Bread Made of Whole Wheat Flour
Ingredients
Directions
Make the dough
Dissolve a yeast cake in two tablespoonfuls of tepid water.
Put a pint of milk into a bowl.
Add a pint of boiling water to the milk, and let it stand until lukewarm.
Add the dissolved yeast, a teaspoonful of salt, and enough whole wheat flour to make a thick batter.
Beat this batter with a spoon for fifteen minutes.
Add enough more flour to make a dough.
Turn the dough onto the board and knead it a few minutes.
Return the dough to the pan, and let it rise for three hours, or until light.
Shape and bake
Mold the dough into small loaves.
Let the loaves rise again.
Bake in a moderate oven for thirty to forty-five minutes.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
Explore the science
What each ingredient does
- Yeast cake (in the method)
- Ferments the dough, producing gas that makes it rise and turn light.
- Whole wheat flour (in the method)
- Forms the batter and then the dough, providing the structure that holds the risen gas.
- Milk
- Adds richness and softness to the crumb and helps the dough brown.
The step that matters
Beat the batter for fifteen minutes. Beating develops gluten in the whole wheat flour, giving the dough strength to trap the gas from the yeast so it rises well.
“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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