Graham Bread
- 2 cups hot liquid (water, or milk and water)
- 1/2 cup molasses
- 2 1/2 teaspoons salt
- 1/4 yeast cake dissolved in
- 1/4 cup lukewarm water
- 3 cups flour
- 3 cups Graham Flour
Prepare and bake as Entire Wheat Bread. Then bran remaining in sieve after sifting Graham flour should be discarded. If used for muffins, use two and one-half cups liquid.
Submitted by Aug 2, 2009
15 min
30 min
45 min