Make a sponge as for white bread, and when light pour it into a tray into which you have sifted two parts of Graham flour, one scant third of white, and to make up the full measure, a handful of Indian meal, with a teaspoonful of salt. Mix and knead as you would white bread, but add for two quarts of the flour half a cupful of molasses. Make the dough very soft and set it to rise. It will not come up so readily as all-white flour would, so give it half an hour longer. Knead again when it has doubled the original bulk, and set it down in round pans for the last rising. Bake in a steady oven, and a little longer than you would bake white loaves. Be watchful that it does not burn.