Graham Bread
1 Pint of milk.
2 Tablespoons of sugar.
1 Teaspoon of salt.
⅕ Cake of compressed yeast.
2 Cups of white flour.
Enough Graham flour to make a dough.
Scald some milk, and from it measure a pint; to this add the sugar and salt. While it is cooling sift some Graham flour, being careful to exclude the chaff or outside silicious covering of the grain, but nothing else. When the milk has become lukewarm, put in the yeast, which has previously been dissolved in a little cold water, and the white flour (sifted), with enough of the Graham to make a dough which shall be stiff, but yet not stiff enough to mold. Mix thoroughly, and shape it with a spoon into a round mass in the dish. After this follow the same directions as for water bread, letting it rise the same time, and baking it in the same manner.
After the dough has risen, although it is soft, it can be shaped into a loaf on the bread-board, but not molded.