In summer it would be necessary to find a cool place; in winter a warm one,--the chief point being to keep the temperature _even_.
If mixed early in the morning, it is ready to mold and bake in the afternoon, from seven to eight hours being all it should stand.
This first mixture is called a _sponge_; and, if only a loaf of graham or rye bread is wanted, one quart of it can be measured, and thickened with other flour as in the rules given hereafter.
To finish as _wheat bread_, stir in enough flour from the two quarts remaining to make a dough.

Flour the molding-board very thickly, and turn out.

Now begin kneading, flouring the hands, but after the dough is gathered into a smooth lump, using as little flour as may be.

Knead with the palm of the hand as much as possible.

The dough quickly becomes a flat cake.