Graham Bread, or Biscuits, Without Yeast
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
Combine Graham flour and baking soda in a bowl.
Add water gradually until a dough forms.
Bake
Shape the dough into rounds or place in small loaf pans.
Bake in a 400°F (200°C) oven until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Graham flour
- Forms the bulk of the dough and gives the bread its structure and hearty, nutty flavor.
- Baking soda
- Reacts with the acidity in the dough to produce gas, helping the bread rise without yeast.
The step that matters
Adding the water gradually. Graham flour absorbs water at different rates depending on its coarseness. Adding water slowly lets you stop once the dough holds together, avoiding a sticky, dense result or a dry, crumbly one.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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