Graham Bread
The night before baking, make a sponge of white flour, using half new milk and half cold water, with a teacup two thirds full of home-made yeast. In the morning, put four tablespoonfuls of this sponge in a separate dish, adding three tablespoonfuls of molasses, a little milk or water, and stirring in as much Graham flour as you can with a spoon. Then let it rise and mould the same as white bread.