Whole Wheat Bread

To any one of the sponges after they have risen, add enough whole wheat flour to make a dough that can be kneaded. Set it to rise in a warm place protected from draughts. When risen to double its bulk turn out on a bread board and work only enough to form into loaves. Let these rise to half double their bulk and bake for an hour in a moderate oven. If the loaves are large they should bake longer.

The oat flour sponge is especially good.

Graham Bread

To any of the sponges add four cups of graham meal and finish with whole wheat flour. If a coarser bread is desired, add one cup of bran and only three cups of the meal.

Whole Wheat and Apple Sauce Bread

To two cups of whole wheat sponge add one cup of apple sauce that has been sweetened and enough whole wheat flour to make a stiff dough. Proceed as for whole wheat bread.

A cup of sifted squash may be used in place of the apple sauce or one cup of beans that have been put through a sieve, in fact almost any vegetable can be used in this proportion.

Nut and Fruit Loaf

To two cups of any sponge add two cups of graham meal, one cup of chopped or broken nuts, and one dozen dates sliced. Add enough whole wheat flour so that it can be handled. Let it rise to double its bulk and then form into a loaf, let it rise, and bake.

Nut Loaf

Take enough of any risen bread dough to make a loaf. Roll it into a sheet half an inch thick. Scatter chopped nuts over it and roll up and put in the pan to rise. This distributes the nuts evenly and makes a very attractive slice with the curling line of nuts.

Rye Flour Bread

To either the potato or the whole wheat sponge add enough sifted rye flour to make a dough that can be handled. Turn out on to the board and knead well, using whole wheat flour to keep it from sticking. When smooth and velvety set it to rise till it has doubled its bulk. Form into loaves, and when half doubled its bulk bake in a moderate oven for an hour and a half.

Rye Meal Bread

This is made like rye flour bread, only first adding four cups of rye meal to the sponge and finishing with rye flour.

Rye and Corn Meal Bread

To the corn meal sponge add a second tablespoonful of molasses and enough rye flour to make a very stiff dough. Knead well, using whole wheat flour to keep it from sticking to the board. It will take nearly two cups, for the combination of rye and corn meal makes a very sticky dough, and the bread will be sticky unless the dough is kneaded till very stiff. Set it to rise till it has doubled its bulk, and then form into loaves. Let these rise till they have a little more than half doubled their bulk, and bake in a moderate oven one and one half hours.

If the oven is too hot and the crust is hard, wrap the loaf in a wet cloth and over that a dry one.

For the wheatless days use rye flour to knead instead of the whole wheat.

Raised Cinnamon Roll

When making the corn and rye bread, take half the dough, enough to make one loaf, roll it out half an inch thick, spread half a cup or more raisins over it, one teaspoonful of cinnamon and two tablespoonfuls of sugar. Roll up and put in a bread pan to rise. Bake in a moderate oven.

Rye and Squash Bread

This makes a very palatable combination.

To the whole wheat sponge add a second tablespoonful of molasses and one and one half cups of sifted squash or pumpkin. Mix well and add enough rye flour to make a stiff dough. Continue as directed for rye flour bread.

Cooked Oatmeal Bread

To the whole wheat sponge add two cups of cooked oatmeal, cold or warm, and mix till smooth. Add whole wheat flour to make a stiff dough, set to rise, and bake as directed for corn and rye bread. Any cooked cereal may be used in this way.

Oatmeal Bread (1)

Pour two cups of boiling water over two cups of rolled oats. Do this at night, and in the morning add them to the whole wheat sponge. Add whole wheat flour to make a stiff dough, and proceed as with whole wheat bread.

Oatmeal Bread (2)

To two cups of whole wheat add one and one half cups of extra fine oatmeal, fine enough to go through a flour sieve. Use enough whole wheat flour to make a moderately stiff dough, one that can be kneaded, and proceed as with whole wheat bread.

Rice Flour Bread

Add to the potato sponge enough rice flour to make a dough that can be handled, but not too stiff. Knead, using whole wheat flour to keep it from sticking to the board. Proceed as for whole wheat bread.

Rice Flour Bread (one loaf)

Use one half the whole wheat sponge. Use the other half for a loaf of rye bread.

Cooked Rice Bread (1)

Add two cups of cooked rice to the whole wheat sponge. Mix well. Add whole wheat flour to make a stiff dough, and proceed as for whole wheat bread.

Cooked Rice Bread (2)

When the potato sponge has risen well add one quart of cooked rice, one teaspoonful of salt, and enough whole wheat flour to make a very stiff dough. Work well, and let it rise to double its bulk. Make into loaves, and when it has half doubled its bulk, bake.

English Rice Muffins

Take out a pint of dough from the rice bread made from potato sponge before the whole amount of flour is added, while the dough is very soft. Add one tablespoonful of shortening and let it rise. Put it on the ice till ready to use, and then bake on the griddle as directed for rye crumpets.

Sweet Potato Bread

Add two cups of boiled and mashed sweet potato to the whole wheat sponge and whole wheat flour to make a dough. Proceed as for whole wheat bread.

Quick Whole Wheat Bread

Begin early in the morning. Scald one and one half pints of milk or part milk and part water. When lukewarm add two level teaspoonfuls of salt, one tablespoonful of molasses, and one yeast cake that has been dissolved in one half cup of lukewarm water. Stir in enough whole wheat flour to make a drop batter and beat well. Cover and set the dish in a pan of warm water in a warm place to rise. As the water cools add more warm to keep the batter rising. This should be light and spongy in half or three quarters of an hour. Now add enough whole wheat flour to make a dough, turn out on the board, and knead well till it is elastic and velvety. Return to the bowl and cover it and set it in the dish of warm water again. When it has doubled its bulk, turn it on the board and divide it for two loaves. Put it in pans and brush the tops with milk or water. When it has half doubled its bulk, bake in a moderate oven for an hour.