Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Entire Wheat Bread
  Milk and Water Bread German Caraway Bread  
CONTENTS · BIBLIOGRAPHIC RECORD

Entire Wheat Bread

2 cups scalded milk
2 teaspoons salt
1/4 cup sugar or
1 yeast cake dissolved in
1/3 cup molasses
1/4 cup lukewarm water
42/3 cups coarse entire wheat flour

Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans.


CONTENTS · BIBLIOGRAPHIC RECORD
  Milk and Water Bread German Caraway Bread  
 
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