Whole Wheat and Apple Sauce Bread
To two cups of whole wheat sponge add one cup of apple sauce that has been sweetened and enough whole wheat flour to make a stiff dough. Proceed as for whole wheat bread.
A cup of sifted squash may be used in place of the apple sauce or one cup of beans that have been put through a sieve, in fact almost any vegetable can be used in this proportion.
Nut and Fruit Loaf
To two cups of any sponge add two cups of graham meal, one cup of chopped or broken nuts, and one dozen dates sliced. Add enough whole wheat flour so that it can be handled. Let it rise to double its bulk and then form into a loaf, let it rise, and bake.
Nut Loaf
Take enough of any risen bread dough to make a loaf. Roll it into a sheet half an inch thick. Scatter chopped nuts over it and roll up and put in the pan to rise. This distributes the nuts evenly and makes a very attractive slice with the curling line of nuts.
Rye Flour Bread
To either the potato or the whole wheat sponge add enough sifted rye flour to make a dough that can be handled. Turn out on to the board and knead well, using whole wheat flour to keep it from sticking. When smooth and velvety set it to rise till it has doubled its bulk. Form into loaves, and when half doubled its bulk bake in a moderate oven for an hour and a half.