Home › Bread › Graham and Rye Bread

Graham and Rye Bread

2 cups graham flour 2 cups rye meal 2 cups boiling water 1 teaspoon salt 1 yeast cake dissolved in 1/3 cup luke warm water 1 tablespoon molasses 1 tablespoon shortening Put the molasses, shortening and salt in the mixing bowl, scald with the boiling water. When luke warm add the dissolved yeast cake, make a sponge with the graham; when light make stiff with the rye flour. It does not require long kneading and will be slightly sticky. Bake in greased pans one and one-quarter hours, in a moderate oven.

This is the Brown Bread of the English bakeries and needs only a brick oven to be as good as it is.