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Whole Wheat Bread

A historical recipe from Luncheons, by Mary Ronald (1902).

A historical recipe

Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.

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 Luncheons, by Mary Ronald (1902). Digitised by Project Gutenberg, eBook #57896 (https://www.gutenberg.org/ebooks/57896). 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. 2½ quarts of whole wheat flour, 1 teaspoonful of salt, ½ cupful of molasses or of sugar, ½ cake of compressed yeast, About 1 quart of water.
  2. Add the salt to the water.
  3. Mix the molasses with part of the water and with the yeast, which has been dissolved in a little water.
  4. Stir the liquid into the flour, and add enough more water to make a thick batter.
  5. Beat it for some time, or until it is well mixed and the batter is smooth.
  6. Let it rise overnight.
  7. Early in the morning stir it down, and turn it into the pans.
  8. Let it rise in the pans to double in size, and bake for one hour.
  9. The above quantities will make two loaves.