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Entire Wheat Bread

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

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A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

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

Ingredients 2 ingredients

  1. ¼ cup sugar
  2. 1 yeast

Cook safely

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.

Method

  1. 2 cups scalded milk ¼ cup sugar or ⅓ cup molasses 1 teaspoon salt 1 yeast cake dissolved in ¼ cup lukewarm water 4⅔ cups coarse entire wheat flour Add sweetening and salt to milk;
  2. cool, and when lukewarm add dissolved yeast cake and flour;
  3. beat well, cover, and let rise to double its bulk.
  4. Again beat, and turn into greased bread pans, having pans one-half full;
  5. let rise, and bake.
  6. Entire Wheat Bread should not quite double its bulk during last rising.
  7. This mixture may be baked in gem pans.

Plating

Cookware for this recipe

  • Cake tin
Source Public domain in the USA
Credit

From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). Public domain in the USA; its status may differ elsewhere.

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.