Mix and then add

One yeast cake,
Five cupfuls of white flour,
Three cupfuls of rye flour,
Two tablespoonfuls of shortening.

Work to a dough and ferment three and one-quarter hours, then proceed
as in the straight dough method. When the dough is ready for the pans
use the same method as for Vienna bread. Bake in a similar manner,
having the oven heated to 450 degrees Fahrenheit. Rye bread requires
an oven hotter than for wheat bread. Wash the rye bread when taking
from the oven with warm water. Caraway seeds may be added if desired.


GRAHAM BREAD

Two cupfuls of water, 80 degrees Fahrenheit,
Four tablespoonfuls of syrup,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.

Stir until dissolved and then crumble in one yeast cake, dissolve
thoroughly, and then add

Four cupfuls of white flour,
Three and one-half cupfuls of graham flour,
Three tablespoonfuls of shortening.