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Whole Wheat Bread
Card 1 Front:
Whole Wheat Bread
4 to 4½ cups whole-
wheat flour
1 TBS active dry yeast
1½ cups warm water
1 TBS honey
1 TBS safflower oil
1 tsp sea salt
In a large mixing bowl, dissolve yeast in ¼
cup of the warm water, then add remain-
der. Dissolve honey in this mixture and
let sit for a few minutes; then add 2 cups
of the flour and beat with a wooden spoon
until smooth. Cover and set in a warm
place to rise for about 1 hour until light
and foamy. Mix salt and oil into batter.
(over)
20
Card 1 Back:
Add flour a little at a time and mix until stiff and easy to handle.
Place dough on a lightly floured board and begin kneading. Knead
for 20 minutes or so, adding more flour a little at a time until
smooth, elastic, and not sticky. The exact quantity of flour will
vary slightly each time; this, as well as the proper consistency of the
kneaded dough will be learned with experience. When kneading is
complete, dough should be springy enough to almost resume shape
when pressed in lightly with finger. Shape into loaf, and place in a
lightly oiled standard size bread pan (about 9 x 5 x 3 inches). Cover
and set in a warm place to rise until doubled in bulk, about 1 hour.
Preheat oven to 350° and bake for about 1 hour until crust is a deep
golden brown. Remove from pan at once and cool before slicing.
natural recipes boston, mass © 1974
94 bourne st. 02130 (617)522-0299
---
# Whole Wheat Bread
*Recipe by Natural Recipes - 1974*
## Ingredients
- 4 to 4 1/2 cups whole-wheat flour
- 1 Tbsp active dry yeast
- 1 1/2 cups warm water
- 1 Tbsp honey
- 1 Tbsp safflower oil
- 1 tsp sea salt
## Instructions
1. In a large mixing bowl, dissolve yeast in 1/4 cup of the warm water, then add remainder.
2. Dissolve honey in this mixture and let sit for a few minutes.
3. Add 2 cups of the flour and beat with a wooden spoon until smooth.
4. Cover and set in a warm place to rise for about 1 hour until light and foamy.
5. Mix salt and oil into batter.
6. Add flour a little at a time and mix until stiff and easy to handle.
7. Place dough on a lightly floured board and begin kneading. Knead for 20 minutes or so, adding more flour a little at a time until smooth, elastic, and not sticky. The exact quantity of flour will vary slightly each time; this, as well as the proper consistency of the kneaded dough will be learned with experience.
8. When kneading is complete, dough should be springy enough to almost resume shape when pressed in lightly with finger.
9. Shape into loaf and place in a lightly oiled standard size bread pan (about 9 x 5 x 3 inches).
10. Cover and set in a warm place to rise until doubled in bulk, about 1 hour.
11. Preheat oven to 350°F and bake for about 1 hour until crust is a deep golden brown.
12. Remove from pan at once and cool before slicing. -
Sesame-Soy Milk
¼ cup tahini
½ cup soy flour
6 cups water
½ tsp sea salt
Mix tahini and soy flour until well
blended. Add water, just one or two
spoonfuls at a time at first, mixing care-
fully and thoroughly to insure smooth-
ness. (For convenience this may be done in a blender.) Bring
to a simmer on low heat, placing an asbestos pad under the
pot if one is available. Simmer gently for 40 minutes, stirring
often (especially at the beginning) to prevent lumping. Add
salt and simmer for 5 minutes more. Makes about 6 cups.
(over)
Back:
Sesame soy milk may be used in place of dairy milk or plain soy
milk in nearly any recipe, or it may be used as a beverage, on
cereal, etc. It will keep for several days if refrigerated — separation
is natural and requires only that the milk be shaken well before use.
By varying the proportions of tahini, soy flour and water you can
make richer or thinner milks; with the addition of a bit of honey,
soy sauce or miso, these ingredients can form the basis for sweeter
beverages or for gravies.
natural recipes boston, mass © 1973
44 robinwood ave. 02130 (617) 522-0299
---
# Sesame-Soy Milk
*Natural Recipes, Boston, Mass., 1973*
## Ingredients
- 1/4 cup tahini
- 1/2 cup soy flour
- 6 cups water
- 1/2 tsp sea salt
## Instructions
1. Mix tahini and soy flour until well blended.
2. Add water, just one or two spoonfuls at a time at first, mixing carefully and thoroughly to ensure smoothness. (For convenience this may be done in a blender.)
3. Bring to a simmer on low heat, placing an asbestos pad under the pot if one is available.
4. Simmer gently for 40 minutes, stirring often (especially at the beginning) to prevent lumping.
5. Add salt and simmer for 5 minutes more.
6. Makes about 6 cups.
## Notes
Sesame soy milk may be used in place of dairy milk or plain soy milk in nearly any recipe, or it may be used as a beverage, on cereal, etc. It will keep for several days if refrigerated — separation is natural and requires only that the milk be shaken well before use.
By varying the proportions of tahini, soy flour and water you can make richer or thinner milks; with the addition of a bit of honey, soy sauce or miso, these ingredients can form the basis for sweeter beverages or for gravies.