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Bread

Graham Bread

A yeast‑leavened bread made with Graham flour and white flour sponge.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Graham Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. In a large bowl, combine tepid water, salt, and sugar.

  2. Stir in the sponge made of white flour.

  3. Add Graham flour until the mixture is almost too stiff to stir.

Rise and bake

  1. Transfer the dough to a baking pan and let it rise for about 2 hours.

  2. Bake in a moderate oven at 350°F (175°C) until done.

  3. Wrap the bread in a wet towel until cool.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Graham flour
Forms the bulk of the dough, giving the bread its structure and wholesome texture.
Sponge made of white flour
Starts fermentation, helping the dough rise and develop a lighter crumb.
Sugar
Feeds the yeast and adds sweetness and browning during baking.

The step that matters

Adding Graham flour until almost too stiff to stir. Graham flour absorbs water slowly and contains bran that can weigh down the dough. Stopping when the mixture is nearly too stiff to stir keeps the dough workable and the loaf tender rather than dense.

“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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