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 for this old-fashioned artisan bread 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 particular recipe was submitted from Mrs. H.H. Griffith, Jr. in this cookbook.
Here is a picture of the original vintage recipe.
How To Make Soft Graham Artisan Bread
Ingredients You’ll Need:
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)
Pinch of sea salt
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.
If you love bread from scratch, you’ll love making your own yeast starter sponge!
A vintage recipe for homemade soft graham artisan bread made with a blend of whole grain flours and a few simple ingredients.
- 1 egg
- 1 cup sugar
- 2 1/2 cups buttermilk *or 2 1/2 cups whole milk with 2 1/2 tbsp vinegar
- 2 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups whole-wheat graham flour
- 1 cup whole wheat flour *I used whole grain white wheat flour
Blend egg and sugar.
Mix flours and salt with a whisk until blended.
Add flour mixture to sugar mixture and alternate with buttermilk until everything is added to the mixer.
Add baking soda mixed in milk.
Mix until just combined.
Pour into two greased loaf pans and bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.
Butter tops of bread and cool.