Nineteenth Century Bread Recipe

Scald a pint of milk, add a pint of water, a teaspoonful of salt, and

when lukewarm, one compressed yeast cake moistened in a little warm

water. Add sufficient whole wheat flour to make a batter, beat

thoroughly, cover and stand aside two and a half hours; then stir,

adding more whole wheat flour until you have a dough. Knead quickly,

separate into loaves, put each in a square greased pan, cover and stand

in a warm place about one hour, until very light. Slash the top with a

sharp knife, brush with water and bake in a moderate oven three-quarters

of an hour.

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