Entire Wheat Bread
A dish — scalded milk and sugar or ⅓ cup molasses carry it.
contains glutencontains dairy
Ingredients
US
Metric
- 2 cups scalded milk
- ¼ cup sugar or ⅓ cup molasses
- 1 teaspoon salt
- 1 yeast cake dissolved in
- ¼ cup lukewarm water
- 4⅔ cups coarse entire wheat flour
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans.
Nutrition (estimated, per serving)
| Calories | 439 |
|---|---|
| Protein | 12.8 g |
| Fat | 3.6 g |
| Carbs | 86.9 g |
| Fiber | 2.9 g |
| Sodium | 431 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States