Whole-Wheat Bread

Ingredients

• one pint of milk
• one quart of wheatberry flour
• one pint of Minnesota spring-wheat flour
• one-third cup of soft yeast
• one-fourth cake of compressed yeast

Method

1. 1

   Scald and cool milk, stir in enough flour to make a stiff batter, add yeast, and let rise until foamy.

2. 2

   When light, stir in warm flour to make a soft dough.

3. 3

   Knead for fifteen minutes, let rise again, form into loaves, let rise, and bake.

Nutrition per serving

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 24. The excerpt below is the record exactly as published.

One pint of milk, scalded and cooled, one quart of wheat- berry flour, one pint of Minnesota spring-wheat flour, one-third cup of soft yeast, or one-fourth cake of compressed yeast dis- solved in one-third cup of cold water. Stir enough flour into the milk to make a stiff batter, put in the yeast, and let it rise until foamy. Have the milk so warm that when the flour is put in, the batter will be of a lukewarm temperature. Wrap in a thick blanket, and keep at an equable temperature. When light, stir in, slowly, warm flour to make a soft dough. Knead for fifteen minutes, and return to the bowl (which has been washed and oiled) to rise again. When risen to double its size, form into two loaves, place in separate pans, let rise again, and bake from three-fourths to one and one-half hours, according to the heat of the oven. Whole-Wheat Bread

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