Comments on: Homemade Soft Graham Artisan Bread

By: Amee Livingston

Amee Livingston — Mon, 24 Mar 2025 15:25:46 +0000

In reply to Brenda T.. Hi Brenda! I'll have to check out that book! I hope that you enjoy the recipe. I would love your feedback when you make it! I love the flavor and texture of this loaf.

By: Brenda T.

Brenda T. — Sat, 22 Mar 2025 23:48:34 +0000

I was reading Robert Vaughans book “On The Oregon Trail” and one of the ladies made graham buns. I was curious if Penrest would have the recipe and sure enough yours popped up! Will give it a try. Thanks

By: Amee Livingston

Amee Livingston — Sat, 12 Dec 2020 03:06:26 +0000

In reply to Darleen Placey. Hi Darleen! I’m so glad that you enjoyed the recipe! It’s one of my favorites, too. Happy Holidays! :)

By: Darleen Placey

Darleen Placey — Sat, 12 Dec 2020 03:04:37 +0000

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!

By: Amee

Amee — Sat, 23 Apr 2011 14:30:39 +0000

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!

By: Beth

Beth — Sat, 23 Apr 2011 12:55:24 +0000

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. 🙂

By: Amee

Amee — Tue, 19 Apr 2011 01:17:46 +0000

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! 🙂

By: April

April — Tue, 05 Apr 2011 00:59:08 +0000

A very nice loaf of bread. Isn’t that cool that you found the old clipping with the recipe.

By: Amee

Amee — Mon, 04 Apr 2011 23:52:38 +0000

Thank you for the tip on making a graham flour substitute, Beth. I can’t wait to hear how it turns out:)

By: Beth

Beth — Mon, 04 Apr 2011 18:40:46 +0000

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!