Whole Wheat Bread

Ingredients

• 2-| quarts of whole wheat flour
• 1 teaspoonful of salt
• 1/2 cupful of molasses or of sugar
• 1/2 cake of compressed yeast
• About 1 quart of water

Method

1. 1

   Add salt to the water.

2. 2

   Mix molasses with part of the water and the dissolved yeast.

3. 3

   Stir into the flour and add enough water to make a thick batter.

4. 4

   Beat until smooth, let rise overnight, then stir down and turn into pans.

5. 5

   Let rise to double in size and bake for one hour.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 72. The excerpt below is the record exactly as published.

1 cake of compressed yeast. Flour enough to make a thick batter, or about two and three-quarter quarts. This quantity of material will make three loaves. Have the water warm, not hot. Stir into the water the sugar, salt, softened butter, and the yeast, which has been dissolved in a tablespoonful of water (yeast is more easily dissolved in a small quantity of water), then stir in enough flour to make a batter as thick as can be stirred easily. Stir and beat the batter well for about ten minutes. Cover the bread-pan and set it in a warm place (eightj^ degrees is the right temperature). When the dough is light, or about double its bulk, stir it down, and beat it well for a few min- utes. Let it rise a second time, and again beat it, then turn it into the pans, tilling them half full. The tops of the loaves can be made smooth by brushing them with a pastry- brush dipped in water. The stirring gives a fine texture. The dough rises quickly after the first rising, and must be watched that it does not get light enough to sour. Let the loaves rise in the baking- pans to double in size, then bake in a hot oven for one hour. Bread made in this way is very light and spongy, and is much better than that which is made so thick with flour 199 200 LUNCHEONS that it can be kneaded. It has also the other advantages of being easier to make, the results are more reliable, and the objection of too much handling is removed. It requires an experienced hand to knead bread without making it too heavy with flour. WATER BREAD 2^ quarts of flour, 1 quart of water, 1 tablespoonful of salt, 1| cakes of compressed yeast. Place the flour on the hot shelf to get thoroughly warm. Let it be warm to the hand. Dissolve the yeast in a table- spoonful of water, and add it, witli the salt, to a quart of warm water. Turn the liquid into the flour, reserving enough flour to use on the molding-board. Mix it thoroughly. Turn it on to the board and form it into well-shaped loaves. This quantity of material will make three loaves. Let it rise in the pans to double in size, which will take about one and a half hours. Bake for one hour. This bread is made in about three hours. It is the most simple receipt possible, and gives excellent results. Some judgment must be used about the quantity of flour, as it takes a little more or less according to its dryness. WHOLE WHEAT BREAD 2-| quarts of whole wheat flour, 1 teaspoonful of salt, ^ cupful of molasses or of sugar, J cake of compressed yeast, About 1 quart of water

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