Graham Bread

Thicken water with flour to a thin batter.

Add sugar, salt and yeast and stir in more flour until quite stiff.

In the morning, add a small teaspoon soda and flour enough to make the batter stiff as can be stirred with a spoon.

Put into pans and let rise again, then bake in even oven, not too hot at first (keep warm while rising).

Smooth over the loaves with a spoon or knife dipped in water.