Whole Wheat Bread
A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).
A historical recipe
The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.
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
- 1 pint milk
- 1 teaspoonful salt
- 1 pint water
- ½ cup sugar
- 1 compressed 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
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- 1 pint milk, 1 teaspoonful salt, 1 pint water, ½ cup sugar, 1 compressed yeast cake.
- Scald the milk and add the water.
- When luke warm add salt, sugar, yeast cake (dissolved in 2 tablespoons water) and sufficient Gold Medal Whole Wheat flour to make a batter that will drop from the spoon.
- Beat continuously for 5 minutes.
- Cover and let stand in a warm place for 3 hours;
- then add sufficient Whole Wheat flour to make a dough.
- Knead at once into loaves.
- Put in small greased pans, cover and stand in warm place for an hour.
- Bake in a moderately quick oven 45 minutes.