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
Mix 2 parts graham flour with 1 part white flour.
Add warm water gradually until a dough forms.
Knead the dough until smooth and elastic.
Let the dough rise in a warm place until doubled in size.
Shape and bake
Shape the dough into a loaf and place it in a greased pan.
Allow it to rise again until it reaches the top of the pan.
Bake in a preheated oven at 350°F (175°C) for about 30-40 minutes.
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
- Graham flour
- Provides the coarse bran and whole-grain body that give this loaf its hearty texture.
- White flour
- Adds gluten-forming protein so the dough holds its structure and rises well.
- Warm water
- Hydrates the flours so gluten can form and the dough becomes workable.
The step that matters
Knead the dough until smooth and elastic. Kneading aligns gluten proteins into a stretchy network that traps gas. Under-kneaded dough rises poorly and bakes up dense, especially with heavy graham flour.
“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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