Gluten Bread.—Another way of making this bread is to make a sponge with ½lb. of wholemeal flour, three-quarters of a pint of water, and half a yeast cake. Let this stand for about two and a half to three hours, then work in ½lb. more meal and about three-quarters of a pint of water, a teaspoonful of salt, and two tablespoonfuls of molasses, kneading this well to a soft, smooth dough, and using in the process 2oz. or so more of the flour. Let this rise till the next morning, when you make it up into two loaves; again let these rise till double their original size, and bake fifty minutes in a moderate oven. These are American recipes.