHEAT BREAD No. 1 Ij4 quarts cold water 4 tablespoons melted vegetable fat l/2 cake compressed yeast 4 tablespoons sugar 2 tablespoons salt 3l/2 quarts entire wheat flour Night Sponge (9 p. m.). — Dissolve the yeast in i tablespoon water to a smooth paste and add the cold liquid. Add il/2 quarts of the flour and beat to a smooth batter. Cover, and if the weather is cold, wrap in a cloth until the morning. Dough (6 a. m.). — Add the salt, the sugar, and the vegetable fat to the sponge, and mix well. Add the balance of the flour, reserving a large handful for the board, and mix to a soft dough. Turn out on a floured board, and knead until elastic to the touch (about 5 to 8 minutes) ; then put into an oiled bowl, cover, and let rise until, when tapped sharply, it gradually begins to sink, which will require from il/2 to 3 hours. Work down thoroughly, turn over in the bowl, cover, and let rise again until about three fourths its original bulk; then work down the second time. Cover, and let rise the third time, until about two thirds its former bulk; then turn out on the floured board, knead again, mold into loaves, and put into pans for baking. Brush over the top of each loaf with an oiled brush, and let rise until, when pressed with the finger, it responds rather weakly to the pressure ; then bake in a good oven. Study instructions previously given for molding and proving the loaves, and the length of time for baking. In hot weather, the day recipe is to be preferred. ENTIRE WHEAT BREAD No. 2 (Day Recipe) 4 tablespoons melted vegetable fat il/2 quarts zvarm water 4 tablespoons sugar I cake compressed yeast 3l/2 quarts entire wheat flour 2

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