Graham or Whole Wheat Bread

Ingredients

• 1 pint milk, scalded and cooled
• 2 teaspoons salt
• 2 cups Purity Flour
• 6 cups Purity Whole Wheat or Graham flour
• 2 teaspoons sugar
• 1 yeast cake or 1 cup yeast

Method

1. 1

   Mix as white bread.

2. 2

   This flour makes a softer dough and does not require so much kneading.

3. 3

   Bake about 15 minutes longer than white bread.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 8. The excerpt below is the record exactly as published.

1 yeast cake or 1 cup yeast. li teaspoons salt. 1 pint potato water. li to 2 quarts Purity Flour. Mi. mashed potatoes while hot w>th the '-f -gar.^alt and fte pint of lukewarn, water .n whrch potatoes were boiled. Add the yeast and enough flour to naake ^ ff f «;-^jj^,„„„„ (i„ ,i„ter) ; in then set it to rise in a warm place, well covered _ Se «"y'''»^* ™™;„'°i, t„„ .tifl to beat longer, then SU'tTfrnfotS eS" 'SeJThrdt;:^ 1 cored aud\arm all n.ght. In the morning mould into loaves and. put into buttered pans, let rise and bake. WHITE BREAD 1 pint milk. 1 pint water. 1 tablespoon sugar. 1 tablespoon lard. 1 scant tablespoon salt. 1 tablespoon sugar. -s -\pf U7avr;::senrptndt?ici ^z'fo^rif St^ir Br. i- - over-night GRAHAM BREAD 1 pint Graham flour, i pint Purity Flour. i cup white sugar. 1 teaspoon salt. i cup home-made yeast or i yeast cake. i cup white sugar. , v f+ stir dry ingredients together well, then add least m^qu,pa.t,m« J^bate r-tf f lo^f." SaS iX "S ^XJ%ZX"^^^ Zt^^H^^ in siw oven. Page PURITY FLOUR More Bread and Better Bread PLAIN HOME-MADE BREAD Pare G potatoes. Boil and mash them with the water in which they were boiled. Add 1 pint warm water, pour all on to a quart of Purittj Flour and stir until free of lumps. Add 1 yeast cake, dissolved in half cup lukewarm water. Stir well, cover and set in a warm place all night. In the morning add 1 quart of lukewarm water and 1^ tablespoons salt. Stir in Purittj Flour to make a soft dough. Knead well, then let rise until light. When light place on the moulding board and knead again. Let rise 1 hour or until light, then mould into loaves and place in pans. Let rise, place in hot oven, bake about 1 hour. This quantity makes 6 or 8 loaves. GRAHAM OR WHOLE WHEAT BREAD 1 pint milk, scalded and cooled. 2 teaspoons salt. 2 cups Purity Flour. 6 cups Purity Whole Wheat or Graham flour. 2 teaspoons sugar

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