When my girls and I were first learning about the Great Depression, one of the things we learned was how important bread was and how it was served with each meal. It is a great filler and offers a bit of substance when helping to stretch a meal. It helped fill a hungry belly when all there was to eat was bread and coffee or tea, and perhaps some milk. My gramma lived through the Depression and wartime and I now understand why she served bread at every meal. And if she ever forgot, grampa made sure to remind her. I always loved her homemade bread! When I make bread, the smell of it baking in the oven often reminds me of her! This simple bread recipe only has a handful of ingredients, just like gramma’s, as bread should.
Bread doesn’t need to be filled with emulsifiers, dough conditioners, preservatives, additives, and other questionable ingredients. Since our bread contains only flour, salt, sugar, yeast and water it will not last as long as store-bought but it tastes so much better — we gobble it up so it never lasts that long anyways! And if you do have stale bread, there’s a plethora of recipes to use it up!!
We are making this delicious bread for 1940s Days using whole wheat flour since white flour was banned during wartime. The government and food administration decided white flour wasted too much of the grain, so to use more of the grain – 85% of it – and keep most of the nutrients, it was turned into whole wheat or wheatmeal flour. Today our whole wheat flour contains 100% of the grain.
Let’s get started!
I’m using the same recipe for today’s bread as the Great Depression Bread recipe I made back when we did the Great Depression Experiment — the only thing I am changing is the flour.
Weigh 1 pound of flour. Add 1 teaspoon sugar, 1-1/2 tablespoons instant yeast and 3/4 tsp salt. Stir.
Add enough water to create a dough. I never measure, I just pour until it’s enough.
When the dough looks like this, it’s time to knead. I just knead in the bowl.
Drizzle with oil. Cover and let rise in a warm place for one hour to one and a half hours.
Here is the dough after it has risen. Looks good. Lightly “punch” the dough down.
Shape into a loaf. Let rise in a warm place for 30 minutes.
Time to bake! Bake at 350F for 20 to 25 minutes or until golden and sounds hollow when tapped.
Let cool a few minutes before removing from pan.
Place on cooling rack and let cool completely before slicing.
Yum! Nothing beats fresh bread!
Bread is the perfect accompaniment to soup, stew or any hearty meal!
Whole Wheat Bread
1 pound whole wheat flour
1 teaspoon sugar
1 tablespoon instant yeast
3/4 tsp salt
enough water to create a dough
Mix flour, sugar, yeast and salt together. Add enough water to create a dough. Knead until tacky but not sticky, adding extra flour if needed. Place in greased bowl. Drizzle with oil. Cover and let rise in a warm place for one hour. Lightly “punch” the dough down. Shape into a loaf. Let rise in a warm place for 30 minutes. Bake at 350F for 20 to 25 minutes or until golden and sounds hollow when tapped. Let cool a few minutes before removing from pan. Place on cooling rack to cool completely.
enjoy from Our City Homestead to yours