Whole Wheat Bread and Nut Loaf Recipes

Here are two recipes for quite different types of bread, both made from scratch with no artificial ingredients. The first is whole wheat bread, and the second is a nut loaf.

Whole Wheat Bread

1 pint milk, or milk and water

2 tablespoons molasses

2 tablespoons shortening

2 teaspoons salt

1 yeast cake

1/4 cup lukewarm water

About 6 cups whole wheat flour

Scald milk and shortening together. Let cool until lukewarm. Add salt and molasses. Dissolve the yeast cake in the lukewarm water, and then add to the milk and shortening mixture.

In a large mixing bowl, combine flour with the first mixture. Stir in well. Knead until smooth and elastic. Cover closely and allow dough to rise until it has doubled in bulk.

Divide the dough into two portions and form the two portions into loaves. Place loaves in greased bread pans. Allow them to rise again until they have doubled again in bulk.

Bake at 350 degrees for 45 to 60 minutes.

Tips

When baking whole wheat bread, the dough should be a little softer than for white bread. The baking time is also a little slower. Also, if using dry yeast, almost twice as much time must be allowed for the rising as compared to using compressed yeast.

Nut Loaf

2 cups ground mixed nuts

2 3/4 cups bread crumbs

1 cup milk

1 cup tomato juice

2 eggs

1 1/2 teaspoons sage

1 tablespoon ground onion

1 3/4 teaspoons salt

1/3 teaspoon pepper

Combine all ingredients in the order listed. Let stand for 30 minutes. Shape into a loaf. Place in a well-greased bread pan. Bake at 375 degrees for 40 minutes.

The Author:

For ideas and tips on homemaking, cooking, crafts, family life, gardening, and family history, visit http://www.oldfashionedhomemaking.com. Or if you prefer a nostalgic stroll back to the turn-of-the-century [http://www.thevintagehome.org] is a growing library of information and illustrations. Learn how our ancestors kept house, cooked, raised children, celebrated holidays and weddings, quilted, decorated, had tea parties, and much more.

Photo Credit: Serge Bertasius Photography

Article Source: http://EzineArticles.com

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