This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 cake yeast
4 tablespoons brown sugar, molasses, or sirup 1 cup (1/2 pt.) lukewarm water 1 cup (1/2 pt.) scalded milk, cooled
2 tablespoons (1 oz.) butter or lard, melted
3 teaspoons salt
1 3/4 cups (7 ozs.) flour
5 cups (1 1/4 lbs.) whole wheat flour
Mix yeast with sugar, add water, milk, butter, salt, and flours gradually. Turn out on to baking board and knead thoroughly. The dough should be a soft one. Allow to rise until double in bulk, turn out and divide into two loaves, place in well-greased bread pans, and allow to rise until light. Brush over with hot milk or water and bake in moderate oven one hour.
Whole wheat flour is of a dark brown color, rather coarse, and should be free from bran; in other words the outside coat of bran is peeled off, and the remaining portion of the grain ground into flour. This flour contains albuminoids and the nutritive mineral matter. While the bran which is peeled off may contain some mineral matter, its greater portion is woody fiber, which is indigestible; consequently it is unfit for food, and should not be taken by persons who have a weak digestion, or whose intestines are easily irritated. This flour contains all the necessary elements for the building of bone and teeth structure. It supplies the alkaline phosphates which contribute to the formation of the required salts in the body.