Whole Wheat Bread

Ingredients

• 1 pint milk
• 1 pint boiling water
• 1 teaspoon salt
• a small compressed yeast cake
• about 2 quarts flour

Method

1. 1

   Pour boiling water into milk, let cool to lukewarm, then add salt and yeast.

2. 2

   Stir in enough flour to make a batter that drops from a spoon.

3. 3

   Beat continuously for 5 minutes, cover, and set in a warm place.

4. 4

   When light, add flour to make a dough.

5. 5

   Knead for 10-15 minutes until elastic.

6. 6

   Form into loaves, cover, and let rise until doubled.

7. 7

   Bake for 15 minutes at high temperature, then lower for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 2. The excerpt below is the record exactly as published.

WHOLE WHEAT BREAD. Mrs. H. M. Dunlap, Savoy, Illinois. Into I pint milk pour i pint boiling water ; when lukewarm a(kl I teaspoon salt, a small compressed yeast cake or % cake of dry yeast dissolved in cup water ; stir in sufficient flour to make a batter that will drop from the spoon. Beat continu- ously 5 minutes. Cover and set in warm place ; when light add flour to make a dough. Take out on board and knead 10 or 15 minutes. When the dough becomes elastic and springs back upon pressure, make it into 4 loaves. Size of pans should be al)out 8x4x4 inches. Cover and stand in warm place until dough has doubled its bulk and is light. Brush the top with, water. Bake 15 minutes with the oven thermometer at 9; then lower the temperature to 8 and bake % of an hour.. If a bread machine is used, and it should be, mix directly into a dough. BREAD. 9 It requires about 2% quarts of whole wheat flour to every quart of wetting. BREAD STICKS. Mrs. H. M. Dunlap, Savoy, Illinois. Take i cup of whole wheat bread dough, add i tablespoon melted butter and enough flour to remove stickiness. Divide into as maiiy pieces as divisions in stick pan and roll into shape. Let rise until twice their bulk. Put into oven with oven ther- mometer at 9; after 10 minutes reduce heat to 8 and continue baking for 30 minutes. WHOLE WHEAT BREAD WITH DRY YEAST. Mrs. W. A. Richardson. Soak ^ cake of yeast in one pint of lukewarm water in which one or two potatoes have been cooked. When this is dissolved add the potatoes, mashed, and stir in enough flour to make a stiff batter; then put in a warm place overnight. In the morning place about 2 quarts flour in a bread pan, and pour in 3 pints of warm water ; stir into this the yeast bat ter, made the evening before, and one teaspoonful salt ; then add enough flour to make a stiff batter. When light knead rapidly for ten minutes and let rise in a warm place ; then form into 4 loaves, and when light bake about one hour. Use Purina whole wheat flour and sugar may be added if desired. BREAD STICKS. Mrs. E. G. King, 2 cups scalded milk. Yz cup butter. 4 tablespoons sugar, 1 teaspoon salt

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