100% WHOLE WHEAT BREAD

PART I:

1T. yeast

1 T. brown sugar

% C. very warm (not hot) water
PART II:

2 C. very warm water

Jill Gingrich

PART II: (Cont.)

2 T. melted bacon fat
(lard or butter)

5 T. molasses (or honey)

PART SII:

6 C. whole wheat flour

1 T. salt ¥2 C. powdered milk
Preheat oven 350°.

Combine yeast and %4 cup water mixture slowly, and let soak for about 10 minutes.
Beat in Il. Then flour and combined powdered milk. Bake in loaf pans for 45
minutes at 350°. Makes 2 loaves.

HEALTH BREAD Myrtle Brown

2T. yeast in ¥2 C. warm water 5 C. boiling water

¥3 C. molasses 1 C.:corn meal

2 T. sugar 2 C. whole wheat flour

1 T. salt white flour

Y2 C. flax seed ¥3 C. margarine or cooking oil
Y2 C. soya flakes

Preheat oven 350°.

In large wooden or mixing bowl put corn meal and flax seed, with large spoon mix
in boiling water and margarine or oil, let cool to lukewarm. Add all other
ingredients and enough white flour to make stiff firm dough, put oil on sides and
top of dough, about 1 teaspoon, cover and set in warm place to rise double in bulk.
Punch down and repeat, then put in loaves in 5 small well greased loaf pans to
double again. Bake about 55 minutes at 350°F.

Any of these amounts may be increased to yield a larger amount of bread. When
baking with yeast, not hot, or cold, but warm is the secret.