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Baking
Graham Bread
Graham Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
BreakfastBrunchSnackVegetarianOvenPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 2½ cups hot liquid (water, or milk and water)
- ⅓ cup molasses
- 1½ teaspoons salt
- ¼ yeast cake dissolved in
- ¼ cup lukewarm water
- 3 cups flour
- 3 cups Graham flour
Make it happen
Directions
- 1
Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.