Tuesday, August 8, 2017

Graham Bread

This bread is so wonderful.

It's easy to make, has a beautiful color due to the addition of whole wheat flour, and it holds up well for peanut butter toast.

Can I get a yes please?


  • 2 Tbsp. water, warm
  • 1 envelope active dry yeast
  • 2 cups whole wheat flour
  • 1 cup white flour
  • 2 tsp. salt
  • 2 Tbsp. molasses
  • 1 cup water, warm

  1. Mix the 2 tablespoons of water and the yeast together in a small or medium-sized bowl. Let the mixture sit for about five minutes.
  2. Mix the flours and salt together in a large bowl. Form a well in the middle and set aside.
  3. After the five minutes are over, add the molasses and cup of water to the yeast mixture. Stir well.
  4. Pour the molasses/yeast mixture into the well of flour.
  5. Stir the liquid in the well, slowly incorporating the flour. Continue stirring until a ball of dough is formed. If necessary, knead the dough in the bowl to incorporate the remaining flour.
  6. Add a dusting of whole wheat flour over the dough.
  7. Place a towel over the bowl and let rise until doubled, about 2 hours.
  8. After the dough has doubled, grease a regular bread pan. Lift the dough from the bowl and form it into a log with your hands.
  9. Carefully place the log into the greased bread pan and cover with greased plastic wrap. Let rise for about two hours more.
  10. When the two hours are up, preheat the oven to 350.
  11. Bake for 40 minutes, remove the bread from the pan, and make for another 10 minutes (or until a toothpick comes out clean.
  12. Let the bread cool before slicing.
  13. Enjoy!

Recipe adapted from The Little House Cookbook.