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Bread

Whole Wheat Bread

A yeast‑leavened whole wheat bread made by mixing milk, water, sugar, yeast, Crisco, flour, and salt, then rising and baking.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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Whole Wheat Bread

Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Whole Wheat Bread

2 loaves

Ingredients

Directions

Make the sponge

  1. Add 2 pints milk and 1 tablespoon sugar.

  2. Add 2 pints water and 1 cake yeast.

  3. Dissolve the yeast in water.

  4. Add 1 tablespoon Crisco and flour.

  5. Add 1 teaspoon salt.

  6. Combine all ingredients and add enough flour to form a batter that will fall from a spoon.

Make and shape the dough

  1. Beat thoroughly, let rise about 1 hour, then add enough flour to make dough quite soft.

  2. Let rise 1 hour; form into loaves.

  3. Do not knead.

Bake

  1. Let rise again until light.

  2. Bake for 1 hour in a moderate oven.

Nutrition, whole recipe (rough)

504Calories
13 gProtein
1 gFat
108 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Ferments the batter so the dough rises and becomes light.
Flour (in the method)
Forms the structure of the batter and dough that holds the loaves together.
Milk (in the method)
Adds richness and softness to the dough crumb.
Sugar
Feeds the yeast and helps the crust brown.
Crisco
Adds fat that tenderizes the crumb.

The step that matters

Beat thoroughly, then let rise before adding the final flour. Beating develops the gluten and the first rise lets yeast build gas and flavour in the batter. Adding the rest of the flour only after this keeps the dough soft, since too much flour at once makes it stiff and dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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