Graham Bread
Graham Bread is a wholesome and hearty homemade loaf that embodies rustic charm and nutritional goodness. Made with graham flour, a whole-wheat flour variation, it boasts a nutty flavor and slightly sweet notes from brown sugar, molasses, and honey. This recipe utilizes dry yeast for a perfectly airy texture and includes a touch of buttery richness, creating a balanced and satisfying bread. Simple yet rewarding, Graham Bread comes together through straightforward techniques like kneading and rising, delivering a soft interior with a golden-brown crust. Perfect for breakfast, sandwiches, or as a cozy accompaniment to soups and stews, this bread is a delightful blend of traditional baking and comforting flavors. Bake it fresh at home to savor its aromatic warmth and wholesome appeal.
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Recipe Information
Ingredients
- 2 cups Graham flour
- 1 cup All-purpose flour
- 1/3 cup Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1/4 cup Molasses
- 1.5 cups Warm water
- 2 tablespoons Butter
- 1 packet Dry yeast
- 2 tablespoons Honey
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the graham flour, all-purpose flour, brown sugar, baking soda, and salt. Stir these dry ingredients together until well mixed.
In a separate small bowl, dissolve the yeast in half a cup of warm water. Let it sit for about 5–10 minutes until it becomes frothy.
In another bowl, mix together the remaining one cup of warm water, molasses, melted butter, and honey until the ingredients are thoroughly combined.
Pour the yeast mixture and the molasses mixture into the bowl with the dry ingredients.
Stir the mixture with a sturdy spoon or spatula until a dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
Place the kneaded dough into a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Punch down the dough to remove excess air, then shape it into a loaf.
Place the shaped dough into a greased 9x5 inch loaf pan, cover it once more, and let it rise again for about 30 minutes.
Once the dough has risen again, place the loaf pan in the preheated oven, and bake for 35-40 minutes until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3823 mg | 166% | |
| Total Carbohydrate | 418.5 g | 152% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 142.4 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 310 mg | 24% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2502 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
