Entire Wheat Bread


  • 2 cups scalded milk.
  • ¼ cup sugar or
  • cup molasses.
  • 1 teaspoon salt.
  • ¼ yeast cake dissolved in
  • ¼ cup lukewarm water.
  • 4⅓ cups entire wheat flour.


Add sweetening and salt to milk, cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans.