Evening Republican, Volume 16, Number 225, Rensselaer, Jasper County, 19 September 1912 — Graham Nut Bread. [ARTICLE]

Graham Nut Bread.

One cake compressed yeast dissolved in cup of warm water with one teaspoon sugar. Let stand until foamy. Make soft sponge with four cups warm water, two teaspoonß salt, one teaspoon lard, two tablespoons sugar, dnd white flour. Add the yeiast and let stand until very light. Mix into soft loaf with one cup sugar, one-half cup walnuts cut fine and two and onehalf pounds Graham flour. Let rise and make into four loaves. Bake in moderate oven one hour.