Dublin Core

Title

50% Stone-Ground Whole Wheat Bread

Subject

active dry yeast

lukewarm water

sugar

salt

shortening

milk

boiling water

Stone Buhr white flour

whole wheat flour

Description

Card 1 Front:

50% Stone-ground Whole Wheat Bread (Stone-buhr)
recipe
1 pkg. active dry yeast 1 c. boiling water
1/4 c. lukewarm water 2 1/2c. unsifted Stone Buhr white flour
1/4 c. sugar 3C. unsifted whole wheat flour
2 tsp. salt
2 tbispn shortening
1 c. milk

Dissolve yeast in lukewarm water. In another bowl, mix sugar
salt, shortening, milk & boiling water. When milk mixture is
lukewarm, add yeast & 2 1/2c. white flour. Slowly start adding whole
wheat flour. When dough is stiff enough to handle, turn onto a
floured board & knead until dough is smooth & elastic. Place in
an oiled bowl, cover and let rise until double in bulk. Knead
and let rise again. Shape into 2 loaves; put into greased 9 x 5 loaf
pans & let rise again until doubled. Bake @ 400° for 45 minutes
or until golden brown & the loaf sounds hollow when tapped w/ the
fingers. Remove from pans & cool on wire racks. Makes 2 loaves.

Card 1 Back: blank

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# 50% Stone-Ground Whole Wheat Bread

*Stone-Buhr recipe*

*Makes 2 loaves*

## Ingredients

- 1 pkg. active dry yeast
- 1/4 cup lukewarm water
- 1/4 cup sugar
- 2 tsp. salt
- 2 Tbsp shortening
- 1 cup milk
- 1 cup boiling water
- 2 1/2 cups unsifted Stone Buhr white flour
- 3 cups unsifted whole wheat flour

## Instructions

1. Dissolve yeast in lukewarm water.
2. In another bowl, mix sugar, salt, shortening, milk, and boiling water.
3. When milk mixture is lukewarm, add yeast and 2 1/2 cups white flour.
4. Slowly start adding whole wheat flour.
5. When dough is stiff enough to handle, turn onto a floured board and knead until dough is smooth and elastic.
6. Place in an oiled bowl, cover, and let rise until double in bulk.
7. Knead and let rise again.
8. Shape into 2 loaves; put into greased 9 x 5 loaf pans and let rise again until doubled.
9. Bake at 400°F for 45 minutes or until golden brown and the loaf sounds hollow when tapped with the fingers.
10. Remove from pans and cool on wire racks.

Creator

Barb Washburn

Source

RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0009-20260629-0069

Coverage

Washington, US Wisconsin, US