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Graham Bread

A loaf made with flour, graham flour, molasses, soda, and salt, risen overnight and baked.

From an old cookbook · modernised transcription
By Johnson, Vt. Congregational church. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
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Graham Bread

Ingredients

Directions

Make the dough

  1. Mix 2 cupfuls of molasses and 1 teaspoon of soda in a bowl.

  2. Add 1 teaspoon of salt and 1 cupful of flour; stir until combined.

  3. Stir in 2 cupfuls of graham flour; mix until dough forms.

  4. Let the dough rise overnight.

Shape and bake

  1. In the morning, turn the dough without kneading into baking tins.

  2. Let it rise again, then bake for about one hour.

Nutrition, whole recipe (rough)

455Calories
13 gProtein
1 gFat
95 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Johnson, Vt. Congregational church. [from old catalog]. 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. See the original page.

Explore the science

What each ingredient does

Molasses (in the method)
Adds sweetness, moisture and a deep brown colour to the loaf.
Soda (in the method)
Reacts with the acidic molasses to release gas, helping the bread rise.
Graham flour
Provides the bulk of the structure and a coarse, nutty texture.
Flour
Its gluten gives the dough elasticity and helps it hold its shape.

The step that matters

Turn the dough without kneading. Kneading develops gluten and knocks out the gas bubbles formed during the overnight rise, which would make the loaf denser and tougher.

“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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