Recipes

Whole Wheat Bread (100 Per Cent)

Recipe No. 19 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Breads

Serves Approximately 20 1-pound loaves.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 19 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Milk, evaporated — 1 — 14½-ounce can
  • Water (for milk) — 1 gallon (4 No. 56 dippers)
  • Yeast — 6 ounces
  • Salt — 5 ounces (10 mess kit spoons)

Sugar, granulated — 1 pound (½ No. 56 dipper)

  • Flour, whole wheat* — 15 pounds (15 No. 56 dippers)
  • Shortening, softened — 1 pound (½ No. 56 dipper)

Directions

Key ingredients

Evaporated Milk

  1. Mix milk and water. Scald; cool to 80° F.
  2. Soften yeast in milk; add salt and sugar.
  3. Add flour and shortening; mix about 10 minutes to make a smooth and elastic dough.
  4. Place dough in a warm place (80° F.); allow to rise 2 hours. Punch dough; allow to rise 20 minutes more.
  5. Cut dough into 1½-pound pieces; mould evenly into loaves and place in greased 1-pound pans.
  6. Allow to rise until double in volume.
  7. Bake in hot oven (425° to 450° F.) approximately 30 to 40 minutes.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Milk, evaporated — ½ can (14½ oz) Water (for milk) — 1¼ cups Yeast — ½ oz Salt — ⅓ oz Sugar, granulated — 1¼ oz Flour, whole wheat — 1 lb 3¼ oz Shortening, softened — 1¼ oz

The amount of water will vary according to the type of flour used. This recipe may be made by using ⅓ whole wheat flour and ⅔ sifted white flour.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 19, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.