WHOLE WHEAT BREAD.
Make a sponge of one half cupful lukewarm water, one half yeast cake dissolved in one fourth cupful lukewarm water, and one cupful of white flour; cover; and set in warm place,—about 90 degrees F.—until light and foamy; add one half cupful scalded milk, cooled to lukewarm, one half teaspoonful of salt and whole wheat flour to make a stiff dough; knead thoroughly, put into warm place, let rise until it doubles in bulk; mould into a loaf, put into a warm buttered pan, and keep closely covered in warm place until it rises sufficiently to double in size; put into a hot oven; at the end of fifteen minutes lower the temperature of oven and bake at least forty-five minutes longer. This makes one loaf.