Graham Bread
From The new practical housekeeping, 1890
Serves 1
Less flour is needed for Graham than for white bread.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 10. The excerpt below is the record exactly as published.
Graham bread should be of white flour and prepared in the same manner as the ferment for white flour bread. When light add sugar and salt to taste, and work in Graham flour until the dough becomes elastic and clinging and is sufliciently stifil Let stand till perfectly risen, then shape into loaves by roll- ing gently under the hand on a well floured molding board, and place in greased baking pans. Less flour is required in proportion to the **wetting," for Graham than for white bread. And unless Graham dough is of the proper consistency, the bread when baked will be moist, sticky and insipid, or dry, rough and unpalatable. The correct proportions are a little more than two measures of Graham flour to one measure of "wettin
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