Graham Bread
Ingredients
- 1 teacupful of wheat flour
- 1/2 teacupful of Porto Rico molasses
- 1/2 cupful of good yeast
- 1 teaspoonful of salt
- 1 pint of warm water
- Graham flour
Instructions
Add sufficient Graham flour to make the dough as stiff as can be stirred with a strong spoon; this is to be mixed at night; in the morning, add one teaspoonful of soda, dissolved in a little water; mix well, and pour into two medium-sized pans; they will be about half full; let it stand in a warm place until it rises to the top of the pans, then bake one hour in a pretty hot oven.
This should be covered about twenty minutes when first put into the oven with a thick brown paper, or an old tin cover; it prevents the upper crust hardening before the loaf is well-risen. If these directions are correctly followed the bread will not be heavy or sodden, as it has been tried for years and never failed.
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Source
The White House Cookbook (1887)