|All purpose flour||2 Cup (32 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
|Graham flour||2 Cup (32 tbs)|
|Compressed yeast/2 teaspoons active dry yeast||1⁄2 Ounce (1/2 Cake)|
Mix the flours and salt in a bowl and rub in the shortening.
To make dough with compressed yeast, mix the sugar into the flour.
Mix the yeast with the water until it has dissolved, then add to the flour all at once.
Mix to a biscuit-like dough which leaves the bowl clean, adding a little more white or brown flour if too sticky to handle.
To make dough with active dry yeast, mix 1 teaspoon sugar into the flour.
Dissolve the other teaspoon of sugar in warm water (100-110°F) and sprinkle in the yeast.
Leave in a warm place for 10 minutes, or until frothy.
Add to the flour all at once.
Mix to a biscuit-like dough as with compressed yeast.
Knead the dough for about 2 minutes until smooth.
Place inside an oiled plastic bag and leave to rise until doubled in size.
Remove the plastic bag, punch down and knead for 1-2 minutes.
To make loaves, divide the dough into 2 pieces and shape each piece to fit a well greased 4 1/2 x 2 1/2 x1 1/2-inch loaf pan.
To make rolls, divide the dough into 12 pieces and form each piece into a roll.
Place well apart on greased baking sheets.
Brush the tops with water and sprinkle with cracked wheat, if liked.
Put the pans or baking sheets in a large lightly oiled plastic bag and leave to rise until dough has doubled in size.
Remove from the plastic bag.
Bake the loaves in the center of a hot oven (450°F) for approximately 30 minutes; bake the rolls on second shelf from top of a hot oven for approximately 15 minutes.
Turn out and cool on a cake rack.