Graham Bread (So Called) Recipe

1 quart warm water 
1 cake compressed yeast 
1-1/2 tablespoons salt 
2 tablespoons sugar 
2 tablespoons melted vegetable fat 
1-1/4 quarts entire wheat flour 
1-1/2 quarts white bread flour 

Dissolve the yeast in 1-1/2 tablespoons water, add the warm liquid, the salt, the sugar, and the fat, and mix well. Add the flour (reserving a small handful for the board), and mix into a dough. Knead until elastic to the touch (about 8 minutes or more). Put into an oiled bowl, cover, let rise and finish the same as for wheat bread. 

Bran Biscuit 

Take one-half of the Graham bread dough after it has risen and has been worked down the second time. Add 3 tablespoons warm molasses and 1/4 cup scalded and warm rich cream (or 2 tablespoons melted vegetable fat and 2 tablespoons canned milk) and work into the dough until absorbed. Add 2 cups bran and work into the dough by folding it over and over until blended. Cover and let stand until it begins to rise again (about 20 minutes); then roll out to 1/2 inch thickness, cut with a biscuit cutter, lay in an oiled baking pan, let rise about half again their original size and bake in a medium oven.