Meta Givens 100% Wholewheat Bread

A new week here at our Blue House.. and its a little cooler today... not much but at least its going in the right direction                                                                                                                                                        

Early this morning the door bell rang and it was our young neighbour Aaron, who in his rush to get to work had slammed the front door shut and then realized that is wallet and keys were still inside. His wife was already doing her shift at the hospital so the poor guy was stranded! So I let him use the telephone to call our local locksmith.. who arrived about half an hour later leaving Aaron a bit late for work.. but at least he got there.

I also suggested he got a spare set of keys made.. and leave them with us.. just in case it happens again. Or... he could get a big doggie door.. like I used when I did exactly the same as him.! I know which one is easier!

It was Monday again.. and as well as the laundry  and cleaning.. it was also bread making day. I usually make the National Loaf which we both enjoy... but Ive decided to branch out and try some new bread recipes. So today I gave Meta Givens 100% Wholewheat Bread recipe and it makes two loaves

Verdict... well it is a much softer springier bread than the National Loaf.. and of course a different flavour as it uses brown sugar instead of the honey or treacle.  Even though the instructions seemed to be long.. it was very simple to follow and came together really well.

We liked it.. so I will be making it again

2 cakes compressed yeast or 3 packages fast granular yeast

2/3 cup lukewarm water

1 tablespoon brown sugar

2 cups milk, scalded

1 tablespoon salt

1/2 cup brown sugar

5 cups unsifted whole wheat flour

2 tablespoons butter, melted

Original Recipe

• Soften yeast in lukewarm water with the 1 tablespoon sugar. 
• Scald milk, add salt and the 1/2 cup sugar, and cool to lukewarm. 
• Combine with softened yeast and add half the flour, stirring until thoroughly combined. 
• Then stir in the melted butter, add the remaining flour, and stir until thoroughly mixed. 
• Dough will be very soft and sticky, but do not add more flour, for the softer the dough, the more tender, light and moist the bread will be.
• Cover bowl and set in warm place (about 85° F.) to rise 1 hour. 
• Leaving dough in bowl, knead it for 5 minutes, until smooth and somewhat stiffened
• Do not use additional flour.
• Again cover and let rise for 1/2 hour. 

• Divide dough into 2 portions and place in buttered bread pans (41/2 x 81/2 x 21/2 inches)
• Press into corners and smooth surface with buttered hands
• Dough will probably be too soft to shape into loaves before placing in pans.(Mine wasn't)
• Cover pans with cloth and let loaves rise for 1/2 hour. 
• Bake in a moderately hot oven (400° F.) for 10 minutes
• Reduce heat to moderate (350° F.) and continue baking 50 minutes longer. 
• Turn out immediately onto cake coolers 
• Cool before slicing. 
• Makes 2 loaves.

The Modern Family Cook Book
Meta Given 1942

Christmas Bread

Good Morning Lovelies

Back to earth with a little bump after my lovely anniversary spent with MrD. 

I really do love our time together...

A little festive music helps throughout the day..

Like the wonderful Nat King Cole 

The Christmas Song 1946

Photo: London 1940

As I washed the dishes this morning.. I watched our neighbours trying to get a huge Christmas tree though their front door. They did it... eventually.. minus quite a few pine needles.. and I wondered...

Does anyone else still have a real tree every year?

So then it was back to Christmas baking with this lovely braided yeast loaf thats packed with dried fruit and a festive cinnamon flavour.

Original Magazine Clipping

Featured on the December 1940 edition of Better Homes and Gardens Magazine.. this recipe makes two good size loaves.. so I half it which is enough for me and MrD. Its a bit dense...but that could be my kneading technique but its lovely with a spread of butter and a cup of tea. Plus when it gets a bit stale its wonderful toasted

2 cups milk, scalded

1/2 cup shortening

2/3 cup sugar

2 teaspoons salt

1/4 teaspoon crushed cardamon seed

1 teaspoon cinnamon

2 cakes compressed yeast

1/4 cup lukewarm water

2 beaten eggs

4 cups flour

1 cup white raisins

1 cup shredded citron

1 cup chopped maraschino cherries

4 cups flour

• Combine milk, shortening, sugar, salt, and spices; 
• Cool to lukewarm. 
• Add yeast softened in lukewarm water. 
• Add eggs; mix well. 
• Add 4 cups flour; beat well. 
• Add fruits and remaining 4 cups flour. 
• Let rise until double in bulk. 
• Punch down and knead lightly. 

• Form in two round loaves or braids
• Let rise until double in bulk.
• Bake in a moderate oven (350°) 45 minutes. 
• While warm, brush with butter.

Better Homes and Gardens Magazine
December 1940

The National Loaf

I was planning to make my weekly baking of bread and I thought... I think the time has come, and I must make the British National Loaf from WW2.  As most of the flour used to make “white” bread was imported from abroad there was a great shortage. So a ban on commercially baked white bread went into effect on April 6, 1942 and The Ministry of Food introduced a grey and gritty bread that was to be the staple of British eating. It was even  dubbed “Hitler’s Secret Weapon,” 

So you can imagine I was quite dubious. But, I must say I am pleasantly surprised. Although it wasnt as big as I thought, the taste and texture is pretty good. 

It was particularly good spread with homemade strawberry jam and I will be making it again next week

1 ½ lb wholemeal bread flour

1 ½ tbsp salt
1 ½ tbsp dried yeast
1 dsp honey or treacle (two teaspoons)
450 ml tepid water (about 2 cups)

• Mix together all the ingredients 
• Knead for about 10 minutes until you have a soft dough.

• Place the dough in an oiled bowl and cover with a dish towel
• Leave until dough has doubled in size (around 2 hours).

• Knock back the dough, give a short knead 
• Cut into two equal pieces. 
• Place in 1.5 litre loaf tins (8 X 4 X 3 loaf pans) and allow to rise for a further 2 hours.

• Pre-heat oven to 200°C (400° F) 
• Bake loaves for 30 min. 
• To test the loaves, turn them out of their tins and give the base a tap; if it sounds hollow, they are ready. 
• Allow to cool on a wire rack.