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Bread

Graham Bread

A yeast‑leavened bread made with graham and wheat flour, salt, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and wheat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Bread

Oven, in the book's wordsA brisk oven

Ingredients

Directions

Mix and knead

  1. Mix the yeast with warm water.

  2. Stir in the graham flour.

  3. Let the mixture stand for 4 hours.

  4. Mix in the wheat flour.

  5. Knead vigorously.

Rise and shape

  1. Grease a pan.

  2. Brush the dough with melted lard.

  3. Let the dough rise for 2½ hours.

  4. Shape the dough into loaves.

  5. Let the loaves rise again.

Bake

  1. Bake.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Graham flour
Gives the bread its coarse texture and nutty, wholesome flavor, though its bran limits gluten formation.
Wheat flour
Adds gluten, which builds the elastic network that holds the loaves together.
Yeast
Ferments the dough, producing gas that makes the loaves rise and become airy.
Lard (in the method)
Adds fat that softens the crust and keeps the surface tender.

The step that matters

Knead vigorously. Kneading develops gluten from the wheat flour, giving the dough the strength to trap gas and hold its shape. Bran in graham flour interferes with gluten, so thorough kneading matters more.

“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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