Graham or Wheat-Meal Bread
From Every-day dishes and every-day work, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 24. The excerpt below is the record exactly as published.
two tablespoonfuls of lively liquid yeast, or a little less than one-fourth cake of com- pressed yeast, dissolved in a little milk, and add new milk, scalded and cooled to lukewarm, to make one pint. Add one pint of white flour, beat very thoroughly, and set to rise. When very light, add three and one-half cupfuls of sifted graham or wheat-meal flour, or enough to make a dovigh that can be molded. Knead well for half an hour. Place in a clean, slightly oiled bread-bowl, cover, and allow it to rise. When light, shape into a loaf ; allow it rise again, and bake. Graham or Wheat-Meal Bread
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