Whole-Wheat Bread--Quick Process

Whole-Wheat Bread--Quick Process

Ingredients:
3 Tb. fat
1/4 c. brown sugar
1 Tb. salt
1 cake compressed yeast
3 c. lukewarm liquid
8 c. whole-wheat flour
1 c. white flour for kneading

Directions:
Place the fat, the sugar, and the salt in the mixing bowl and add the
yeast cake dissolved in a little of the liquid. Add the remainder of the
liquid, and then stir in half or all of the flour, according to whether
the sponge or the straight-dough method is preferred. Then proceed
according to the directions previously given for making bread by the
quick process.
The long process may also be followed in making whole-wheat bread, and
if it is, only one-half the quantity of yeast should be used.
75. Graham Bread.--To lend variety to the family diet, frequent use
should be made of graham bread, which contains even more bulk and
mineral salts than whole-wheat bread. In bread of this kind, both graham
and white flour are used. Since graham flour is very heavy, it prevents
the bread from rising quickly, so the bread is started with white flour.
The accompanying recipe contains quantities for the short process,
although it may be adapted to the long process by merely using one-half
the amount of yeast.
GRAHAM BREAD
(Sufficient for Two Loaves)