This old farm magazine Cracked Wheat Bread Recipe is a hardy homemade bread made from harvested homestead wheat.
This old farm magazine Cracked Wheat Bread Recipe uses harvested wheat from the homestead and is a perfect side dish with any meal.
Reprinted from The Country Gentleman, copyright 1915, The Curtis Publishing Company.
Boil a cupful of cracked wheat in a pint and a half of water for an hour; then cool and add half a cupful of molasses, two teaspoonfuls of salt, a yeast cake dissolved in half a cupful of tepid water, two tablespoonfuls of melted butter, and sufficient flour to make a stiff dough. Knead well and let rise. Knead a very little, divide into two buttered bread pans, let rise again and bake for forty minutes in a moderate oven.
Another method is to mix a cupful of cold boiled cracked wheat with a cupful of cornmeal, two teaspoonfuls of baking powder, a teaspoonful of salt, a tablespoonful of butter, the beaten yolks of two eggs, a cupful and a half of milk and the whites of the eggs beaten stiff. Turn into a buttered baking dish and bake in moderate oven for an hour. Serve from the dish.
Read more about farming advice: The Old Time Farm Magazine: Pastured Poultry, Jersey Cows and Starting a Quince Orchard.
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