Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegannut-free
Entire Wheat Bread
From Scientific cooking with scientific methods, 1911
Serves 2
Can be made in a thick drop batter or kneaded into loaves.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 cups scalded milk
- 1 teaspoon salt
- 0.5 cup molasses
- 1 yeast cake
- 2 cups white flour
- 0.5 cup lukewarm water
- Balance of flour entire wheat
Method
Dissolve yeast in lukewarm water.
Combine ingredients to make a thick drop batter or enough flour to knead and shape into loaves.
Raise until doubled, shape into loaves, and bake in a hot oven.
Nutrition per serving
740Calories
17 gProtein
163 gCarbs
3 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 9. The excerpt below is the record exactly as published.
)>^ cup lukewarm water. We scald the milk to kill the lactic germ. Add flour to make a dough that you can handle when turned onto a well-floured board, using care not to add too much, flour. Prepare, raise and bake same as the water bread,, as the process of the kneading, raising and baking is the same in all breads made from yeast. Entire Wheat Bread. 2 cups scalded milk. 1 teaspoon salt. % cup molasses. 1 yeast cake. 2 cups white flour. 34 cup lukewarm water Balance of flour entire wheat
Cook this with the app: pantry check, scaling, and the assistant.