Whole Wheat and Graham Bread

Use ⅓ white flour and ⅔ whole wheat or graham instead of all white flour in the recipe for white bread. These breads require to be kneaded a little stiffer than white flour bread to prevent their being coarse grained and falling in the oven; also, care must be taken that they do not get too light before baking. It is a mistake to put molasses or sugar into graham bread as it conceals the sweet nutty flavor of the flour.