Project 52: Rationing - Week 12 - Whole Wheat Bread

I was excited to finally get around to making a loaf of ration bread for this week's recipe. There's nothing so comforting as a fat slice of freshly-baked bread! I anticipate making a few bread recipes this year just because there are so many recipes for bread out there, even in the 1940s. Not to mention American and British bread recipe are sure to differ in some ways. It will be fun trying out the different kinds! I chose an American recipe out of my Grandma's Wartime Kitchen book. It looks a lot like a regular bread recipe except it uses maple syrup as a sweetener and unsifted wheat flour (the bran is not removed). It still uses all-purpose flour, though. It promised to be a delicious loaf of sandwich bread which is what I needed. Next week I'll be talking about sandwich fillings and will be highlighting a few unique spreads. I couldn't just use store-bought bread, so a loaf of homemade was a must! There's nothing too fancy about this week's ration