GRAHAM BREAD. To lend variety to the family diet, frequent use should be made of graham bread, which contains even more bulk and mineral salts than whole-wheat bread. In bread of this kind, both graham and white flour are used. Since graham flour is very heavy, it prevents the bread from rising quickly, so the bread is started with white flour. The accompanying recipe contains quantities for the short process, although it may be adapted to the long process by merely using one-half the amount of yeast.

• 2 Tb. fat
• 1/4 c. brown sugar
• 2 tsp. salt
• 1 cake compressed yeast
• 2 c. lukewarm liquid
• 2 c. white flour
• 3 c. graham flour
• 1 c. white flour additional for kneading

Put the fat, the sugar, and the salt in the mixing bowl, and to them add the yeast that has been dissolved in a little of the liquid. Pour over these ingredients the remainder of the liquid and stir in the white flour. When the mixture is to be made stiff, add the graham flour. Then knead the dough, let it rise, knead again, place it in greased pans, let rise, and bake.

A point to be remembered in the making of graham bread is that sifting removes the bran from graham flour, and if lightness is desired, the flour may be sifted and the bran then replaced.

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