After the
dough has been allowed to rise the required number of times and has been
kneaded properly for the method selected, place it in greased pans, let
it rise sufficiently, and proceed with the baking.
74. 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.
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