3 cups bread flour, 1 1/2 cups graham flour, If cups water, 1/2 ounce yeast, 1/4 cup oil, 2 teaspoons salt, 1/4 cup sugar.

Sift the white flour, salt, and sugar, into a mixing bowl, dissolve the yeast in the warm water, pour on one side of the white flour, and make a sponge as for fruit bread. When light and full of bubbles, add the oil and mix into the sponge by beating with a large spoon; add the graham flour and mix all into a dough. Have the board well floured to begin with, as this must be a very soft dough. Turn out the dough, sprinkle it over with a very little flour to keep it from sticking to the hands. Pat it down with the hands, fold it over and work it together until it is well mixed, using just enough flour to keep the dough from sticking to the board. Return the dough to the bowl, then cover it and let it rise until it is light, using the same test as for wholewheat bread; then knock it down in the center, turn it over in the bowl and let it rise until about one-third more than its former bulk, or for about twenty minutes; then turn out on a floured board, work together very lightly, mold and roll out into buns about one and one-half ounces in weight each, lay quite close together in an oiled pan, and let them rise until they respond very weakly to the pressure of the fingers; bake in a quick oven.