Whole Wheat Bread

Name: Whole Wheat Bread
Cuisine: United States
Ingredients: 1 egg beaten with ½ tsp salt (for glaze – optional); 1 egg beaten with ½ tsp salt (for glaze – optional); 9 × 5 × 4 inch/23 × 13 × 10 cm loaf pan/tin, or 8 individual loaf pans; 9 × 5 × 4 inch/23 × 13 × 10 cm loaf pan/tin, or 8 individual loaf pans; ½ oz/15 g compressed yeast, or ¼ oz/7 g dry yeast.; 1¾ oz/¼ cup/50 g sugar, or 2½ fl oz/⅓ cup/75 ml molasses; 2 tsp salt; 1½ lb/6 cups/750 g stone ground whole wheat flour, more if needed; 1 egg beaten with ½ tsp salt (for glaze – optional); ½ oz/15 g compressed yeast, or ¼ oz/7 g dry yeast.; 2 fl oz/¼ cup/60 ml lukewarm water; 16 fl oz/2 cups/500 ml milk; 1¾ oz/¼ cup/50 g sugar, or 2½ fl oz/⅓ cup/75 ml molasses

Preparation info

Makes
1
large loaf

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

Ingredients

½ oz/15 g compressed yeast, or ¼ oz/7

Americas
United States
Dinner
Side dish
Vegetarian

Method

Crumble or sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Scald the milk, let cool to tepid and stir in the sugar or molasses with the salt. Put the flour into a bowl, make a well in the center and add the yeast and milk mixtures. Stir with your hand and gradually draw in all the flour, adding more flour if necessary to make a soft