Recipe: Whole Wheat or Graham Bread

  •  1 pt. milk, scalded and cooled.
  •  1 tsp. salt.
  •  2 cups white flour.
  •  2 tbsps. sugar.
  •  5 or 6 cups whole wheat flour.
  •  1/2 yeast cake or 1/2 cup yeast.

Mix in the same order as given in previous recipes. Whole wheat flour makes a softer dough, consequently does not require so much kneading, otherwise it should be treated the same as other Bread, allowing it a little longer time for baking; if too moist, a cupful of white flour may be added.

The Fun of Cooking, by Caroline French Benton (Year 1915)