Recipes > Breads > Graham Bread > Graham Bread

Graham Bread

Ingredients

• 1 quart of wheat sponge
• 1 even quart of graham flour
• 1/2 teacupful of brown sugar or molasses
• 1/2 teaspoonful of soda dissolved in a little hot water
• 1/2 teaspoonful of salt

Instructions

Pour the sponge in a deep bowl; stir in the molasses, etc, and lastly the flour, which must never be sifted. The mixture should be so stiff, that the spoon moves with difficulty. Bake in two loaves for an hour or an hour and a quarter, graham requiring longer baking than wheat.

If no sponge can be spared, make as follows:

Sponge

• 1 pint of milk or water
• 1/2 cup of sugar or molasses
• 1/2 cup of yeast
• 1 teaspoonful of salt
• 1 cup of wheat flour
• 2 cups of graham

Instructions

Warm the milk or water; add the yeast and other ingredients, and then the flour; and set in a cool place—about 60° Fahrenheit—over-night, graham bread souring more easily than wheat. Early in the morning stir well; put into two deep, well-greased pans; let it rise an hour in a warm place, and bake one hour.

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Source

The Easiest Way in Housekeeping and Cooking (1903).