Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1891-01-04
BREAD MADE FROM WHOLE WHEAT
1t is Sweet and Nutritious for Children
and Brain-Morkers.

and Bra1n-Workers.
Bread made from whole wheat has be-
come SO popular that it is now to be 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 -four
nor wheat meal, but from fine -four con-
tanning the whole kernel of wheat with the
exception of the coarse. woody fiber that
covers it. The light-brown loaf made from
it is delicious, sweet and nutty as we'll as
very nutritious for children, BRAIN workers
and invalids, and all other sorts and condi-
tons of men. The best brand of the flour
is 10 be had directly from the mills, that
manufacture it in barrels, half barrels and
smaller measure, and is also kept by gro
GERS.
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 half cake of
compressed yeast in little of it, then put
the yeast, the remainder of the water and
the milk and a half.cup of granulated
sugar into the mixing bowl. Have ready
sifted three and a 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 warm place to raise. The
length of time, if the temperature is about
20 degrees. will probably be seven hours,
possibly little longer or shorter time.
When light, add one-half teaspoonful OF
salt, the rest of the -four and give thor
ough knea6ing. Divide 1t in three loaves,
raise the second time, and bake ID hot
oven. The same method is 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 -four alb
serbs more moisture in baking. If loaf
that is light and spongy is desired, the
dough must be soft and not be stiff.
Those do not care to use milk in mixing
the bread can make an equally good loaf
after the second recipe. Measure and sift
two heaping quarts of the -four, and out of
it take one cupful for kneading the bread.
Dissolve half cake of compressed yeast
in very little warm water, then put the
remainder of pint and half of water,
the yeast and tablespoonful of soft butter
into the mixing bowl. Stir in the -four
and beat until your dough is light and
evenly mixed, then knead on a board for
twenty or twenty-five minutes, using the
-four set aside. After a thorough kneading
put the dough in the bowl again, and set it
where it will rise at warm and even tenn
perature. When light make the dough in
three .loayes, or two loaves and a pair of
rolls, put in buttered tins, and let them
rise until twice their natural size. The
bread will need baking for about one hour.
Gems without baking powder or short.
ening are made from the whole wheat
Beat one egg, one and one-quarter pints of
milk and teaspoonful of salt Stir in ID
quart of the sifted -four. Beat till you have
batter that is very light and smooth and
bake in hot gem pans. To make gems of
the wheat and use shortening and baking
powder, sift one quart Of the -four and mix
with it tablespoonful of sugar. a teaspoon
full of salt and three teaspoonfuls of baking
powder. Beat an egg until light. Add to
IT tablespoonful of melted butter or other
shortening and one pint of sweet milk.
When well mixed pour over the dry mix
ture and give thorough rapid beating.
Butter and heat the gem pans and when
hot pour in the batter and bake twenty
Misunderstanding Post.