Bread Made of Whole Wheat Flour

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

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A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Dissolve a yeast cake in two tablespoonfuls of tepid water.
Put into a bowl a pint of milk;
add to it a pint of boiling water, and let it stand until it is lukewarm;
then add the dissolved yeast, a teaspoonful of salt, and enough whole wheat flour to make a thick batter.
The batter should drop, but not run off the spoon.
Beat this batter with a spoon for fifteen minutes.
It becomes quite soft and liquid by beating.
Add enough more flour to make a dough;
turn it onto the board and knead it a few minutes;
return it to pan, and let rise for three hours, or until light.
Mold it into small loaves;
let it rise again, and bake in moderate oven thirty to forty-five minutes.