When I was little my grandmother who came from Germany made graham bread. She just put it together so there is no recipe. It was a dark and heavy bread. If someone know how to make it will you please post the recipe.
Thanks ever so much
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Graham Bread
Yield: 6 servings
2 c graham flour
1 c whole wheat flour
1/2 c sugar
1 ts salt
2 ts baking soda
2 c buttermilk
Preheat oven to 400 degrees. Sift together dry ingredients. Add
buttermilk and mix thoroughly. Pour batter into a greased loaf pan.
Place pan in the oven, immediately turn thermostat down to 350
degrees and let bake one hour.
Hello,
My grandmother came to the USA from Germany and made the same Graham bread. It was a thing of beauty and I hooked up with Dogpile and typed in Graham Bread......look where it got me. I could have typed the same letter. I am very anxious to try the recipe as it will definitely bring back some fond memories.
Respects,
Mischke
Julie,
My Great Aunt from Germany, also made Buttermilk Graham Bread. I have her recipe, but when I made it it was too dry. So I am also looking for a recipe to compare with mine to see what was missing.
Ina Allmendinger's recipe is as follows:
2 1/2 C Buttermilk
1/2 C Molasses
2 tsp soda
1 or 2 eggs
1 tsp salt
4 Cup Graham flour
1/4 C white sugar
6-8 Teasp melted Butter
1 C wheat germ (Kretschmer's)
1 C Raisins
Mix dry ingredients thoroughly Add Raisins and mix again. Add Buttermilk, butter, molassis and slightly beaten eggs. Bake 55 min. at 325. Use a well greased and floured bread pan.
I hope you find a similar recipe that you can adapt.
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To Western Farmer: Some 25 years ago in Cheyenne, WY. My sister bought a most delicious graham bread. Since I have been grown, I have tried every recipe I could find for graham bread in an endeavor to have that kind of bread. None of them proved satisfactory, so I started to experimenting and made my own recipe.
I have just perfected it to my satisfaction, so following the suggestion of "a subscriber's wife", in a recent issue of Western Farmer, I will send you my recipe.
A good strong starter makes the best yeast.
Use the very best grade of sorghum, ordinary cooking molasses doesn't give the right flavor.
Dough should be just as stiff as can possibly be mixed with a big meat fork or cooking spoon.
Let rise once and make into loaves with very little kneading.
Mrs J.M. Boyles, from Myrtle Creek, OR
Source: There was no other information. No baking time or temperature. Maybe bread bakers could add that information. I just thought this was a piece of farm history that would be of interest to Thrifty Fun Readers.
By Vi Johnson from Moorpark, CA
I know nothing about breadmaking, but wanted to comment anyway. I think this is super neat post. I love the story behind it, and the "old fashioned" way of writing is interesting to see. There's a book set in England around WWII that is written in that way, titled Guernsey Literary and Potato Peel Pie Society, if anyone enjoys 40's and older time periods.
I love the old-fashioned recipes too. Just the way they're written brings a smile as I've seen a few recipes that both my grandmothers kept in boxes or tablets, all hand-written of course. If either of them ever owned a cookbook, I never saw or heard about it. I know for sure that my Mother never owned one, but she was probably the best cook I've ever met.
Their notes would be written with measures like a "spoonful" of something, or a pinch of that, and that's how I learned to cook. There are recipes which require more exact measurements, but I've not run across too many that can't be figured out by a person who does a lot of cooking.
I have a White House Cookbook, printed in 1926 when Calvin Coolidge was our president. It is described as "A comprehensive cyclopedia of information for the home", and contains cooking, toilet and household recipes, menus, table etiquette, care of the sick, health suggestions, and facts worth knowing.
It even has a recipe for roasting "snipe", and here I thought "snipe" were just something children were teased into hunting :-), but never caught.
Being a 5th generation native Floridian, I was used to hearing our northern family members who'd come from cold country every winter to our sunny Florida... "Snow Birds". Can you imagine my surprise when I read how to stuff and bake (under a crust) Snow Birds which were actually a variety of small birds like snipe or quail?
I doubt very seriously any first lady we've had in the past 30 years or more would have been able to use the book with any success at all. It is a joy to read though, and I find I learn something new every time I pick it up.
Thank you for sharing your Graham Bread (from long ago) recipe with us.
Pookarina
This bread would not work with 4 cups of yeast water but would work with 2 cups. Yeast water is just made with dried fruit or fresh fruit skins and non chlorinated water. Drop a good had full of them in a clean quart jar and fill with water and loosely cover.
