Graham Bread Recipes

GRAHAM BREAD

Steps:

• In a large bowl, dissolve yeast in 1 cup warm water and let stand 5 minutes. Add 1-1/2 cups white flour and beat until smooth.
• Cover loosely with a light towel and let rise in a warm place for 45 minutes.
• Add remaining 2 cups water, molasses or corn syrup, oil salt and graham flour. Beat at medium speed of electric mixer until smooth.
• By hand, gradually stir in additional white flour, enough to make a soft dough, mixing well after each addition so dough is well blended.
• Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top
• Cover with towel and let rise in a warm place until doubled in bulk about 1-1/2 hours. Dived dough in half, shape into loaves and place in greased loaf pans.
• Cover and let rise until doubled in bulk, about 1 hour. Bake at 375 degrees for 50 minutes or until done. Remove from pans and cool on wire rack.

GRANDMA'S BROWN BREAD (GRAHAM BREAD)

Steps:

• Preheat oven to 300 degrees F.
• Grease medium sized loaf pan.
• Mix dry ingredients together.
• Add wet ingredients to dry.
• Fold in nuts if desired.
• Batter will be thick.
• Bake in very slow 300 degree oven for about 55-60 minutes. Test near center with wooden skewer.
• Serve warm or room temperature with butter or your favorite spread. Or alone with a cuppa tea!
• Thanks Grandma!

MY GRAMMA'S GRAHAM BREAD

Steps:

• Mix altogether and let stand 1 hour.
• Pour batter into 2 9x5 inch loaf pans.
• Bake for 1 hour at 350 degrees.

GRAHAM BREAD (LITTLE HOUSE)

Steps:

• In a small bowl, crumble yeast into 1/4 cup bloodwarm water. Let soak for 5 minutes.
• Meanwhile in a large bowl, combine flours and salt, and make a wide, deep well in the center.
• To the yeast add molasses and 2 cups of bloodwarm water and stir. Piour this liquid into the well and stir around and around at the center. Gradually the batter will thicken into a stiff dough.
• When all the flour is mixed in, dust the dough mass with an extra handful of flour so it no longer sticks to the bowl. Cover with a dish towel and set to rise at room temperature (68 degrees F) for about 2 hours, until doubled in bulk.
• With a floured fist, punch the dough down and turn it onto a floured board. Knead a few times, then pull into a rope and cut in half with a knife. Flatten each half into a rectangle and roll up like a jelly roll.
• Grease loaf pans with drippings. Turn loaves to grease them as you put them into pans. Cover, and set to rise for another 2 hours.
• Preheat oven to 350 degrees F. Bake the loaves about 40 minutes, then remove bread from pans. Return loaves to the oven rack to bake 10 minutes more. Cool well. Slicing will be easiest next day.