This bread is now best known as "Graham bread" - not that Doctor Graham invented or discovered the manner of its preparation, but that he has been unwearied and successful in recommending it to the public. It is an excellent article of diet for the dyspeptic and the costive; and for most persons of sedentary habits would be beneficial. It agrees well with children; and, in short, I think it should be used in every family, though not to the exclusion of fine bread. The most difficult point in manufacturing this bread, is to obtain good pure meal. It is said that much of the bread commonly sold as dyspepsia, is made of the bran or middlings, from which the fine flour has been separated; and that saw-dust is sometimes mixed with the meal. To be certain that it is good, send good, clean wheat to the mill, have it ground rather coarsely, and keep the meal in a dry, cool place. Before using it, sift it through a common hair-sieve; this will separate the very coarse and harsh particles.
Take six quarts of this wheat meal, one tea-cup of good yeast, and a half a tea-cup of molasses, mix these with a pint of milk-warm water and tea-spoonful of pearlash or salteratus. Make a hole in the flour, and stir this mixture in the middle of the meal till it is like batter. Then proceed as with fine flour bread. Make the dough when sufficiently light into four loaves, which will weigh two pounds per loaf when baked. It requires a hotter oven than fine flour bread, and must bake about an hour and a half.