Homemade Soft Graham Artisan Bread
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 egg
1 cup natural cane 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
Pinch of sea salt
3 cups whole wheat graham flour
1 cup whole wheat flour (or unbleached bread flour works great here too)
Slice and Serve with your favorite butter spread.
If you love bread from scratch, you’ll love making your own yeast starter sponge!
This bread is also delicious toasted with a little jam on top.
Nutrition Info For This Graham Bread Recipe
The nutrition for this recipe is figured out using 3 cups of whole wheat graham flour with 1 cup unbleached bread flour. I also used Marburger Dairy Farms gourmet buttermilk. One serving is 2 slices and you get 16 slices per loaf of bread. This recipe makes 2 loaves of bread. I usually keep one out to eat right away and wrap and freeze the second loaf for later. This bread freezes beautifully and I recommend pre-slicing it before wrapping and freezing in an airtight container or Ziploc bag.
If you love this vintage bread recipe, definitely give this Cinnamon Raisin Sponge Cake recipe a try!
Homemade Soft Graham Artisan Bread
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 *or unbleached bread flour
Instructions
- Blend egg and sugar.
- Mix flour, baking soda and salt with a whisk until blended.
- Add flour mixture to sugar mixture and alternate with buttermilk until everything is added to the mixer.
- 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.
Nutrition
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Beth, I totally agree! Yeast bread is time consuming and this quick bread is so simple. Let me know what you think when you make it:)
Amee, I love the fact that this recipe doesn’t call for yeast. (I’m still a little intimidated by it; I’m afraid my water won’t be the right temperature, and who has time to wait for bread to rise?Can’t wait to try this out next week when we have friends visiting. 🙂
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Aargh. So I’ve been searching for days and none of the grocery stores around here sell graham flour – not even Publix or Bloom. I am too lazy to drive an hour & a half round trip to go to Earth Fare or Whole Foods, so I did a Google search and found out you can make up your own graham flour using this ratio:
2/3 cup white flour
scant 1/3 cup wheat bran
1 1/2 teaspoons wheat germ
Now *that* I can handle. 🙂
I’ll keep you posted on how it turns out!
Thank you for the tip on making a graham flour substitute, Beth. I can’t wait to hear how it turns out:)
A very nice looking loaf of bread. Isn’t that cool that you found the old clipping with the recipe.
Beth, I just noticed that I had a boo-boo in my post! I had “cream butter and sugar” and it was meant to be “cream egg and sugar”. I guess you figured that out. Sorry. I just revised my recipe, so now it is correct. Oops! 🙂
Yet another update (I think I need the honorary title of ‘Reporter in the Field’! haha): I made several loaves for a church fundraiser, and modified the recipe a bit. I added maybe a teaspoon or two of cinnamon, and a couple pinches of freshly grated nutmeg. Then, I took a cup of raisins and tossed them in some flour to coat; this is important because the batter is on the loose side, and it will help keep the raisins from sinking to the bottom. Fold the raisins in GENTLY before pouring into your loaf pans, and just follow the rest of the directions from there. 🙂
Beth, I LOVE your additions and great ideas!!! Keep them coming, please. Feedback is wonderful. I love getting comments on my recipes:) Thank you for taking the time to post!
Excellent bread! Thank you so much for sharing. I accidentally bought like 20 lbs of graham flour. I’ve kept it in my freezer. Well tonight I googled recipes for it and came across your! Excellent. I will be making this for years to come. Already have it in my recipe book. The taste is fantastic. Almost like a cornbread!
Hi Darleen! I’m so glad that you enjoyed the recipe! It’s one of my favorites, too. Happy Holidays! 🙂