Two cups graham flour, one cup buttermilk, one-half cup sugar, one egg, one teaspoonful soda, one tablespoonful butter, a pinch salt.
One cup sponge, one cup warm water, one-fourth cup molasses, two tablespoons melted butter. Thicken with equal quantities of graham, and flour just enough to form a loaf; then raise.
Graham Bread Recipe
A little more formal, the following recipe is from The Settlement Cookbook, Milwaukee, 1891.
Soft Graham Bread
3 cups graham flour
1 cup white flour
1 teaspoon salt
1/2 cup molasses or 1/4 cup sugar
2 tablespoons butter
3/4 yeast cake
1-1/2 cup warm water
Dissolve the yeast with a little of the lukewarm water, mix the other ingredients in the order given, and add sufficient lukewarm water to make a soft dough. Cover bowl and set in warm place. When the dough is light, beat it and pour into the bread pans, filling them half full. When light, bake in a moderate oven.