We’ve always been fans of the hearty Graham Bread Recipe, a wholesome classic that traces back to 19th-century America and the health-focused vision of Sylvester Graham. This whole wheat wonder isn’t just nutritious—it’s packed with nutty flavor and simple ingredients that make it a kitchen staple for busy families.
In our experience baking this bread we appreciate how it brings a touch of history to your table while fitting seamlessly into modern routines. Whether you’re toasting it for breakfast or using it for sandwiches we’ll guide you through the basics to create a loaf that’s as delicious as it is good for you.
Ingredients
In our Graham Bread Recipe, we select simple, nutrient-rich ingredients that capture the essence of this 19th-century classic, ensuring a hearty loaf with a nutty flavor and wholesome texture.
To prepare, we organize the ingredients in the order they are used during mixing and baking. Here’s the detailed list with precise measurements and any necessary prep notes:
- 2 cups graham flour: We start with this coarsely ground whole wheat flour—the heart of our recipe—sifted to remove lumps for even incorporation.
- 1 cup all-purpose flour: Added next to provide structure and lightness; we measure it after sifting for accuracy.
- 1 packet (2¼ teaspoons) active dry yeast: Dissolved in warm water before use; we proof it first to ensure it activates properly for a good rise.
- 1¼ cups warm water: Used to dissolve the yeast; we heat it to about 100-110°F to promote yeast activity without killing it.
- 2 tablespoons honey: Incorporated after the yeast for natural sweetness; we recommend raw honey for enhanced flavor depth.
- 1 teaspoon salt: Mixed in with the dry ingredients; this enhances the bread’s taste and controls yeast action.
- 2 tablespoons unsalted butter, softened: Added during kneading; we melt and cool it slightly if needed for easy blending.
| Serving Size (1 slice, ~50g) | Calories | Protein (g) | Fiber (g) | Carbohydrates (g) |
|---|---|---|---|---|
| 1 serving | 120 | 4 | 3 | 22 |
Equipment Needed
Now that we’ve gathered our simple, nutritious ingredients for the Graham Bread, let’s prepare the essential tools to ensure a seamless baking process. As experts in wholesome baking, we recommend these key items to achieve that perfect, nutty-flavored loaf with its hearty texture.
To make baking straightforward and efficient, here’s a detailed list of the equipment we’ll need:
- Large Mixing Bowl: We use this sturdy bowl to combine the graham flour, all-purpose flour, and other dry ingredients, allowing for easy stirring and dough development.
- Measuring Cups and Spoons: Accurate measurement is crucial for our recipe, so these tools help us precisely portion out ingredients like warm water and honey to maintain the bread’s balanced flavor and rise.
- Whisk or Wooden Spoon: Ideal for blending the active dry yeast with warm water and mixing in the honey and salt, ensuring even distribution without overworking the dough.
- Loaf Pan (9×5 inches): This standard pan provides the perfect shape for our Graham Bread, promoting an even bake and that classic, golden crust we love.
- Kitchen Scale: For precise weighing of flours and butter, which helps us avoid inconsistencies and guarantees a consistent, wholesome texture every time.
- Oven Thermometer: We rely on this to verify our oven reaches the exact temperature needed, typically around 350°F, for optimal rising and baking results.
- Cooling Rack: After baking, this allows our fresh loaf to cool evenly, preserving its moist interior and preventing sogginess.
By having these tools ready, we can transition smoothly from mixing our ingredients to enjoying a freshly baked Graham Bread that’s both nutritious and delicious.
Instructions
Now that we have our simple ingredients measured and essential equipment ready, let’s walk through the steps to bake our nutritious Graham Bread with confidence and ease.
Prepare the Ingredients
Before we begin mixing, it’s crucial to prepare our ingredients for optimal results. Start by activating the active dry yeast: in a small bowl, combine 2 1/4 teaspoons of active dry yeast with 1/4 cup of warm water (around 110°F) and 1 teaspoon of honey. Stir gently and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is alive and ready. Meanwhile, measure out 2 cups of graham flour, 1 1/2 cups of all-purpose flour, and 1 teaspoon of salt into separate bowls to keep them organized. If your unsalted butter is cold, soften 2 tablespoons at room temperature for easy incorporation—this ensures a smooth, even texture in our wholesome loaf.
Mix the Dough
With our ingredients prepped, we now mix the dough to create a hearty base. In a large mixing bowl, combine the activated yeast mixture with 1 cup of warm water and 2 tablespoons of honey, stirring until fully blended. Add the graham flour, all-purpose flour, and salt, then use a wooden spoon or whisk to mix vigorously until a shaggy dough forms—the dough should feel slightly sticky yet cohesive, with a nutty aroma from the graham flour that promises a flavorful bread. Once mixed, incorporate the softened unsalted butter by working it in with your hands or a spoon, ensuring it’s evenly distributed for that signature tender crumb we love in Graham Bread.
Knead and Rise
Next, we knead and rise the dough to develop its structure and flavor. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, using the heels of your hands to push and fold—the dough will transform from sticky to smooth and elastic, a satisfying change that indicates gluten development. Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl, turning it once to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free spot for 1-1.5 hours, or until it doubles in size—the dough will emit a yeasty, nutty scent as it proofs, setting the stage for a perfectly risen loaf.
