Graham Bread
| 2 cups hot liquid (water, or milk and water) | 1/4 yeast cake dissolved in |
| 1/4 cup lukewarm water | |
| 1/3 cup molasses | 3 cups flour |
| 21/2 teaspoons salt | 3 cups Graham flour |
Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded. If used for muffins, use two and one-half cups liquid.
Third Bread
| 2 cups lukewarm water | 1 cup rye flour |
| 1 yeast cake | 1 cup granulated corn meal |
| 1/2 tablespoon salt | |
| 1/2 cup molasses | 3 cups flour |
Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again, and bake as Entire Wheat Bread.
Rolled Oats Bread
| 2 cups boiling water | 1/2 yeast cake dissolved in |
| 1/2 cup molasses | 1/2 cup lukewarm water |
| 1/2 tablespoon salt | 1 cup rolled oats |
| 1 tablespoon butter | 5 cups flour |
Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape, or drop from spoon into buttered muffin tins.
Rye Biscuit
| 1 cup boiling water | 11/2 teaspoons salt |
| 1 cup rye flakes | 1 yeast cake dissolved in |
| 2 tablespoons butter | 1 cup lukewarm water |
| 1/3 cup molasses | Flour |
Make same as Rolled Oats Bread.
