Entire Wheat Bread

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups scalded milk.
  • Ā¼ cup sugar or
  • ā…“ cup molasses.
  • 1 teaspoon salt.
  • Ā¼ yeast cake dissolved in
  • Ā¼ cup lukewarm water.
  • 4ā…“ 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.