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 yeast (compressed) blended with 4 cups lukewarm liquid (or 4 tablespoons liquid yeast).
Mix in enough graham flour to form a dough that is not too stiff.
Knead until smooth and elastic.
Rise and shape
Cover and let rise until doubled in bulk.
Knead down, mold, and place in a greased pan.
Allow to rise until just doubled in volume.
Bake
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 bulk of the structure, and its bran and germ make the crumb denser than white bread.
- Yeast
- Produces carbon dioxide as it ferments, which makes the dough rise and gives it a light crumb.
- Sweetening
- Feeds the yeast and adds a mild sweetness and browning to the crust.
The step that matters
Knead until smooth and elastic. Kneading develops gluten, the protein network that traps the yeast's gas. Whole wheat flour has bran that cuts into gluten strands, so under-kneading leaves a dense loaf that does not rise well.
“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.
More whole wheat bread recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.