Graham bread is made using a type of whole wheat flour called Graham flour. Invented by Kansan Sylvester Graham in the 1830s, he created it as a healthier alternative to refined white flour. Graham flour, unrefined and unbleached, is brown with a nutty and slightly sweet flavor. It’s made by finely grinding the endosperm of winter wheat while retaining the bran and germ layers. Although whole wheat flour and Graham flour are often used interchangeably, Graham flour is coarser and not sifted during milling.
Recipe Servings: 20
Prep Time
4 minutes
Cook Time
40 minutes
Total Time
44 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pans
- 1 egg
- 1 cup sugar
- 3 cups whole wheat graham flour
- 1 cup white whole wheat flour
- Salt, pinch
- 2½ cups buttermilk
- 2½ tsp baking soda
- 2 Tbsp milk
- Melted butter, as needed to brush loaves (optional)
Directions
- Preheat oven to 350°F. Grease two 9-inch loaf pans with nonstick cooking spray.
- Cream together egg and sugar in large bowl.
- Whisk together both flours and salt in a separate bowl.
- Add flour mixture, alternating with the buttermilk, to the creamed mixture.
- Stir together baking soda and milk in a small bowl. Add it to the batter and gently mix until just combined.
- Pour batter into loaf pans, dividing equally.
- Bake loaves for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Remove the loaves from oven and brush tops with melted butter, if using.
- Let loaves cool before slicing.
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