ENTIRE-WHEAT BREAD
One cake Fleischmann’s yeast, one cup lukewarm water, one cup lukewarm milk, three pints entire-wheat flour, two teaspoonfuls sugar, one teaspoonful salt. Put milk, salt, and sugar into bowl; add to it water in which the yeast has previously been dissolved. Then add the flour gradually, reserving a little for use in kneading. This dough should be kneaded thoroughly, but must be kept soft. After kneading set in a warm place to rise for from two to two and one-half hours. When light, turn out on a floured kneading-board, divide into two equal parts and knead again thoroughly. Place in well-greased pans and set to rise for from three-quarters of an hour to an hour. When well risen bake for one hour in a slower oven than is required for white bread. After bread is baked, remove from pans, and cool by contact with the air on all sides. One tablespoonful of butter may be added with the sugar, if desired. If set over night, use one-half cake of yeast. In summer, use the liquid cold; in winter, tepid. The entire process takes four hours.
Note.—Entire-wheat bread may be made by following any good bread recipe and substituting whole-wheat flour for the ordinary wheat flour.
Mrs. Shipley