The taste and texture of this Graham Flour Bread makes it my favorite so far. I gave it four stars.
Originally, Graham flour was a special type of whole wheat flour where the bran, germ, and endosperm were separated and then ground separately. The endosperm was finely ground while the bran and germ were ground coarsely. The three components were then mixed back together.
Apparently, most current Graham flours don't fully follow the above process but the size of the bran is larger in Graham flour than in whole wheat flour.
King Arthur Whole Wheat flour is on the left, Hodgson Mill Graham flour is on the right. The dark brown is the bran.
Graham flour is widely available in larger grocery stores. If you're having trouble finding it, try your local Walmart Super Center--look for a 2 pound box.
I used 1/3 Graham flour and 2/3 All Purpose flour following the basic Cooks Illustrated Almost No-Knead Recipe with my no-touch knead after 12 hours. I found that I needed to add an extra ounce of liquid--11 ounces of water and beer rather than the normal 10 ounces.
- 5 oz by weight of Graham flour
- 10 oz by weight of All Purpose flour
- 1/4 oz yeast
- 1.5 Tablespoon of salt
- 7 oz by weight of water
- 4 oz by weight of beer
- 1 Tablespoon of white vinegar