Graham Bread

To lend variety to the family diet, frequent use should be made of graham bread, which contains even more bulk and mineral salts than whole-wheat bread. In bread of this kind, both graham and white flour are used. Since graham flour is very heavy, it prevents the bread from rising quickly, so the bread is started with white flour. The accompanying recipe contains quantities for the short process, although it may be adapted to the long process by merely using one-half the amount of yeast.

GRAHAM BREAD (Sufficient for Two Loaves)

2 Tb. fat
1/4 c. brown sugar
2 tsp. salt
1 cake compressed yeast
2 c. lukewarm liquid
2 c. white flour
3 c. graham flour
1 c. white flour additional for kneading

Put the fat, the sugar, and the salt in the mixing bowl, and to them add the yeast that has been dissolved in a little of the liquid. Pour over these ingredients the remainder of the liquid and stir in the white flour. When the mixture is to be made stiff, add the graham flour. Then knead the dough, let it rise, knead again, place it in greased pans, let rise, and bake.

A point to be remembered in the making of graham bread is that sifting removes the bran from graham flour, and if lightness is desired, the flour may be sifted and the bran then replaced.

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.

GRAHAM BREAD WITH NUTS (Sufficient for Two Loaves)

1 cake compressed yeast
2 c. lukewarm liquid
1/4 c. molasses
2 Tb. fat
1 Tb. salt
2 c. white flour
4 c. graham flour
1-1/2 c. chopped nuts
1 c. white flour additional for kneading

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.