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

Procedures :
To prepare this Graham and Rye Bread Recipe, first 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.
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Category : Bread