Home › Bread And Bread Making › Graham Bread

Graham Bread

2 cups hot liquid 14 yeast cake dissolved in (water, or milk and water) 1/4 cup lukewarm water 1/3 cup molasses 21½ teaspoons salt 3 cups flour 3 cups Graham flour Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded. If used for muffins, use two and one-half cups liquid. 2 cups lukewarm water 1 yeast cake 1½ tablespoon salt 1½ cup molasses