Entire Wheat Bread

Entire wheat flour, the equivalent of today’s stone-ground whole wheat flour, was milled from the “entire” grain and so contained the protein-rich germ removed from all-purpose flour. As an invalid, Fannie had been more than casually interested in nutrition, and as a teacher she stressed the importance of protein “in the dietary,” though she never mentioned vitamins, as they were not discovered until the twentieth century. Gem pans are miniature loaf pans.