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Brown Bread (Rolled Wheat)

Scald 1 pint rolled wheat (or rolled oats). Let stand 1 hour, then mix and knead with 3 pints Five Roses flour, 1 tablespoon salt, 1 cup yeast, ⅔ cup molasses.

Set to rise overnight in a warm place. When risen to double original bulk in the morning, mould into loaves.

Set to rise again and bake 1 hour and a half in slow oven.