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 | |
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