3 1/2 cups white bread flour, 2 cups wholewheat flour, 1 pint water, 1/2 ounce yeast, 1 tablespoon sugar, 1 tablespoon oil, 1 tablespoon salt.
Mix the dough the same as for white bread, only that it is not to be kneaded so long as white bread; work it enough to mix well, kneading it lightly, and put it into an oiled dish, cover, and finish the same as for white bread, only it needs a little closer watching and must not be quite so light in the pans as white bread. The wholewheat and graham flour used in these recipes are made from the Western soft wheat mixed with a strong gluten white flour.
Same as wholewheat bread, except that graham flour is used instead of wholewheat.
Mix as for graham bread, except that rye flour is used instead of graham. With a little care more rye flour may be used, about equal quantities of rye and white flour.