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 the dough
Combine 1 cup of all-purpose flour with graham flour until you reach the desired consistency.
Knead the dough until smooth and elastic.
Shape and rise
Shape the dough into a loaf and place it in a greased loaf pan.
Let it rise in a warm place until doubled in size.
Bake
Bake in a preheated oven at 350°F (175°C) for about 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 and an elastic dough that holds its shape.
- Graham flour
- Adds coarse bran and a nutty flavour, giving the loaf a denser, heartier texture.
The step that matters
Kneading the dough. Kneading develops gluten strands that trap gas from the rising yeast, so the loaf becomes smooth, elastic and able to rise well. 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.
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.