Add two cups of boiled and mashed sweet potato to the whole wheat sponge and whole wheat flour to make a dough. Proceed as for whole wheat bread.
Quick Whole Wheat Bread
Begin early in the morning. Scald one and one half pints of milk or part milk and part water. When lukewarm add two level teaspoonfuls of salt, one tablespoonful of molasses, and one yeast cake that has been dissolved in one half cup of lukewarm water. Stir in enough whole wheat flour to make a drop batter and beat well. Cover and set the dish in a pan of warm water in a warm place to rise. As the water cools add more warm to keep the batter rising. This should be light and spongy in half or three quarters of an hour. Now add enough whole wheat flour to make a dough, turn out on the board, and knead well till it is elastic and velvety. Return to the bowl and cover it and set it in the dish of warm water again. When it has doubled its bulk, turn it on the board and divide it for two loaves. Put it in pans and brush the tops with milk or water. When it has half doubled its bulk, bake in a moderate oven for an hour.
STRAIGHT DOUGH BREADS
Potato Bread
Peel four medium-sized potatoes and boil in just enough water to cover them. Mash them through a sieve and mix them with the water in which they were cooked. Add enough scalded milk to make a quart of liquid, two teaspoonfuls of salt, one tablespoonful of molasses, and one of shortening. When lukewarm, add one yeast cake that has been dissolved in half a cup of warm water, three cups of graham meal, and enough whole wheat flour to make a dough that can be kneaded. Knead till it is elastic and set it to rise. Let it double its bulk and then make into two loaves. Let them rise till not quite double their bulk, and bake about an hour in a moderate oven.