Whole Wheat Or Graham Bread

8 cups graham flour, unsifted, 2 cups sifted white flour, 2 tsp. salt, 1/4 cup brown sugar, 1/2 cup syrup or molasses, 1 yeast cake, 2 cups luke-warm water, 2 cups milk (scalded and cooled), 2 tbsp. mazola.

Dissolve yeast, sugar and syrup in Luke-warm water, add mazola, then flour and salt gradually. Knead very thoroughly and set in warm place to rise until doubled in bulk. Mould into 3 loaves, let rise about 1 hour. Bake in slow oven 1 hour. - Mrs. Emil Nelson.

Graham Breakfast Bread

1 1/2 cups graham flour, 1/2 cup white flour, 2 tbsp. brown sugar, 1 tsp. salt, 2 tbsp. molasses, 1 cup sour milk, 1 tsp. soda in milk or flour, nuts and raisins. Mix in order given, bake slowly about 40 minutes.

- Mrs. D. J. Bierwert.

Oat Meal Bread

Soak 1 cup oat meal in 3 cups hot water. Add 1/2 cup molasses or strained honey. When luke-warm, add 1 small yeast cake. Use sufficient white flour to make the dough easy to handle. Let rise 3 or more hours and bake from 45 to 60 minutes. This makes 4 small loaves.

- Mrs. F. A. Pontious.

Oatmeal Bread

1 cup rolled oats, 1 pint boiling water, 1/2 cup molasses, 1 quart flour, 1 yeast cake and 1 tsp. salt.

Pour water over the oats and let cool; add the other ingredients. Mix thoroughly, but do not knead. Let rise, then mould into loaves, let rise again and bake slowly. - Mrs. Lindberg.

Bran Bread

1 cup molasses, 1 tsp. soda, 1 tsp. salt, 2 cups sour milk or butter milk, 4 cups bran, 2 cups white flour, 1 cup chopped dates, 1/2 cup chopped walnuts, 1 cup raisins. Stir well and bake in 2 loaves in moderate oven 1 hour. - Mrs. W. M. Hofstetter.

Bran Bread

1 quart buttermilk, 1 cup molasses, 1 tsp. soda; add 1 cup sugar, 8 cups bran, 4 cups flour, 2 heaping tsp. baking powder and a pinch of salt. After this is well mixed, add 1/2 package raisins and 1/4 pound chopped walnuts. Bake in moderate oven 1 hour. Makes 3 loaves. - Mrs. W. L. Ball.