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Bread

Graham Bread

A simple loaf made from Graham flour, water, yeast, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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.

Prepare the dough

  1. Preheat the oven to 350°F (175°C).

  2. Mix Graham flour with water, yeast, and salt to form a soft dough.

  3. Knead the dough lightly, about half as much as white bread.

  4. Shape the dough into loaves and place in greased pans.

  5. Allow the loaves to rise until doubled in size.

Bake and store

  1. Bake for 40 to 50 minutes for small loaves, and about 1 hour for large ones.

  2. Check that the crust is a good chestnut brown before removing from the oven.

  3. Turn the loaves out of the pans and let them cool upright.

  4. Wrap cooled loaves in clean linen and store in a clean bread box.

  5. Slice the bread just before serving.

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

What each ingredient does

Graham flour
Provides the bran and wheat germ that give the loaf its coarse, hearty texture and nutty flavor.
Water
Hydrates the flour so gluten can form, giving the dough its elasticity and soft structure.
Yeast
Produces carbon dioxide as it ferments, making the dough rise and giving the loaf an open crumb.
Salt
Tightens gluten structure and controls yeast activity, improving dough strength and flavor.

The step that matters

Checking the crust colour before removing the loaves. Graham loaves are dense and can look done while the centre is still moist. Browning in the crust signals that the Maillard reaction and caramelisation have developed flavour, so judging colour helps avoid underbaking.

“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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