Hard Graham Rolls

Ingredients

• 1 quart Graham flour
• ⅔ pint cold water (ice-water if available)

Directions

The book gives no oven temperature. The 400°F (200°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.

1. Preheat the oven to 400°F (200°C) and clean the bread pans.

2. Sift the Graham flour if it is coarsely ground.

3. Gradually add the cold water to the flour while stirring to avoid puddles.

4. Mix until a soft dough forms, adjusting water as needed based on flour texture.

5. Knead the dough lightly for 10 minutes until smooth and elastic.