I came across a newspaper clipping from the early 1900’s tucked neatly in the pages of my great grandmother’s “Table, Home and Health” cookbook. It was for several different bread recipes. They all sounded good, but the Soft Graham Bread caught my eye. The ingredients are simple and I love graham flour. It was widely used back in the early 1900’s for many different recipes. It was one of the main flours milled back in that time period. This recipe was submitted from Mrs. H.H. Griffith, Jr. Here is a picture of this vintage keepsake:
1 cup sugar (I used whey low granular)
2 ½ cups of buttermilk or 2 ½ cups milk (use at least 2% ) with 2 ½ tbsp vinegar dissolved in milk for 5 minutes
2 ½ tsp baking soda (mixed with 2 tbsp milk)
3 cups whole wheat graham flour
1 cup whole wheat flour (I used white whole wheat flour)
Slice and Serve with your favorite butter spread.