Whole Wheat Bread

Bread made out of whole-wheat flour has a distinctive flavour that is very agreeable to most persons. This kind of bread is not used so extensively as that made of white flour, but since it contains more mineral salts and bulk, it should have a place in the diet of every family. When made according to the following recipe, whole-wheat bread will be found to be a very desirable substitute for bread made of the finer flours.

WHOLE-WHEAT BREAD--QUICK PROCESS (Sufficient for Two Small Loaves)

3 Tb. fat
1/4 c. brown sugar
1 Tb. salt
1 cake compressed yeast
3 c. lukewarm liquid
8 c. whole-wheat flour
1 c. white flour for kneading

Place the fat, the sugar, and the salt in the mixing bowl and add the yeast cake dissolved in a little of the liquid. Add the remainder of the liquid, and then stir in half or all of the flour, according to whether the sponge or the straight-dough method is preferred. Then proceed according to the directions previously given for making bread by the quick process.

The long process may also be followed in making whole-wheat bread, and if it is, only one-half the quantity of yeast should be used.

WHOLE-WHEAT FRUIT BREAD (Sufficient for Three Small Loaves)

1 yeast cake
2 c. lukewarm liquid
2 Tb. fat
1/4 c. brown sugar stoned, chopped dates
2 tsp. salt
6 c. whole-wheat flour
1-1/2 c. seeded raisins or stoned, chopped dates
1 c. white flour for kneading

Dissolve the yeast cake in a little of the lukewarm liquid and add it to the fat, sugar, and salt that have been put into the mixing bowl. Pour in the remainder of the liquid and add half or all of the flour, depending on the bread-making method that is followed. Stir in the fruit before all the flour is added and just before the dough is shaped into loaves. After it has risen sufficiently in the greased pans, proceed with the baking.