Free Beard on Bread by James Beard Page A

flour
    Dissolve the yeast in the warm milk and add the sugar. Let the yeast proof. In a large mixing bowl pour boiling water over the oatmeal and whole wheat (only if you are using home-ground whole-wheat flour; if using commercially ground, add it later, with the all-purpose flour), and stir well. Allow to cool to about 98°. Warm the molasses, butter, and salt together in a saucepan, and add to the grain mixture. Then add the milk-yeast mixture, and stir with a heavy spoon or wooden spatula. Gradually add the all-purpose flour, reserving 1 cup for kneading, and if you have not used home-ground whole wheat, also add the whole-wheat flour. Mix this in very, very well with your hands because it is going to be a heavy dough. Cover with a cloth, place in a warm, draft-free spot or over hot water, and allow to rise until doubled in bulk. Remove to a floured board and knead lightly, using additional flour if the dough seems sticky. Continue to knead until the dough is smooth and satiny, about 10 to 12 minutes. Divide into two pieces, form two loaves, and place in 9 × 5 × 3-inch buttered pans. Again let dough rise in a warm spot, until doubled in bulk. Bake in a 350° oven for 1 hour. Remove the loaves from the pans and place them back in the oven to dry out slightly. Then cool on racks.
VARIATION
    2 packages active dry yeast
    1⅛ cups warm milk (100° to 115°, approximately)
    1 teaspoon granulated sugar
    1⅞ cups boiling water
    4 cups quick-cooking oats
    5 cups whole-wheat flour, either home ground or the commercial 100%
    ¾ cup dark molasses
    1½ tablespoons butter or margarine
    2¼ teaspoons to 1 tablespoon salt
    Proceed exactly as directed in the master recipe. The kneading will be more difficult, and the bread will not be quite as smooth. However, it is an interesting, pleasant-tasting loaf.

NorwegianWhole-Wheat Bread
    Taught in the Norwegian Government School for Domestic Science Teachers in Oslo, this recipe makes a very dense, coarse bread full of honest flavor, and it slices nicely. The dough will be stiff and difficult to knead, but I am sure you will find the results worth your labors.
    [2 free-form loaves]
    2 packages active dry yeast
    4 cups warm milk (100° to 115°, approximately)
    8 cups whole-wheat flour
    2 cups fine rye flour
    2 cups unbleached all-purpose flour
    1-2 tablespoons salt
    Cornmeal
    In a large mixing bowl dissolve the yeast in ½ cup of the warm milk. Allow to proof. Add the remaining milk, and gradually beat or stir in the three flours and the salt to make a firm dough. Remove the dough to a well-floured board and knead 10 to 12 minutes. (It is going to be hard to work, as I have warned.) When you have a satiny, elastic dough, form it into a ball. Place in a well-buttered bowl, and turn to coat the surface. Cover and set in a warm spot to rise until doubled in bulk.
    Punch the dough down, turn out on a floured board, and knead again for 2 or 3 minutes. Cut into two equal pieces. Sprinkle one very large baking sheet or two small ones with a bit of cornmeal. Shape the dough into round loaves, and place them on the baking sheet or sheets. Cover and let rise in a warm place until almost doubled in bulk, which will take as long as 2 hours, because this is a firm-textured bread. (I like to slash a cross in the loaves before baking, which allows them to rise more freely and gives them a handsome look.) Bake in a preheated oven at 375° degrees for about an hour, or until the loaves sound hollow when you tap them with your knuckles. Cool thoroughly before slicing. This bread cuts beautifully and will remain fresh for quite a while if wrapped in a towel or placed in a plastic bag in the refrigerator.
Whole-Meal Breadwith Potatoes
    Well worth recording here, this is another of the recipes provided by the Norwegian Government School for Domestic Science Teachers. The potatoes help the bread to rise and give it a wonderful, moist texture. It’s an altogether marvelous loaf.
    [2 round loaves]
    2 packages