A representation of how this dish might look when finished.

Entire Wheat Bread

Name: Entire Wheat Bread
Yield: 2 servings
Ingredients: 1½ cups boiling water; 2 tablespoons Crisco; 1½ cups milk; 2 teaspoons salt; 2 tablespoons sugar; 1 yeast cake; ¾ cup tepid water; 3½ cups whole wheat flour

From A calendar of dinners, with 615 recipes, 1922.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

2 servings

1½ cups boiling water
2 tablespoons Crisco
1½ cups milk
2 teaspoons salt
2 tablespoons sugar
1 yeast cake
¾ cup tepid water
3½ cups whole wheat flour

Method

Mix the boiling water, milk, sugar, salt, and shortening together.
Add the yeast cake dissolved in tepid water along with 3.5 cups of whole wheat flour.
Mix and let stand until light.
Add more whole wheat flour until a soft dough is formed, then knead and divide into two loaves.
Place in greased pans and let stand until doubled in bulk.
Brush over with milk and bake in a moderate oven at 350 degrees Fahrenheit for 1.5 hours.

Original recipe, verbatim

Entire Wheat Bread

yi cupfuls boiling water 2 tablespoonfuls sugar

2 tablespoonfuls Crisco 1 yeast cake

yi cupfuls milk • % cupful tepid water

2 teaspoonfuls salt Whole wheat flour

Mix boiling water, milk, sugar, salt, and Crisco together. Add yeast
cake dissolved in tepid water, with 3}4 cupfuls whole wheat flour.
Mix and let stand until light. Add more flour until soft dough is formed,
then knead and divide into two loaves. Place in Criscoed tins and let
stand until the dough doubles its bulk. Brush over with milk and bake in
moderate oven one and a half hours.

Sufficient for two small loaves.

Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.