Recipes > Breads > Nineteenth Century Bread

Nineteenth Century Bread


  • 1 pint of milk
  • 1 teaspoonful of salt
  • 1 compressed yeast cake
  • whole wheat flour


Scald the milk, add a pint of water, the salt, and when lukewarm, the yeast cake moistened in a little warm water. Add sufficient whole wheat flour to make a batter, beat thoroughly, cover and stand aside two and a half hours; then stir, adding more whole wheat flour until you have a dough. Knead quickly, separate into loaves, put each in a square greased pan, cover and stand in a warm place about one hour, until very light. Slash the top with a sharp knife, brush with water and bake in a moderate oven three-quarters of an hour.


Print recipe/article only


Sandwiches (1912).

comments powered by Disqus