Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Entire Wheat and White Flour Bread
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Entire Wheat and White Flour Bread

Use same ingredients as for Entire Wheat Bread, with exception of flour. For flour use three and one-fourth cups entire wheat and two and three-fourths cups white flour. The dough should be slightly kneaded, and if handled quickly will not stick to board. Loaves and biscuits should be shaped with hands instead of pouring into pans, as in Entire Wheat Bread.


CONTENTS · BIBLIOGRAPHIC RECORD
  German Caraway Bread Graham Bread  
 
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