How To make Whole Wheat Or Graham Bread
6 c Milk 1 Cake compressed yeast
4 tb Sugar OR 1 cake dry yeast
3 ts Salt 2 tb Melted shortening
6 c Whole wheat or graham flour White flour
Heat milk until lukewarm; add yeast. IF compressed yeast is used allow to stand 5 minutes; if dry yeast is used allow to stand 30 minutes. Add sugar, salt, and shortening. Add unsifted whole wheat flour, a little at a time, beating thoroughly after each addition. Add sufficient sifted white flour to make dough just stiff enough to knead. Turn onto lightly floured board and knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow dough to rise until double in bulk. (If dry yeast is used allow dough to rise overnight in a warm place.) Work down and form into 3 loaves. Place in well-oiled bread pans. Cover and let rise until double in bulk. Bake in hot oven (425? F) about 45 minutes. 3 small loaves. Mrs. Ralph Chapman, Stonington, IL. -----
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How To Make Stone Ground Whole Wheat Graham Crackers
How to make graham crackers from wheat berries using a stone mill. I add cinnamon sugar, maple syrup, and melted butter to make classic graham crackers.
Making Your Own Homemade Graham Crackers | Bigger Bolder Baking
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Hi Bold Bakers! I'm so excited to share my super simple recipe for this Bold Baking Basic, Homemade Graham Crackers. Just like with any other ingredient, Graham cracker cookies are way better homemade. So let’s get baking!
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[EN] Graham Rolls
A recipe for delicious homemade wholemeal wheat rolls using graham flour.
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In the hustle and bustle of the modern world, it is sometimes worth going back to our roots. Instead of a factory, entrust the preparation of a meal to humanity's ancient allies, the microorganisms. FermXpert is a return to nature, a collaborative effort with bacteria, yeasts and molds to produce tasty and healthy fermentation products, from pickled vegetables, through bread, beverages and cheeses, to delicious dishes that contain them. It is also an opportunity to look at the microbial aspect of the food and find out what makes the pickle tick.
Recipe Excellent Graham Bread Recipe
Recipe - Excellent Graham Bread Recipe
INGREDIENTS:
-for Excellent Graham Bread Recipe
●2 cups graham flour
●4 tablespoons melted vegetable shortening
●1/2 cup flour
●1 teaspoon baking powder
●1 1/2 cups sour milk
●1/4 cup sugar
●1/2 teaspoon salt
●1 teaspoon baking soda
I don't buy bread anymore! No knead, No eggs, No butter! The easiest and cheapest bread recipe
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???? Recipe (Ingredients)-----------------------------
200ml (0.85 cup) Water
25g (2 tbsp) Sugar
3g (1 tsp) Yeast
300g (2 cups) Bread flour/Wheat flour
3g (1/2 tsp) Salt
20g (2 tbsp) Olive oil
Mold size (450g) : 20.8x11.8x11cm
170°C (340°F) bake for about 25-30 minutes
???? Important tips
1. Olive oil can be replaced with other cooking oil
2. According to your own oven and mold to change the baking temperature and time.
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I don't buy bread anymore! No knead, No eggs, No butter! The easiest and cheapest bread recipe
How to Make GRAHAM BREAD Old Vintage Recipe From The every-day cookbook
GRAHAM BREAD Recipe
Source: The every-day cookbook and encyclopedia of practical recipes
Take a little over a quart of warm water, one-half cup
brown sugar or molasses, one fourth cup hop yeast, and
one and one half teaspoons salt; thicken the water with
unbolted flour to a thin batter; add sugar, salt and
yeast, and stir in more flour until quite stiff. In the
morning add a small teaspoon soda, and flour enough
to make the batter stiff as can be stirred with a spoon;
put it into pans and let rise again; then bake in even
oven, not to hot at first; keep warm while rising; smooth
over the loaves with a spoon or knife dipped in water.
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Graham bread was invented by Sylvester Graham in 1829 for his vegetarian diet. The Graham bread was high in fiber, made with non-sifted whole-wheat flour.
Graham created a bread free from the chemical additives that were common in white bread at that time such as alum and chlorine. He argued that these chemical additives were unwholesome in that they increased the sex drive, which would in turn deplete the body.
While Graham's specific theories on the dangers of venereal excess have no scientific footing, he was correct in his broader stance against additives as both alum and chlorine are now known to be toxic. The use of additives by bakeries was a common practice during the Industrial Revolution to make bread whiter in color and more commercially appealing. Refined bread was a status symbol of the middle class because of its purity and refinement in its color and was purchased, rather than home-made.(From Wikipedia)
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