This bread is made in about three hours. It is the most simple receipt possible, and gives excellent results. Some judgment must be used about the quantity of flour, as it takes a little more or less according to its dryness.
WHOLE WHEAT BREAD
2½ quarts of whole wheat flour,
1 teaspoonful of salt,
½ cupful of molasses or of sugar,
½ cake of compressed yeast,
About 1 quart of water.
Add the salt to the water. Mix the molasses with part of the water and with the yeast, which has been dissolved in a little water. Stir the liquid into the flour, and add enough more water to make a thick batter. Beat it for some time, or until it is well mixed and the batter is smooth. Let it rise overnight. Early in the morning stir it down, and turn it into the pans. Let it rise in the pans to double in size, and bake for one hour. The above quantities will make two loaves.
NO. 186. BREAD-PAN WITH CLOSE-FITTING COVER.
The cover excludes the air from the dough, so no crust forms while it is rising.