Home-made Whole Meal Bread by www.country-cooking.com
Take 1 stone of wheat meal (granulated is best); put your flour in the basin or mixing bowl, and make a hole in the centre of the meal: dissolve 2 ozs. of yeast in a gill and a half of water, about 90° Fahr.; pour the yeast and water into the hole, and mix in as much of the meal as will make a soft batter; cover it up, and when it is ready (which you will know by its having a nice cauliflower top), add 2 1/2 ozs. of salt, and sufficient water, at a temperature of say 80° Fahr., and mix all lightly into a nice mellow dough; put it past, with a cover over it, till you see it commence to rise; then divide it into the sizes required and place in tins to prove; bake in a moderate oven.
Wheat meals, and brown or second flours, do not require so much working, either in the sponge or with the hands, in making it into dough, as do the flours of a finer quality.
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