This is from the Red Plastic Recipe Box collection that I picked up at an estate sale a couple of years ago.
Whole Wheat Bread
- 1 yeast cake
- 1 cup lukewarm water
- 1 teaspoon sugar
- 3 cups milk scalded
- 4 teaspoons salt
- 1/2 cup sugar or molasses
- 4 cups whole wheat flour
- 7 3/4 cup all-purpose flour sifted
- 1/4 cup shortening melted
Soften yeast in the lukewarm water with the sugar.
Scald the milk and add the sale and the sugar. Cool to lukewarm. Combine the yeast with the lukewarm liquid, and stir in half the whole wheat flour and half the all-purpose flour.
Add the cooled melted shortening and stir in; then add the remainig whole wheat flour and all-purpose flour.
Turn out onto a board lightly sprinkled with whole wheat flour and knead until smooth and elastic, keeping the dough just as soft as possible - somewhat softer than for white bread.
Let rise until doubled in bulk in a warm place (about 85F) and shape into loaves at once. Set these to rise again until nearly doubled, and bake 50-60 minutes.
Card A-14 (this is the flip side of Potato Refrigerator Rolls.)
Taste-Tested recipes from the Edison Electric Kitchen