Graham or Wheat-Meal Salt-Rising Bread

Ingredients

• two tablespoonfuls of milk
• boiling water to fill the cup half full
• one-half teaspoonful of sugar
• one-fourth teaspoonful of salt
• white flour to make a rather stiff batter
• a cup and a half of warm water, or milk scalded and cooled
• enough sifted Graham or wheat-meal flour to knead

Method

1. 1

   Put milk into a half-pint cup, add boiling water to fill the cup half full, sugar, salt, and white flour to make a stiff batter.

2. 2

   Let rise overnight.

3. 3

   In the morning, add warm water or milk and enough white flour to form a stiff batter.

4. 4

   Cover and allow to rise again.

5. 5

   When light, add enough sifted Graham or wheat-meal flour to knead.

6. 6

   Shape into a loaf, allow to rise again in the pan, and bake.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 9. The excerpt below is the record exactly as published.

Graham or Wheat-Meal Salt-Rising Bread. — Put two tablespoonfuls of milk into a half-pint cup, add boiling water to fill the cup half full, one-half teaspoonful of sugar, one-fourth teaspoonful of salt, and white flour to make a rather stiff batter. Let it rise overnight. In the morning, when well risen, add a cup and a half of warm water, or milk scalded and cooled, and sufficient white flour to form a rather stiff batter. Cover, and allow to rise again. When light, add enough sifted Graham or wheat- meal flour to knea

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