Breakfast

Whole wheat bread (No. 1)

Whole wheat bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve a cake of yeast in half a cupful of warm water.

BreakfastBrunchVegetarianOvenPublic domainHistoric recipeSource transcription

Est. prep25 min

Est. cook10 min

Est. serves4

Total35 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Whole wheat bread (No. 1)” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 48

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

Dissolve a cake of yeast in half a cupful of warm water.
Pour two cups of boiling water upon two cups of milk, and stir into them a teaspoonful, each, of salt and sugar.
Into this stir a quart of whole wheat flour.
Of course, flour varies in its thickening powers, but there should be enough to make a good batter.
Beat hard for five minutes, then stir in more flour until you have a dough that is as soft as it can be handled.
Knead for ten minutes on a floured board and set to rise for three hours.
Knead again for five minutes;
If the loaves are small they will bake in three-quarters of an hour.

Historical transcription

Source method

1
Dissolve a cake of yeast in half a cupful of warm water. Pour two cups of boiling water upon two cups of milk, and stir into them a teaspoonful, each, of salt and sugar. When they are about blood-warm add the yeast. Into this stir a quart of whole wheat flour. Of course, flour varies in its thickening powers, but there should be enough to make a good batter. Beat hard for five minutes, then stir in more flour until you have a dough that is as soft as it can be handled. Knead for ten minutes on a floured board and set to rise for three hours. Knead again for five minutes; make into loaves and let these rise. When light, bake. If the loaves are small they will bake in three-quarters of an hour.

Nutrition pending

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