Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1890-10-17

Bread made from whole wheat has be
come so popular that it is now to he had
from the baker in many cities and towns.
1t is not made from graham, as many seem
to suppose, nor is it made from gluten flour
nor wheat meal, but from fine flour con
tanning the whole kernel of wheat with the
exception of the coarse woody fibre that
covers it. The light brown loaf made from
it is delicious, sweet aud nutty, as well as
nutritious for children brain workers and
invalids and all other sorts and conditions
of men. The best brand of the -four is to
he had directly from the mills, that manu-
iacture it in barrels, half barrelss,nd small
err measure aud is also kept by grocers
An excellent whole wheat bread is made
in the following way; Scald and cool one
| pint of milk, measure one pint of water that
| is blood warm, dissolve a half cake Of com.
pressed yeast in IA little of it, then put the
| yeast, the remainder Of the water and the
milk, and halfcup Of graduated sugar
into the mixing bowl Have ready sirted
three and one third quarts of flour slightly
warm and stir two thirds of it into the
above mixture until you have stiff sponge
Beat thoroughly and set the sponge in a
warm place 10 raise. The length Of time.
| if the temperature is about 20 will prob
ably be seven hours, possibly little longer
or shorter time When light, add half
teaspoonful of salt the rest of the flour, aud
| give thorough kneadiug. Divide it in
! II.
bake in hot oven. The same method i,
to be used in making this bread as in that
made from new process or other white flour
except that less Of the entire wheat is used
for the same quantity Of water, as this flour
absJrhs more moisture in baking. IL Loaf
that is light and spongy is desired, TIA,
dough must be soft, and not stiff
Those who do not care to use milk in mix
ing the bread can make an equally good
loaf after the second recipe Measure and
sift two heaping quarts of the flour aud out
of it take one rupful for kneading the
bread. Dissolve half "A cake Of compressed
yeast in a very little warm water, then put
the remainder of pint and "a half of wa err
the yeast and tablespoonful Of soft butter
into the mixing bowl Stir in the flour
and beat until your dough is light and even
ly mixed, then knead on IA board for 20 ol
p minutes, using the flour set aside AT
ter thorough kueading, put the dough il
the bowl again. and set it where it will rs,
at a warm and even temperature Whel
light make the dough in three loaves or tvs,
loaves aud pair of rolls, put in butterec
tins, and let them rise until tWi ice their orig
inal size.
Gems without baking powder or shorten
ing are made from the whole wheat Beat
one egg one and one fourth pints of milk
and teaspoonful Of salt stir in a quart o
the sifted flour; heat till you have "A hatteI
that is very light and smooth, aud bake il
hot gem pans. To make gems of the whea
and use shortening and baking powder, sif
one quart Of the flour and mix with it a
tablespoonful of sugar, teaspoonful OF
salt, and three teaspoonfus Of baking pow
der Beat an egg until light, add to it
tablespoonful of melted butter or otheI
shortening, and one pint Of sweet milk
When well mixed, pour over the dry mkt
ure, and give a thorough rapid beating
Butter and heat the gem pans, and " hel
hot pour in the batter and bake % minutes