Graham Bread
Ingredients
Directions
The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
In a bowl, mix graham flour and water until a dough forms.
Knead the dough thoroughly.
Let the dough stand for several hours.
Shape and bake
Preheat the oven to 350°F (175°C).
Shape the dough into a loaf and place it on a baking sheet.
Bake for 30-40 minutes until firm and lightly browned.
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 structure of the loaf and the whole-grain flavour and colour.
- Water
- Hydrates the flour so its proteins and starches can form a cohesive dough.
The step that matters
Knead the dough thoroughly. Kneading develops the gluten network in the flour and water, giving the dough elasticity to hold its shape and trap gas. Under-kneaded dough bakes up dense and crumbly.
“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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