Graham Bread With Nuts

(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.

Whole-Wheat Fruit Bread (Three Small Loaves)

1 yeast cake 2 c. lukewarm liquid 2 Tb. fat 1/4 c. brown sugar stoned, chopped dates 2 tsp. salt 6 c. whole-wheat flour 1-1/2 c. seeded raisins or stoned, chopped dates 1 c. white flour for kneading

Dissolve the yeast cake in a little of the lukewarm liquid and add it to the fat, sugar, and salt that have been put into the mixing bowl. Pour in the remainder of the liquid and add half or all of the flour, depending on the bread-making method that is followed.
Stir in the fruit before all the flour is added and just before the dough is shaped into loaves. After it has risen sufficiently in the greased pans, proceed with the baking.