Whole Wheat or Graham Bread
6 cps milk
4 tbsp sugar
3 tsp salt
6 cps whole wheat or Graham flour
1 cake dry compressed yeast or
1 cake dry yeast
2 tbsp melted shortening
1 - Heat milk until lukewarm; add yeast.
2 - If compressed yeast is used allow to stand 5 minutes, if dry yeast is used
allow to stand 30 minutes.
3 - Add sugar, salt, and shortening.
4 - Add unsifted whole wheat flour, a little at a time, beating thoroughly after each addition.
5 - Add sufficient white flour to make dough just stiff enough to knead.
6 - Turn into lightly floured board and knead until smooth and elastic.
7 - Cover with a damp cloth, set in a warm place, and allow to rise until double in size.
8 - (Uf dry yeast is used allow dough to rise overnight in a warm place.)
9 - Work down and form into 3 loaves.
10 - Place in well oiled bread pans.
11 - Cover and let rise until double in bulk.
12 - Bake in hot oven (425 degrees F.) about 45 minutes.
3 small loaves