Graham Bread
Ingredients
Directions
Stir the yeast into the warm water.
Add a little salt.
Gradually mix in graham flour until you achieve a thick batter.
Bake for 15 minutes longer than a white bread loaf of the same size.
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
- Yeast
- Produces gas that makes the bread rise and gives it a lighter texture.
- Graham flour
- Forms the structure of the bread and gives it its whole-grain flavour and texture.
The step that matters
Gradually mix in graham flour until a thick batter forms. Graham flour is bran-rich and absorbs liquid at its own pace, so adding it gradually lets you judge the consistency and avoid a batter that is too stiff or too runny.
“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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