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Whole-wheat Bread

A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).

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A historical recipe

Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.

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

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. 1 pint boiling water
  2. 1 pint sweet milk
  3. 1/2 tablespoon salt

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.
  • 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.

Method

  1. 1 pint boiling water.
  2. 1 pint sweet milk.
  3. 1/2 Fleischman's yeast cake dissolved in luke-warm water.
  4. 1/2 tablespoon salt.
  5. Flour.
  6. When the milk and water are lukewarm add the yeast cake and salt.
  7. Then add enough whole wheat flour to make a thin batter.
  8. Let stand in a warm place three or four hours.
  9. Then stir in as much wheat flour (whole wheat) as can be stirred in well with a large spoon, and pour into well-greased pans.
  10. Let rise to double its bulk;
  11. then bake from three-fourths to one hour, according to the size of the loaves.
  12. This quantity makes three loaves.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source Public domain in the USA
Credit

From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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.