Entire-wheat Bread.
3 gills of water.
3 pints of entire wheat flour.
1/2 teaspoonful of salt.
1 level tablespoonful of sugar.
1/2 tablespoonful of butter or lard.
1/4 cake of compressed yeast, or 1/4 cupful of liquid yeast.
Sift the flour into the mixing bowl, but take out a gill to use in kneading. Dissolve the yeast in the water. Mix the salt, sugar, and butter with the flour, and stir in the yeast and water. Beat well; then knead for twenty minutes or half an hour. Cover, and set to rise. Finish the same as water bread.
This bread must be mixed as soft as possible and should be baked thoroughly. Bake a loaf of medium size one hour and a quarter.