Whole Wheat Bread

Title: Whole Wheat Bread
Subject: whole-wheat flour; active dry yeast; warm water; honey; safflower oil; sea salt
Description: 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.
Creator: Barb Washburn
Source: RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)
Date: 1974
Rights: Personal/Family
Format: Printed pamphlet page
Identifier: RCA0009-20260629-0082
Coverage: Washington, US Wisconsin, US; Boston, Mass