Bran Bread

Bran Bread

Ingredients:
2 c. milk
6 Tb. molasses
1-1/2 tsp. salt
1/2 yeast cake
1/4 c. lukewarm water
2 c. white flour
4 c. graham flour
1 c. sterilized bran
1 c. white flour additional for kneading

Directions:
Scald the milk and to it add the molasses and salt. When this is
lukewarm, add to it the yeast cake dissolved in the lukewarm water, as
well as the white flour and 1 cupful of the graham flour. Cover this
mixture and let it rise. When it has risen sufficiently, add the bran
and the rest of the graham flour and knead. Cover this dough, and let it
rise until it doubles in bulk. Then shape it into loaves, place it in
the greased pans, let it rise again until it doubles in bulk, and bake
in a hot oven.
79. RYE BREAD.--Rye bread has a typical flavor that many persons enjoy.
When rye flour is used alone, it makes a moist, sticky bread; therefore,
in order to produce bread of a good texture, wheat flour must be used
with the rye flour. The recipe here given is for the short process of
bread making, but by reducing the quantity of yeast it may be used for
the long process.
RYE BREAD
(Sufficient for Three Loaves)