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.
Prepare
Combine the all-purpose flour and graham flour in a mixing bowl.
Add water gradually until a dough forms.
Knead the dough until smooth.
Shape, rise and bake
Shape the dough into a loaf and place it in a greased loaf pan.
Let it rise in a warm place until doubled in size.
Bake in a preheated oven at 350°F (175°C) for 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
- All-purpose flour
- Provides gluten for structure, giving the loaf its elastic framework and rise.
- Graham flour
- Adds coarse bran and germ, contributing a nutty flavour and a denser, heartier texture.
The step that matters
Kneading the dough until smooth. Kneading aligns and develops gluten strands, which trap gas from rising. Under-kneaded dough rises poorly and bakes up 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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