Shape the Loaf
After rising, we shape the loaf to prepare it for baking. Gently punch down the dough to release air bubbles, then transfer it to a lightly floured surface. Roll and shape it into a rectangular form, about 9 inches long, and tuck the ends under to fit snugly into a greased 9×5 inch loaf pan—the shaped dough should feel firm yet pliable, ensuring an even bake and a golden crust. Cover the pan loosely with a towel and let it rise again for 30-45 minutes in a warm area, allowing the loaf to puff up slightly for that light, airy texture we aim for in our Graham Bread.
Bake the Bread
Finally, we bake the bread to achieve a crispy exterior and soft interior. Preheat your oven to 375°F and place the risen loaf in the center rack. Bake for 30-35 minutes, or until the top turns a deep golden brown and the internal temperature reaches 190°F when checked with an oven thermometer—the aroma of freshly baked Graham Bread will fill your kitchen, evoking its 19th-century roots. Once done, remove the loaf from the oven and let it cool on a wire rack for at least 15 minutes before slicing, allowing the flavors to settle for the best taste.
Make-Ahead Instructions
As we wrap up our exploration of the Graham Bread recipe, let’s dive into practical ways to prepare it in advance. This allows us to enjoy a fresh, nutty loaf with minimal effort on busy days, maintaining its hearty texture and wholesome flavor.
Preparing the Dough Ahead
We recommend making the dough up to 24 hours in advance for optimal results. This method lets the flavors develop while keeping the process straightforward.
- Step 1: After mixing and kneading the dough as outlined in our baking instructions, cover it tightly with plastic wrap or place it in an airtight container.
- Step 2: Refrigerate the dough immediately to slow fermentation, which enhances its nutty taste without over-proofing.
- Step 3: When ready to bake, remove the dough from the fridge and let it sit at room temperature for about 1 hour until it reaches a pliable consistency.
- Step 4: Shape the loaf as directed, allow for a second rise (which may take longer due to chilling), and bake at the recommended temperature.
This approach ensures our Graham Bread retains its signature soft interior and crispy crust, making it ideal for meal prep.
Baking and Storing the Bread Ahead
For even more convenience, we can bake the entire loaf in advance and store it properly to preserve its fresh-baked quality.
- Step 1: Once the bread has cooled completely on the rack, slice it if desired or keep it whole for later use.
- Step 2: Wrap the loaf tightly in plastic wrap, then place it in a resealable freezer bag or airtight container to prevent staleness.
- Step 3: Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months for longer-term storage.
- Step 4: To refresh, thaw frozen bread overnight in the fridge if needed, then warm it in a 350°F oven for 10-15 minutes until crisp and aromatic.
If you’re tracking storage options, here’s a quick reference table for our Graham Bread’s shelf life:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Room Temperature | Up to 2 days | Keep in a cool, dry place away from sunlight. |
| Refrigerator | Up to 5 days | Wrap securely to avoid moisture buildup. |
| Freezer | Up to 3 months | Double-wrap for protection against freezer burn. |
By following these Make-Ahead Instructions, we can savor our Graham Bread’s rich, nutritious profile whenever the craving hits, without compromising on taste or texture.
Conclusion
We’ve truly enjoyed guiding you through this Graham Bread adventure. It’s a simple way to bring wholesome nutrition to your table.
This recipe connects us to its rich history while fitting modern lives.
Let’s bake more and savor the fresh, hearty results together.
Frequently Asked Questions
What is Graham Bread?
Graham Bread is a nutritious whole wheat bread from 19th-century America, inspired by Sylvester Graham. It features a nutty flavor and simple ingredients, making it ideal for families. This versatile bread suits various meals and offers historical significance, providing a healthy, hearty option for everyday baking.
What ingredients are needed for Graham Bread?
The key ingredients include graham flour, all-purpose flour, active dry yeast, warm water, honey, salt, and unsalted butter. These simple, nutrient-rich components ensure a wholesome texture and flavor. Precise measurements are essential for the best results, with each ingredient contributing to the bread’s nutritional value.
What equipment is required to bake Graham Bread?
You’ll need a large mixing bowl, measuring cups and spoons, a whisk or wooden spoon, a 9×5 inch loaf pan, a kitchen scale, an oven thermometer, and a cooling rack. These tools help mix, shape, and bake the bread smoothly, ensuring even results and a delicious finish.
How do I bake Graham Bread?
Start by activating the yeast in warm water, then mix with flours, honey, salt, and butter. Knead the dough, let it rise until doubled, shape into a loaf, and rise again. Bake at the optimal temperature for a crispy exterior and soft interior, then cool before slicing for the best taste.
Can I make Graham Bread ahead of time?
Yes, prepare the dough up to 24 hours in advance for enhanced flavor. Refrigerate after mixing and kneading, then shape and bake when ready. You can also bake the loaf ahead and store it at room temperature for up to 2 days, in the fridge for a week, or freeze for up to 3 months.
How should I store Graham Bread?
Store cooled Graham Bread in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. Thaw frozen bread at room temperature and reheat if needed to maintain its texture and flavor.
Is Graham Bread healthy?
Yes, Graham Bread is nutritious, made with whole wheat flour rich in fiber and nutrients. A serving provides moderate calories with balanced macronutrients, supporting a healthy diet. It’s a great choice for those seeking wholesome, simple baked goods with historical roots.