Graham Bread or whole Wheat Bread

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 cup boiling water
  • 2 tablespoons warm water
  • 1 cup fresh milk
  • 2 teaspoons salt
  • ½ oz. yeast (1 cake)
  • 2 tablespoons sugar
  • Whole wheat flour


Select whole wheat flour, free from outside bran, pour ½ the boiling water into the fresh milk. When lukewarm add yeast, dissolved in 2 tablespoons of warm water, salt and sugar. Mix and stir in sufficient whole wheat flour to make a batter that will drop from a spoon, beat well, cover securely to exclude air and let stand in a warm place (about 75°) for 3 hours, or until quite light, then stir in sufficient flour to make a soft dough, knead lightly for about 10 minutes, making a softer loaf than for white bread. Mould 2 loaves, place in greased pans, cover and let stand in a warm place until the loaves are double their bulk, about 1 hour. Bake in a slow oven for about 1½ hours.

Add 1 cup nuts when moulding into loaves, if desired.