Work to a dough and then proceed as in the straight dough method.


ENTIRE WHEAT BREAD

Two cupfuls of water,
Three tablespoonfuls of syrup,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.

Mix thoroughly and then crumble in one yeast cake and stir until
dissolved, then add

Seven and a half cupfuls of wheat flour.

Work to a smooth elastic dough and proceed as in a straight dough.


PRUNE BREAD

Wash to thoroughly cleanse one-half pound of prunes and then stone and
with a pair of scissors cut into small pieces the size of a raisin.
When the bread is ready to go into the pans add the prunes and knead
the dough well to distribute the prunes. Then place in pans and
proceed as usual.


BRAN BREAD

Two cupfuls of water, 80 degrees Fahrenheit,