Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Entire Wheat Bread
  Milk and Water Bread German Caraway Bread  

Entire Wheat Bread

2 cups scalded milk
2 teaspoons salt
1/4 cup sugar or
1 yeast cake dissolved in
1/3 cup molasses
1/4 cup lukewarm water
42/3 cups coarse entire wheat flour

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.

  Milk and Water Bread German Caraway Bread  

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