2 Cups Scaled Milk
1/3 Cup Sugar or 1/3 Cup Molasses
1 Teaspoon Salt
1/2 Yeast Cake Dissolved in 1/4 Cup Lukewarm Water
4 1/3 Cups Entire Wheat Flour
Add sweetening and salt to milk, cool, and when like-warm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans.
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