Graham Bread
Ingredients
Directions
Stir the yeast into the warm water.
Add a little salt.
Gradually mix in graham flour until you have a thick batter.
Bake for 15 minutes longer than a white bread loaf of the same size.
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
- Yeast
- Produces gas that makes the dough rise and become airy.
- Graham flour
- Provides the bulk structure and the coarse, nutty texture of the bread.
The step that matters
Gradually mix in graham flour until you have a thick batter. Adding flour gradually lets it hydrate evenly, so the batter reaches an even, thick consistency without lumps or dry pockets, which helps the yeast distribute and the loaf rise evenly.
“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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