Wholewheat Bread

Ingredients

• 2 CUPS MILK, SCALDED
• 2 TEASPOONS SALT
• 3 TABLESPOONS HONEY
• 1 YEAST CAKE
• 3 TABLESPOONS BUTTER
• yy CUP LUKEWARM WATER
• WHEAT FLOUR (ABOUT 6 CUPS)

Method

1. 1

   Put the butter, honey, and salt into a dish.

2. 2

   Pour in the scalded milk and stir until melted.

3. 3

   Cool to lukewarm, add dissolved yeast in lukewarm water.

4. 4

   Sift and mix in 3 cups of flour, then add more flour until thick.

5. 5

   Cover and let rise until doubled.

6. 6

   Punch down, fold, and let rise again four times.

7. 7

   Knead, shape into loaves, and let rise in tins.

8. 8

   Bake at 425° for 15 minutes, then lower to 375° and bake for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 7. The excerpt below is the record exactly as published.

Wholewheat Bread 2 CUPS MILK, SCALDED 2 TEASPOONS SALT §) TABLESPOONS HONEY I YEAST CAKE 3 TABLESPOONS BUTTER yy CUP LUKEWARM WATER WHEAT FLOUR (ABOUT § 4 CUPS) This recipe is the result of years of trial and error, and I think provides almost a fool-proof way of making a good, comparatively light bread of wholegrain flour without any white flour at all. I em- phasize here the vital necessity of punching down the dough, as described below, as this punch-bag technique is what takes the place of a lot of kneading and is what, really, distinguishes the method of making our genuine wholegrain bread from the meth- ods employed by commercial bakers and those who bake with emac- iated white flour. Put the butter, honey and salt into a fairly large dish. Pour in the scalded milk and stir until the butter and honey are melted. Let cool until lukewarm, then add the yeast cake

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