To the whole wheat sponge add a second tablespoonful of molasses and one and one half cups of sifted squash or pumpkin. Mix well and add enough rye flour to make a stiff dough. Continue as directed for rye flour bread.
Cooked Oatmeal Bread
To the whole wheat sponge add two cups of cooked oatmeal, cold or warm, and mix till smooth. Add whole wheat flour to make a stiff dough, set to rise, and bake as directed for corn and rye bread. Any cooked cereal may be used in this way.
Oatmeal Bread (1)
Pour two cups of boiling water over two cups of rolled oats. Do this at night, and in the morning add them to the whole wheat sponge. Add whole wheat flour to make a stiff dough, and proceed as with whole wheat bread.
Oatmeal Bread (2)
To two cups of whole wheat add one and one half cups of extra fine oatmeal, fine enough to go through a flour sieve. Use enough whole wheat flour to make a moderately stiff dough, one that can be kneaded, and proceed as with whole wheat bread.
Rice Flour Bread
Add to the potato sponge enough rice flour to make a dough that can be handled, but not too stiff. Knead, using whole wheat flour to keep it from sticking to the board. Proceed as for whole wheat bread.