Name: Graham Bread
Ingredients: ¼ cake of yeast; 1 cup water; 3 cups Graham flour; 1½ teaspoons salt

Graham Bread

Ingredients

¼ cake of yeast
1 cup water
3 cups Graham flour
1½ teaspoons salt

Directions

Dissolve the yeast in water.
In a bowl, combine the dissolved yeast, Graham flour, and salt.
Mix until a dough forms.
Prepare and bake as you would for whole wheat bread.
Discard the bran remaining after sifting the Graham flour.

Recipe from a historical cookbook (Internet Archive).

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: Provides the main structure of the bread and a coarser, nuttier texture.
Yeast: Produces carbon dioxide gas as it feeds, making the dough rise.
Water: Hydrates the flour so gluten can form, giving the dough its stretch.

“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.