During World War I, white flour was thought to be the purest, healthiest flour and so was saved for the troops. Many breads of the era used "thirded" recipes, recipes that included three different types of grain -- a throwback to Boston brown bread. The original version of this recipe calls for 1 cake of yeast and for the bread to be baked in "moderately hot oven." We have done the conversions for you. This recipe was adapted from "Foods That Will Win the War and How to Cook Them," by C. Houston Goudiss and Alberta M. Goudiss.
- 2 cups boiling water
- 2 tablespoons sugar
- 2 tablespoons fat
- 1½ teaspoons salt
- ¼ cup lukewarm water
- 6 1/2 teaspoons dry yeast
- 6 cups rye flour
- 1½ cups whole wheat flour
Pour the boiling water into a large bowl and add the sugar, fat and salt. Put the bowl aside to cool.
Meanwhile, dissolve the yeast in the 1/4 cup of lukewarm water. When the boiled water cools enough to keep a finger in it for a few seconds, add the dissolved yeast. Add the rye and whole wheat flour.
Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a 350-degree oven.