--To increase the food value of graham bread,
nuts are sometimes added. This kind of bread also provides an agreeable
variety to the diet. The following recipe is intended to be carried out
by the short process, so that if the long process is desired the
quantity of yeast must be reduced.
GRAHAM BREAD WITH NUTS
(Sufficient for Two Loaves)
1 cake compressed yeast
2 c. lukewarm liquid
1/4 c. molasses
2 Tb. fat
1 Tb. salt
2 c. white flour
4 c. graham flour
1-1/2 c. chopped nuts
1 c. white flour additional for kneading
Dissolve the yeast in a little of the lukewarm liquid and mix it with
the molasses, fat, and salt. Add the remaining liquid and the white
flour. Let this sponge rise until it is light. Then stir in the graham
flour, adding the nuts while kneading. Let the dough rise until it
doubles in bulk. Shape into loaves, place it in the greased pans, and
let it rise until it doubles in size. Bake for an hour or more,
according to the size of the loaves.
77. Whole-Wheat Fruit Bread.--A very delicious whole-wheat bread is
produced by combining fruit, which, besides improving the flavour, adds
to the food value of the bread. Thin slices of this kind of bread spread
with butter make excellent summer sandwiches. If the short process is
employed, the amounts specified in the following recipe should be used,
but for the long process the quantity of yeast should be decreased.
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