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Bread

Graham Bread

A yeast-leavened bread made with wheat flour, Graham flour, yeast, water, salt, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Wheat and flour 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 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 sponge

  1. Mix the wheat flour with the yeast and ½ pint of lukewarm water thoroughly.

  2. Let the mixture stand in a warm place until it becomes light.

Make and bake the bread

  1. Once light, add 1 pint of lukewarm water, salt, sugar, and enough Graham flour to form a soft dough.

  2. Let the dough rise, then knead it.

  3. Bake in a moderate oven at 350°F (175°C).

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 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. Wheat + sugartop 27% of all pairs
    Smell alikelow
    Cooked together2,071 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Wheat flour
Provides the main starch and gluten structure that holds the loaf together.
Yeast
Ferments the dough, producing gas that makes it light and rise.
Graham flour
Adds bulk and a coarser texture to the soft dough.
Sugar
Feeds the yeast and helps the crust brown during baking.

The step that matters

Let the mixture stand until it becomes light. The sponge must ferment fully before the rest of the flour and water go in. Yeast activity is what leavens the bread, and a warm place helps it work steadily.

“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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