Bread made out of whole-wheat flour has a distinctive flavour that is very agreeable to most persons. This kind of Bread is not used so extensively as that made of white flour, but since it contains more mineral salts and bulk, it should have a place in the diet of every family. When made according to the following recipe, whole-wheat Bread will be found to be a very desirable substitute for Bread made of the finer flours.
WHOLE-WHEAT Bread–QUICK PROCESS
(Sufficient for Two Small Loaves)
- 3 Tb. fat
- 1/4 c. brown sugar
- 1 Tb. salt
- 1 cake compressed yeast
- 3 c. lukewarm liquid
- 8 c. whole-wheat flour
- 1 c. white flour for kneading
Place the fat, the sugar, and the salt in the mixing bowl and add the yeast cake dissolved in a little of the liquid. Add the remainder of the liquid, and then stir in half or all of the flour, according to whether the sponge or the straight-dough method is preferred. Then proceed according to the directions previously given for making Bread by the quick process.
The long process may also be followed in making whole-wheat Bread, and if it is, only one-half the quantity of yeast should be used.
Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)