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
Combine the graham flour and white flour in a large bowl.
Add water gradually until a dough forms.
Sprinkle in salt to taste.
Knead the dough until smooth.
Shape, rise and bake
Shape the dough into loaves and place in greased pans.
Let the loaves rise until doubled in size.
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 bran and whole-grain body that gives this bread its nutty, hearty texture.
- White flour
- Supplies gluten-forming proteins that give the dough structure and help it hold its shape.
- Water
- Hydrates the flours so gluten can develop into a cohesive, elastic dough.
The step that matters
Kneading the dough until smooth. Kneading aligns and strengthens gluten strands, giving the loaves the structure to trap gas and rise well. Stopping early leaves a weak, dense crumb.
“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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