Cleaning out old files of recipes can be a treasure trove of food memories. This time it was one for Graham Bread, found on a stained 3 x 5 card written by someone named Lynn (I regretfully don’t remember her but I remember her bread).
Graham Bread
I used to bake this quick dark loaf almost weekly. It is super easy, there are only 6 ingredients and zero fat. With a smear of cream cheese or labne (yogurt cheese), and a piece of fresh fruit it was a healthy and quick breakfast. It still is. Although this recipe doesn’t call for any added butter or oil, it is still moist. It contains a 1/2 cup of honey for the entire loaf, no sugar! You could substitute another form of sweetener such as maple syrup or molasses, both would add some interesting flavors. I haven’t tried it, let me know if you do.
Graham bread keeps well and provides a walloping 2.5 g of fiber and 3.8 g of protein in a single slice. I used sprouted wheat flour so the fiber and protein content is probably even higher.
Graham Bread
This bread is very satisfying but doesn’t sit like a lump in your stomach, it will fill you up and prepare you to meet the challenges of the day. It’s equally good as a snack at the end of the day.
Please note that the flavor of the flour is crucial here, use the freshest and best you can find. My local store did not stock graham flour, I was able to easily find and purchase it on line.
Graham Bread
This bread is not very sweet and goes well with savory dishes as chili or soup.
If you are not familiar with it, graham flour is a very coarsely ground whole wheat flour, usually made from dark northern hard red wheat. It contains all the germ, oil and fiber from the whole wheat kernel. It is very flavorful and commonly used in rustic breads and classic graham crackers.
You will recognize the flavor of graham crackers in the bread. Add chopped nuts and/or dried fruit for extra crunch and sweetness if you want. But it doesn’t need it.
Graham Bread
- 2 cups of buttermilk
- 1 1/2 teaspoon of baking soda
- 1 teaspoon salt
- 1 cup of flour (I used sprouted wheat flour)
- 2 cups of graham flour
Method
- Preheat the oven to 350 degrees F (175 degrees C)
- Whisk together the buttermilk and baking soda in a large bowl until bubbly
- Add the salt and flours to the buttermilk mixture, mix well.
- Pour into a large loaf pan.
- Bake for 60 minutes.
- Cool on a rack before slicing.
Graham Bread
This is the first time I’ve used this nutritional analysis, please bear with me while I get the hang of it. The loaf could easily be sliced thinner than 14 slices, it holds together well.
I am taking this to share on this week’s Fiesta Friday #182. Fiesta Friday is a virtual party hosted by Angie and co-hosted by none other than myself and Jenny @ Jenny Is Baking.
Please stop by to read all the fantastic recipes from all over the world.
A single serving of this recipe has 140 calories.
| Nutrition Facts | |
|---|---|
| Servings: 14 | |
| Per Serving | % Daily Value* |
| Calories 140 | |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0g | |
| Cholesterol 1mg | 1% |
| Sodium 37mg | 2% |
| Potassium 69mg | 1% |
| Total Carb 31g | 10% |
| Dietary Fiber 2.5g | 9% |
| Sugars 11.6g | |
| Protein 3.8g | |
| Vitamin A 0% · Vitamin C 1% | |
| Calcium 3% · Iron 6% | |
| *Based on a 2,000 calorie diet | |
Recipe analyzed by  |
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Hi Liz,
I do remember my year in Canada after high school and missing my beloved German bread for breakfast. I did something similar, a bread with buttermilk and baking soda. It was very satisfying. Maybe you should again do your weekly baking of it?
I think my husband would like that as well, he is a big fan (he wasn’t around when I baked it years ago).
Another new flour for me and sounds great in your bread. I remember those little cards we always use to hand out when someone wanted a recipe – now of course life is very different 🙂
Isn’t that the truth! Pre-computer in every home and pre-internet. Things have really changed.
That sounds very easy and very healthy! I haven’t tried graham flour, now I’m curious. I love it wehen I learn something new. Thanks, Liz! And thanks for cohosting! 😘
You are very welcome Angie.
This looks lovely Liz – and I hope you enjoy hosting Fiesta Friday!
Thank you Laura.
What is sprouted wheat flour?
Thank you for visiting and asking, I use sprouted wheat flour frequently as a substitute for whole wheat flour. It has a nutty taste and I highly recommend it. I buy in online as my grocer doesn’t stock it.
Wheat grains are sprouted before milling to unlock their nutritional benefits, making them easier to digest. The result is a healthy pantry staple that gives you all the goodness of whole grains with a lighter, milder taste.You can use Sprouted Wheat Flour in any recipe calling for whole wheat flour, or substitute it for up to half the amount of all-purpose flour.
You can read more here:
http://www.onegreenplanet.org/vegan-health/flour-power-10-reasons-you-should-bake-with-sprouted-whole-grain-flour/
I have a vision of smores made with this Graham bread! Looks delicious. There is a dairy near me that makes graham ice cream with chocolate chips and I love it so much I can’t have it in the house!
Oh my gosh, that sounds amazing!
I’ve never tried graham flour but this bread looks delicious! I’ll be putting this one on my want to make list.
this bread sounds delicious Liz. I haven’t heard of sprouted wheat flour. sounds very healthy:) like activated nuts i guess. cheers sherry
Liz, what gorgeous photos and I love that story. I have a few cards like that but I hafta say I hope “Lynn” isn’t following your blog, lol!! This recipe is calling my name! I’ve heard of graham bread but never had/made it!
I think Lynn is too far in the past to know about my blog, that card is over 35 years old. But if she recognizes the recipe I hope she speaks up.
🙂 🙂 🙂
I am going to have to find graham flour when we are in London later this year.