Graham Bread
Ingredients
Directions
Make the dough
Take one and a half pints of tepid water, add one heaping teaspoon of salt and one half cup of sugar.
Stir in one half pint or more of the sponge made of white flour, as in my rule for white bread.
Then add Graham flour until almost too stiff to stir.
Rise and bake
Put it in the baking pan.
Let it rise well, which will take about two hours.
Then bake in a moderate oven.
When done, wrap in a wet towel until cool.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Graham flour (in the method)
- Forms the main structure of the loaf and gives it its coarse, hearty texture.
- White flour sponge (in the method)
- Starts fermentation early, helping the loaf rise and develop flavor.
- Sugar
- Feeds the yeast and adds a mild sweetness that promotes browning.
The step that matters
Letting the dough rise fully. Bran and whole-grain flour in Graham dough weigh it down, so under-proofing leaves a dense loaf. The dough should look visibly puffed and airy before it goes into the oven.
“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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