Graham Bread with Nuts
To increase the food value of graham bread, nuts are sometimes added. This kind of bread also provides an agreeable variety to the diet. The following recipe is intended to be carried out by the short process, so that if the long process is desired the quantity of yeast must be reduced.
Sufficient for two loaves.
Ingredients
- 1 cake compressed yeast
- 2 cupful lukewarm liquid
- 1/4 cupful molasses
- 2 tablespoonful fat
- 1 tablespoonful salt
- 2 cupful white flour
- 4 cupful graham flour
- 1 1/2 cupful chopped nuts
- 1 cupful white flour additional for kneading
Instructions
Dissolve the yeast in a little of the lukewarm liquid and mix it with the molasses, fat, and salt. Add the remaining liquid and the white flour. Let this sponge rise until it is light. Then stir in the graham flour, adding the nuts while kneading. Let the dough rise until it doubles in bulk. Shape into loaves, place it in the greased pans, and let it rise until it doubles in size. Bake for an hour or more, according to the size of the loaves.
Print recipe/article only | 
Save to del.icio.us
Source
Woman's Institute Library of Cookery, Volume 1