WILLIAM MELVILLE CHILD’S HEALTH BREAD
Source: Beard on Bread by James Beard
Makes 2 loaves

This recipe was perfected by a Marylander whose name is William Melville Childs. A veteran breadmaker, Mr. Childs grinds his own whole-wheat flour and recommends that you do the same. Buy whole-wheat berries (not chemically treated, but suitable for human diet), and grind them with a little hand mill or in an electric blender. This produces a very coarse meal, which is what Mr. Childs prefers in the bread. His variation on this recipe, which follows, uses absolutely no white flour and has a somewhat denser texture, but also more flavor.

2 packages active dry yeast
3/4 cup warm milk (100 to 115 degrees F, approximately)
1 teaspoon granulated sugar, more or less to taste
2 1/4 cups boiling water
2 cups quick-cooking oats
3 1/2 cups whole-wheat flour either 100% whole-wheat graham or hand-milled whole wheat
3/4 cup dark molasses
1 1/2 Tablespoons butter or margarine
1 Tablespoon salt
3 1/2 cups all-purpose 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 degrees F.

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 9x5x3-inch buttered pans. Again let dough rise in a warm spot, until doubled in bulk.

Bake in a 350 degree F. 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
1 1/8 cups warm milk (100-115 degrees F., approximately)
1 teaspoon granulated sugar
1 7/8 cup boiling water
4 cups quick-cooking oats
5 cups whole-wheat flour, either home ground or the commercial 100%
3/4 cup dark molasses
1 1/8 Tablespoons butter or margarine
2 1/4 teaspoons to 1 Tablespoon salt

Proceed exactly as directed in the first recipe. The kneading will be more difficult, and the bread will not be quite as smooth. However, it is an interesting, pleasant-tasting bread.