Use same ingredients as for Entire Wheat Bread, with exception of flour. For flour use three and one-fourth cups entire wheat and two and three-fourths cups white flour. The dough should be slightly kneaded, and if handled quickly will not stick to board. Loaves and biscuits should be shaped with hands instead of pouring into pans, as in Entire Wheat Bread.
Graham Bread
2½ cups hot liquid (water, or milk and water)
⅓ cup molasses
1½ teaspoons salt
¼ yeast cake dissolved in
¼ cup lukewarm water
3 cups flour
3 cups Graham flour
Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded.