Graham Bread Recipe
Graham bread is a wholesome and hearty option, perfect for those who enjoy the earthy, slightly sweet flavor of whole grain. This recipe is straightforward and relies on a few key ingredients that come together to create a dense, flavorful loaf. Ideal for breakfast or as a side to a hearty soup, this bread is both nutritious and delicious. Let’s walk through the steps to make this easy Graham bread.
Ingredients:
- 1 pint of Graham meal: Graham meal, a type of whole wheat flour, is the star ingredient of this bread. It gives the loaf its characteristic coarse texture and rich flavor, making it more robust than regular white bread.
- 1 teaspoonful of soda (baking soda): Baking soda acts as a leavening agent, helping the bread rise slightly and ensuring it doesn’t become too dense.
- 1/2 cupful of molasses: Molasses adds a deep, rich sweetness to the bread, balancing the earthiness of the Graham meal. It keeps the bread from drying out.
- 1/2 teaspoonful of salt: Salt enhances the flavor of the bread, bringing out the natural sweetness of the molasses and the nuttiness of the Graham meal.
- 1 cupful of sour milk: Sour milk, which you can make by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes, adds a slight tang and helps activate the baking soda for leavening. If you only have sweet milk, you can still use it but with a bit less soda to avoid over-leavening.
Procedure:
Prepare the Wet Ingredients: Begin by stirring the baking soda into the molasses. This step is crucial because the interaction between the baking soda and the molasses will help the bread rise, giving it a lighter texture. Once the soda is fully dissolved, add the sour milk and salt to the mixture. The sour milk will help the bread rise even more by reacting with the baking soda. It will also give the bread a slightly tart taste.
Incorporate the Dry Ingredients: Gradually add the wet mixture to the Graham meal in a large mixing bowl. As you pour, stir the mixture thoroughly to ensure that the Graham meal is fully moistened and all the ingredients are evenly distributed. Beating the mixture well is important to combine the ingredients properly, but be careful not to overmix, as this can make the bread tough.
Prepare to Bake: Once the dough is well-mixed, it’s ready to be transferred to a greased loaf pan. The batter will be thick but spreadable. Use a spatula to smooth the top, ensuring all parts cook evenly. The oven should be preheated to a moderate temperature—about 350°F (175°C) is ideal. This moderate heat allows the bread to bake slowly, ensuring it cooks through without burning on the outside.
Baking Time: Place the loaf pan in the preheated oven and bake for about 30 minutes. However, baking times can vary depending on your oven and the exact size of your loaf, so it’s important to keep an eye on it. The bread is done when it has risen slightly, the top is firm, and a toothpick inserted into the center comes out clean. If necessary, you can extend the baking time by a few minutes until the bread is fully cooked.
Cooling and Serving: After baking, remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This bread is best enjoyed slightly warm, with a pat of butter or a drizzle of honey. Its hearty flavor pairs wonderfully with sweet spreads or can be served alongside savory dishes like soups and stews.
Approximate Calorie Count:
Each slice of this Graham bread contains approximately 100-120 calories, depending on the thickness of the slices and the exact amount of molasses used. A standard loaf will yield about 10-12 slices, bringing the total calorie count for the entire loaf to around 1000-1440 calories. This estimate can vary based on specific ingredients and serving size. This bread offers a nutritious and filling option with a delightful balance of flavors.