Graham Bread

Ingredients

• Set sponge of fine flour, same as for wheat bread
• mix with Graham to the usual consistency
• mould with fine flour a little

Method

1. 1

   Raise once, then it is ready for the oven.

2. 2

   Sweeten with syrup or sugar, if desired, though I think it better without either.

As published

This recipe was extracted from The new home cook book (1896), page 115. The excerpt below is the record exactly as published.

GEAHAM BREAD. Mrs. J. B. Hobbs. For one loaf, take two cups of white bread sponge, to which add two tablespoons of brown sugar, and Graham flour to make a stiff batter; let it rise, after which add Graham flour sufficient to knead, but not very stiff; then put in the pan to rise and bake. GEAHAM BEEAD. Mrs. Ludlam, Evanston. One cup wheat flour, three cups Graham flour, two tablespoons of molasses, one teaspoon salt, yeast enough to make it rise; mix and put in baking tins at night. It will be ready to bake in the morning. GEAHAM BEEAD. Mrs. H. P. Stowell. Set sponge of fine flour, same as for wheat bread ; when sufficiently raised, instead of mixing with fine flour, mix with Graham to the usual consistency ; mould with fine flour a little

Cook this with the app: pantry check, scaling, and the assistant.