Take equal parts of white flour, rye flour, and Indian meal. It is good made with water, but made with milk is much better. Add salt and a gill of yeast to a quart of water or milk. It should not be made so stiff as to mould, but as thick as you can stir it with your hand, or a large spoon. Like all other bread it should be thoroughly worked together. Bake in deep pans.
Graham Bread.
Take a pint of warm water, one teacup of white flour, a spoonful of scalded Indian meal, a small teacup of yeast, a spoonful or two of molasses, a teaspoonful of salt, a small one of saleratus, and stir them together; then add as much unbolted, or Graham flour (not sifted) as will be stirred in with a spoon. Do this over night, and in the morning stir it again a few minutes, and pour it into two deep tin pans. Let it rise up again, and bake an hour. This is very excellent bread—a different thing from the hard, unpalatable article which many a dyspeptic eats as a penance.
Like the wheat sponge, it is good baked in rings on a griddle for breakfast; it will, however, take several minutes longer, and will more easily burn, owing to the molasses which is in it.
Another (one loaf).
Take one coffee-cup of white flour, two of Graham flour, one of warm water, half a cup each of yeast, and molasses, a small teaspoonful of salt, and half a teaspoonful of saleratus dissolved in the water. It should be made as stiff as can be stirred with a spoon. If you prefer to add a spoonful of Indian meal it is very well, but it should be scalded. Let it rise over night, and when it is very light, bake it about an hour in a moderate heat.
Boston Brown Bread, to be baked in a Brick Oven.
Take a quart of rye meal, and the same of fine Indian meal. (If this is bitter, scald it before mixing it with the rye. If it is sweet and fresh, almost every thing in which it is used is lighter without its being scalded.) Mix with warm water, a gill of molasses, a teaspoonful of saleratus, a large teaspoonful of salt, and half a gill of yeast. Such bread is improved by the addition of a gill of boiled pumpkin or winter squash. Make it stiff as can easily be stirred. Grease a deep, brown pan, thickly, and put the bread in it, and dip your hand in water and smooth over the top. This will rise faster than other bread, and should not be made over night in the summer. If put into the oven in the forenoon, it will be ready for the tea-table. If in the afternoon, let it stand in the oven till morning. This may be steamed, as directed in the next receipt.