1/2 gill of molasses.
Sift the meal and flour into the mixing bowl, turning in the bran also. Dissolve the yeast in the water, and add the salt and molasses to it. Turn this mixture out on the flour, and beat the dough vigorously for twenty minutes or longer. Cover the bowl and let the dough rise over night. In the morning wet the hand in cold water and beat the dough for five or ten minutes; then shape, and put in a well buttered pan. Let it rise to nearly double the original size, and bake for an hour and a half, having the oven quite hot the first half-hour, and very moderate the last hour.
Success in making this bread depends upon the thorough beating and baking. Flours vary so much that it is impossible to give the exact amount of liquid, but the dough should be as thick as you can mix and beat it with the hand. It must, however, never be kneaded stiff, like bread made with white flour.
Rye Bread.
Substitute rye meal for graham, and proceed exactly as directed for graham bread.
Rye Bread, No. 2.
Make this bread as directed for entire-wheat bread, substituting fine rye flour for the entire-wheat flour.
Boston Brown Bread.
3 gills of corn meal.
3 gills of rye meal.