Stirred Brown Bread Recipe

Measure three cups of graham flour into a large mixing-bowl; add one cup

of bran, and sift on to these one cup and one-half of white flour, to

which one and one-fourth a teaspoonful of salt has been added. Stir

together until mixed. Dissolve one teaspoonful of baking soda in a

tablespoonful of hot water, and add to two cups of buttermilk. Melt two

tablespoonfuls of butter and one of any preferred substitute, mix with

one-half a cup of molasses, stir into the buttermilk, and add all to the

dry ingredients, stirring vigorously. Lastly, add one-half a compressed

yeast cake to the batter, and stir again until the yeast is thoroughly

incorporated with the batter, which should be very stiff. Place in a

greased bread pan, cover, set in a warm place until batter has risen to

top of pan or doubled in bulk. Bake one hour in an oven with gradually

increasing heat. This bread keeps fresh for a long time, and is

particularly good sliced thin for sandwiches.

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