CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

WHOLE WHEAT BREAD (Mrs. Jane Paterson)

2 tosp. butter 2 cups milk (scalded)
1 tbsp. honey l tsp. salt
lL, cups whole wheat 1 yeast cake

flour dissolved in water

Pour scalded milk over honey, butter and salt. When
lukewe.rm, add yeast cake and some of the flour. Let
rise until full of bubbles, then mix to a soft dough
with remainder of flour. Let rise until double in
bulk, mix down, let rise again. Put in pans and bake
one hour at 350°. Do not add any more flour, this
dough is soft.

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