Whole-Wheat Bread

Ingredients

• 1 cake compressed yeast
• 1 1/2 cups milk, scalded and cooled
• 3 level tablespoons brown sugar
• 3 tablespoons melted lard
• 1 1/2 cups lukewarm water
• 7 1/2 cups whole-wheat flour
• 1 teaspoon salt

Method

1. 1

   Dissolve the yeast and sugar in lukewarm liquid; add lard or butter; then flour, gradually, as whole wheat flour absorbs moisture slowly, and last the salt.

2. 2

   Knead thoroughly, being sure to keep dough soft; place in well-greased bowl, cover and set aside in warm place, to rise for about two hours.

3. 3

   When double in bulk, turn out on kneading board.

4. 4

   Mold into loaves; place in well-greased pans; cover and set to rise again for about one hour, or until light.

5. 5

   Bake one hour, in a slower oven than for white bread.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 97. The excerpt below is the record exactly as published.

WHOLE-WHEAT BREAD 1 caJie compressed yeast IVi cups milk, scalded and cooled 3 level tablespoons brown sugar 3 tablespoons melted lard 11/2 cups lukewarm water 7V2 cups whcle-\7heat flour 1 teaspoon salt Dissoh'e the yeast and sugar in lukewarm liquid; add lard or butter; then flour, gradually, as whole wheat flour absorbs moisture slowly, and last the salt. ICnead thoroughly, being sure to keep dough soft; place in well-greased bowl, cover and set aside in warm place, to rise for about two hours. When double in bulk, turn out on kneading board. Mold into loaves; place in v/ell-greased pans; cover and set to rise again for about one hour, or until light. Bake one hour, in a slower oven than for white bread. 260 FaXofVur BREAD, HOT-CAKES, ETC. If wanted for over night, use one half cake of yeast and an extra teaspoon of salt. RYE BREAD (American) 1 cake compressed yeast 5 cups rye flour 1 cup milk, scalded and cooled 11/2 cups sifted white flour 2 cups lukewarm water 1 tablespoon melted lard 1 tablespoon salt Dissolve the yeast in lukewarm liquid; add two and a half cups of rye flour or enough to make a sponge. Beat well ; cover and set aside in a warm place, free from draft, to rise about two hours. When hght, add white flour, lard or butter, rest of rye flour to make a soft dough, and last the salt. Turn on a board and knead, or pound it five minutes. Place in greased bowl; cover and let rise until double in bulk — about two hours. Turn on board and shape into loaves ; place in floured shallow pans ; cover and let rise again until light — about one hour. Brush with white of egg and water, to glaze. With sharp knife cut lightly three strokes diagonally across top, and place in oven. Bake in slower oven than for white bread. Caraway seed may be used if desired. By adding one half cup of sour dough, left from previous baking, an acid flavor is obtained, which is considered by many a great improvement. This should be added to the sponge. GLUTEN BREAD 1 cake compressed yeast 1 cup lukewarm water 1 tablespoon sugar 1 level tablespoon lard or butter 1 cup milk, scalded and cooled 3

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