Skip to main content
Bread

Graham Bread

A yeast bread made with graham flour, milk, water, sugar, salt, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Bread

Ingredients

Directions

Make the dough

  1. Dissolve the yeast in ½ cup cold water.

  2. Heat the milk and water mixture until lukewarm, then add the dissolved yeast, sugar, and salt.

  3. Mix in enough sifted graham flour to form a soft dough.

  4. Flour a board well with white flour, then turn out the dough and knead until it no longer sticks.

Rise and bake

  1. Let the dough rise for 3 hours.

  2. Shape the dough into loaves and let rise for 1 hour or until light.

  3. Bake until golden brown.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Milk and water
Hydrates the flour and makes the dough soft and workable.
Compressed yeast
Produces gas that makes the dough rise and become light.
Graham flour
Forms the main structure and gives a coarse texture and nutty flavor.
Sugar
Feeds the yeast and adds sweetness and some browning.

The step that matters

Knead until the dough no longer sticks. Graham flour's bran cuts through gluten strands, so thorough kneading is needed to build enough structure to trap the yeast's gas and let the loaves rise well.

“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

Steamed 18Quick 13 See all 389 →

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes