Take one and two-thirds cups of water or milk and a small piece of
butter or lard ; mix quite thick with Graham flour or Arlington wheat
meal, which is better; add half cup of good yeast and set to rise over
night. In the morning dissolve one half teaspoonful soda in a little
water, and add one half cup molasses✪ Graham Bread ; stir this into the bread, mix
quite soft and put in baking tin to rise. Bake thoroughly. A nice rye
and wheat loaf may be made in the same way, using one and one-half
cups sifted rye and the rest wheat flour. If you wish a light-colored
loaf use only one cup of rye, and sweeten with sugar.
GRAHAM BREAD.
Prepare a sponge as for white bread ; then when very light, take two
parts Graham flour, one-third white, and to every quart of this allow a
handful of meal, a teaspoonful salt ; wet this up with the sponge, and
when mixed add for a loaf of fair size half a teacup molasses ; the
dough should be very soft ; knead it diligently and long, it will not rise
so rapidly as white ; rise second time ; brown flour should not be sifted.
25
386 BREAD-MAKING.
STEAMED GRAHAM BREAD.
Boil a pint of milk and thicken with Graham flour; then add cold
milk enough to make the whole as thin as batter. As soon as cool
enough not to scald, add half a teacup of hop yeast and set in a
warm place to rise. When light put in a little salt and half a teacup
of syrup — or sweeten to taste — and as much Graham flour as can be
stirred in✪ Steamed Graham Bread with a spoon. Sprinkle a little fine flour on the dough-
boards, and mold the brown bread until it works clear from the board
and hands, being careful not to get it too stiff and dry. Put it into a
round basin that will fit nicely in your steamer, and return to the warm
place to rise. When light enough to bake, put it into the steamer over
boiling water and let it cook an hour ; then bake twenty minutes in the
oven. Do not open the steamer while the bread is cooking or the bread
will be heavy.
GRAHAM UNFERMENTED BREAD.
One and one-half pints Graham, one-half pint flour, one tablespoon-
ful sugar, one teaspoonful salt, two teaspoonfuls baking powder, one
and one-half pints of milk, or equal parts milk and water ; sift together
Graham flour, sugar, salt and powder ; add milk (or milk and water) ;
mix rapidly into a soft dough, which pour from a bowl into a greased
tin, and bake in a rather hot oven forty minutes. Protect the loaf with
paper the first fifteen minutes.
GRAHAM CRACKERS.
One quart best Graham flour, one tablespoonful sugar✪ Graham Unfermented Bread, one-half tea-
spoonful salt, half teaspoonful baking powder, two teaspoonfuls butter,
and little more than one-half pint of milk. Sift together Graham, sugar,
salt and powder ; rub in the lard cold, add the milk, and mix into a
smooth, consistent dough ; flour the board, turn out the dough, and
knead it well five minutes ; roll it with the rolling-pin to thickness of
one-quarter inch ; cut it with a knife into small enveloped-shaped
crackers ; bake in rather hot oven, with care (as they burn easily), ten
minutes ; handle carefully while hot; when cold, store for use.
-GERMAN BREAD. ✪ German Bread
Page 335 · 5 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take one and two-thirds cups of water or milk and a small piece of butter or lard ; mix quite thick with Graham flour or Arlington wheat meal, which is better; add half cup of good yeast and set to rise over night. In the morning dissolve one half teaspoonful soda in a little water, and add one half cup molasses ; stir this into the bread, mix quite soft and put in baking tin to rise. Bake thoroughly. A nice rye and wheat loaf may be made in the same way, using one and one-half cups sifted rye and the rest wheat flour. If you wish a light-colored loaf use only one cup of rye, and sweeten with sugar.
GRAHAM BREAD.
Prepare a sponge as for white bread ; then when very light, take two parts Graham flour, one-third white, and to every quart of this allow a handful of meal, a teaspoonful salt ; wet this up with the sponge, and when mixed add for a loaf of fair size half a teacup molasses ; the dough should be very soft ; knead it diligently and long, it will not rise so rapidly as white ; rise second time ; brown flour should not be sifted.
STEAMED GRAHAM BREAD.
Boil a pint of milk and thicken with Graham flour; then add cold milk enough to make the whole as thin as batter. As soon as cool enough not to scald, add half a teacup of hop yeast and set in a warm place to rise. When light put in a little salt and half a teacup of syrup — or sweeten to taste — and as much Graham flour as can be stirred in with a spoon. Sprinkle a little fine flour on the doughboards, and mold the brown bread until it works clear from the board and hands, being careful not to get it too stiff and dry. Put it into a round basin that will fit nicely in your steamer, and return to the warm place to rise. When light enough to bake, put it into the steamer over boiling water and let it cook an hour ; then bake twenty minutes in the oven. Do not open the steamer while the bread is cooking or the bread will be heavy.
GRAHAM UNFERMENTED BREAD.
One and one-half pints Graham, one-half pint flour, one tablespoonful sugar, one teaspoonful salt, two teaspoonfuls baking powder, one and one-half pints of milk, or equal parts milk and water ; sift together Graham flour, sugar, salt and powder ; add milk (or milk and water) ; mix rapidly into a soft dough, which pour from a bowl into a greased tin, and bake in a rather hot oven forty minutes. Protect the loaf with paper the first fifteen minutes.
GRAHAM CRACKERS.
One quart best Graham flour, one tablespoonful sugar, one-half teaspoonful salt, half teaspoonful baking powder, two teaspoonfuls butter, and little more than one-half pint of milk. Sift together Graham, sugar, salt and powder ; rub in the lard cold, add the milk, and mix into a smooth, consistent dough ; flour the board, turn out the dough, and knead it well five minutes ; roll it with the rolling-pin to thickness of one-quarter inch ; cut it with a knife into small envelope-shaped crackers ; bake in rather hot oven, with care (as they burn easily), ten minutes ; handle carefully while hot; when cold, store for use.
-GERMAN BREAD.
Records on this page
Graham BreadSteamed Graham BreadGraham Unfermented BreadGraham CrackersGerman Bread