Graham Bread.
One quart of Graham flour, one cup of white flour.
One half cup of Indian meal.
One half cup of molasses.
Two teaspoonfuls of salt.
Soda, the size of a pea.
Half the quantity of sponge given in preceding receipt.
Warm water for rinsing bowl—about half a cup.
Put the brown or Graham flour unsifted into the bread-bowl. Sift into it white flour, meal and salt, and stir up well while dry. Into the “crater” dug out in the middle, pour the sponge, warm water, the molasses, and soda dissolved in hot water. Knead as you would white bread, and set aside for the rising. It will not swell so fast as the white, so give yourself more time for making it.
When light, knead well and long; make into two loaves, then put into well-greased pans and leave for an hour, or until it becomes more than twice the original size of the dough.
Take care that it does not burn in baking. The molasses renders it liable to scorching. The oven must be steady, but not so hot as for white bread, nor will the Graham bread be done quite so soon as that made of bolted flour. Turn the pans once while baking, moving them as gently as possible. If rudely shaken or jarred, there will be heavy streaks in the loaves.
Graham bread is wholesome and sweet, and ought to be eaten frequently in every family, particularly by young people whose bones and teeth are in forming.
The phosphates which the process of “bolting” removes to a large extent from white flour, go directly to the manufacture of bone, and these also tend to nourish and strengthen the brain.