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Whole Wheat Bread

2 cups Five Roses flour 2 teaspoons soda 2 teaspoons salt 2 cups graham flour 4 cups whole wheat meal ½ cup molasses Buttermilk.

Into a mixing pan sift the flour, soda and salt. Add the graham flour and meal.

Sweeten with molasses and mix to a very stiff batter with buttermilk. Bake 1½ hours in moderate oven. Makes quite a large loaf. If preferred, rolled oats may be substituted in lieu of graham flour and sugar in place of molasses.

Note-In making whole wheat bread, it is preferable to make a sponge at first.

Avoid too stiff a dough, as it produces a tasteless loaf. Many housewives use a bread mixer, and do not knead at all.

Avoid Stiff Doughs with FIVE ROSES Flour CHILLING HOW TO MAKE DAINTY SANDWICHES (FOR VARIOUS BREAD RECIPES, SEE GENERAL INDEX) Specially prepared for Five Roses Cook Book ANDWICHES are almost perfect food. They are made from bread, which is the great life-sustainer, and the filling supplies in tempting, digestible form the only food essential which bread lacks-fat. Wishing to give your sandwiches the utmost food value, you should use Five Roses flour for bread. Made from the purest Manitoba wheat expertly ground, your bread necessarily possesses the energy-building and muscle-making constituents to be found at their best in this flour.

Besides being the picnic stand-by, sandwiches are deservedly popular in many emergencies, such as informal luncheons, or "muncheons," as a witty woman once called them.

Those whose folks are fond of bread will welcome the following sandwich suggestions.