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Entire Wheat Bread

A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).

A historical recipe

Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.

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

Source and licence

From Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 2 cups scalded milk ⅓ cup sugar, or ½ cup molasses ¼ yeast cake ¼ cup lukewarm water 1½ teaspoons salt 5 cups sifted entire wheat Mix milk, sugar or molasses, and salt.
  2. When lukewarm add dissolved yeast and flour.
  3. Beat well, let rise until double its bulk, beat, let rise in buttered bread pans until double its bulk, and bake one hour in moderately hot oven, or bake in gem pans thirty minutes.