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Graham Bread Without Fine Flour

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Two gills of yeast
  2. Three quarts of Graham flour
  3. One gill of syrup
  4. Brown bread
  5. One tablespoonful of salt
  6. One quart of warm water
Contains Gluten Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Three quarts of Graham flour.
  2. One quart of warm water.
  3. Two gills of yeast.
  4. One gill of syrup.
  5. One tablespoonful of salt.
  6. Mix all the ingredients thoroughly, put it in well-buttered pans, and leave it in a warm place to rise, or let it rise over night at 60°.
  7. If left to rise slowly let it remain in the bowl in which it was mixed, and unless very light when put in the pans let it stand fifteen or twenty minutes before putting it in the oven.
  8. Brown bread does not require pricking.

Plating

Cookware for this recipe

  • Mixing bowl