Title: Whole Wheat or Graham Bread
Categories: Bread
Yield: 6 Servings
| 6 | c | Milk |
| 4 | tb | Sugar |
| 3 | ts | Salt |
| 6 | c | Whole wheat or graham flour |
| 1 | | Cake compressed yeast |
| | | OR 1 cake dry yeast |
| 2 | tb | Melted shortening |
| | | White flour |
Heat milk until lukewarm; add yeast. IF compressed yeast is used allow to
stand 5 minutes; if dry yeast is used allow to stand 30 minutes. Add sugar,
salt, and shortening. Add unsifted whole wheat flour, a little at a time,
beating thoroughly after each addition. Add sufficient sifted white flour
to make dough just stiff enough to knead. Turn onto lightly floured board
and knead until smooth and elastic. Cover with a damp cloth, set in a warm
place, and allow dough to rise until double in bulk. (If dry yeast is used
allow dough to rise overnight in a warm place.) Work down and form into 3
loaves. Place in well-oiled bread pans. Cover and let rise until double in
bulk. Bake in hot oven (425ø F) about 45 minutes. 3 small loaves. Mrs.
Ralph Chapman, Stonington, IL.