Rosie’s Recipe for Half and Half Wheat Bread

Rosie Rob Cover FinalWhile many of the recipes in Rosie’s Riveting Recipes, take 30 minutes or less to prepare, the bread recipes take a bit longer. While not difficult or complicated, these recipes are a process, as the yeast needs time to rise and the dough needs to be properly prepared before baking.

This recipe would be a fun, family-friendly weekend project. Children in particular love touching and feeling things, and with this recipe there would be┬áplenty of opportunities for them to do just that. The final product is a good tasting bread that is dense, much like French bread, but without the hard crust. You can also slice the bread for sandwiches to pack in the children’s lunchboxes.




  • 3 1/2 cups sifted enriched flour
  • 3 cups un-sifted whole wheat of graham flour
  • 1 cup milk, scalded*
  • 1 cake compressed yeast, or 1 package granular yeast**
  • 1 cup lukewarm water
  • 1/3 cup molasses or strained honey
  • 3 teaspoons salt
  • 2 tablespoons shortening

Sift flour once, measure; add whole wheat flour; mix well.

Cool milk to lukewarm. Soften yeast in small amount of water. Add with remaining water to milk. Add molasses or honey, salt and shortening. Add flour and work in thoroughly. Knead on floured board until smooth, about 10 minutes. Let rise in warm place until doubled in bulk, about 2 1/2 hours.

Punch dough down, let rise again in warm place for about 1/2 hour.

Divide dough into two equal parts and mold into balls; allow to stand closely covered for 15 minutes. Shape into loaves. Place in greased bread pans, 8 1/2 x 4 1/2 x 8 inches, cover and allow to stand until dough comes well about top of pans, about 1 1/2 to 2 hours.

Bake at 400┬║ for about 40 minutes. Do not store until cold. Makes 2 loaves.

*Scaling milk was used before the process of pasteurization. This step is no longer necessary.

** One package of dry yeast is one scant tablespoon.