Graham or Whole-wheat Bread
Ingredients
Directions
The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
Dissolve the salt and sweetening in 1 cup of lukewarm liquid.
Add 4 cake compressed yeast blended with ½ cup lukewarm water (or 4 tablespoons liquid yeast).
Mix in enough graham flour to form a dough that is not too stiff.
Knead until smooth and elastic.
Cover and let rise until doubled in bulk.
Shape and bake
Knead down, mold, and place in a greased pan.
Allow to rise until just doubled in volume.
Bake for at least 1 hour at 350°F (175°C).
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 or whole wheat flour
- Provides the structure of the loaf and a hearty, nutty flavour.
- Yeast
- Produces gas as it ferments, making the dough rise and become airy.
- Sweetening
- Feeds the yeast and adds sweetness and some browning in the crust.
- Salt
- Strengthens the gluten and controls the speed of yeast fermentation.
The step that matters
Knead until smooth and elastic. Kneading develops the gluten network that traps the gas from the yeast. Whole wheat flour has bran that cuts through gluten, so the dough may need thorough kneading to hold its rise.
“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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