Graham Bread
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make and shape the dough
Combine 1 cup of all-purpose flour with graham flour.
Knead the dough until smooth.
Shape into a loaf and place in a greased loaf pan.
Rise and bake
Let rise until doubled in size.
Bake at 350°F (175°C) for 30-40 minutes or until golden brown.
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
- All-purpose flour
- Provides gluten for structure so the loaf holds its shape.
- Graham flour
- Adds coarse bran and nutty flavour, giving the bread a denser, heartier texture.
The step that matters
Let rise until doubled in size. Yeast needs time to produce gas that expands the dough. Under-proofed dough bakes up dense, while over-proofed dough can collapse in 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.
More graham bread recipes
You might also like
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Potato Bread124 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.