Entire Wheat Bread

Entire wheat is very different from Graham. Graham is coarsely ground wheat meal, while entire wheat is made from the whole wheat, the husk being discarded. The latter makes a brown loaf or roll, but a delicious one, smooth and fine. For two large loaves of bread, use

Two quarts of flour.

One and a-half pint of warm water.

One table-spoonful of sugar.

One table-spoonful of butter.

One-half table-spoonful of salt. One-half cake of compressed yeast, or 1 One-half cupful of home-made yeast.

Measure the flour before sifting; then sift it into a bowl, setting aside one cupful to be used in kneading the bread later. Add the sugar and salt to the flour, dissolve the yeast (if the compressed is used) in a little of the water, and pour it and the rest of the water into the bowl; lastly add the butter, slightly softened. Beat the dough vigorously with a spoon, and when smooth and light, sprinkle the board with some of the flour reserved, turn out the dough upon it, and knead it for twenty minutes. Return the dough to the board, and set it to rise over night. This will take about six or eight hours, if the bread is started in the morning. When the dough is light, turn it out upon the board, divide it into two loaves, mould them smooth, place them in well greased pans, and set them in a warm place. When the loaves have doubled in size, bake for an hour.

Rye Bread

This is made the same as the preceding, except that rye flour is used instead of the entire wheat.

Graham Bread

The quantities given below will make two medium-sized loaves.

One pint of water.

Wheat flour. One yeast-cake, or \ One cupful of yeast.

About nine at night dissolve the yeast-cake in the water, which should be lukewarm ; and add enough wheat flour to thicken it to a stiff batter. Stir and beat the batter thoroughly for five minutes, leaving it full of bubbles; and set it in a warm place to rise. In the morning add

Two cupfuls of molasses. One tea-spoonful of soda. Two tea-spoonfuls of salt. Graham flour.

Dissolve the soda in a little cold water, slightly warm the molasses, and add to it the soda. Stir the salt into the sponge, and beat well with a strong spoon ; then put in the molasses and soda, and when these have been thoroughly beaten in with the sponge, add Graham flour until a very thick mixture is formed. This is not kneaded like other kinds of yeast bread, but should be so thick with graham as to be difficult to stir. Beat the batter well for three or four minutes, turn it into two well greased tins, and set it in a warm place ; when it has risen to be half again its original size, bake an hour in a rather slow oven. This bread will not rise so rapidly as that made of wheat flour, as it has more "body" to carry. It is mixed so soft that the dough takes the form of the pans in which it is baked. The success of graham bread depends largely upon thorough beating.