Whole Wheat Bread

Ingredients

• 2 cups of milk
• 1/2 cup of sugar
• 1 teaspoon of salt
• 1 yeast cake
• 2 tablespoons of water
• about 4 cups of entire wheat flour

Method

1. 1

   Scald the milk, add salt and sugar, and cool.

2. 2

   Add the yeast and flour, and beat thoroughly.

3. 3

   Let rise in the bowl until double in bulk, pour into pans, let rise again, and bake.

Nutrition per serving

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 119. The excerpt below is the record exactly as published.

Whole Wheat Bread. — Bread made from entire wheat flour is more nutritious than white bread. It is particularly- rich in mineral salts, but is somewhat less digestible than white bread, and, as part of a mixed diet, has no especial advantage over it. When bread is used as the chief article of diet, however, it is essential that it should have as high a food value as possible. G-raham bread, though useful for some people, is undesirable for many, because of the coarse particles of bran which it contains. Rule. — 2 cups of milk, \ cup of sugar, 11 teaspoon of salt, 1 yeast cake mixed with 2 tablespoons of water, about 4 cups of entire wheat flour

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