Graham bread

by - 23:39

Graham bread 
I had no wheat flour left. Some people around the house had had enough of the taste of the whole wheat flour. I only had some Graham flour, so I baked Graham bread. My Mom used to love this bread – I remember that I used to eat a lot of it when I was a child.

What to use?

5g dry yeast

350ml water

a teaspoon of sugar

500g Graham flour

7g sea salt

2 tbsp of olive oil


Mix the water, dry yeast, and sugar; let them sit for 5 minutes.

Add the sea salt to the Graham flour; then, pour the olive oil and the mix of yeast and water mentioned above over the flour.

The mixture will be quite liquid. Use a wooden spoon to homogenise it; let it rise for one hour.

The Graham bread batter

Line a pound cake tin with baking parchment; pour the batter into it.

Bake for 25 minutes in the preheated oven at 200C.


It is very filling; it goes well with farmhouse butter and vegetables!

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