The bread is named after Sylvester Graham (1794-1851), an American Presbyterian minister who advocated a healthy diet with unsifted, coarsely ground wheat flour (Graham flour) and invented the Graham cracker in 1829. The popular minister gave many lectures that provided a complete health program. This included sleeping on hard mattresses, cold showers, and a diet of homemade bread, coarse grains, fruits, and vegetables. This bread works best if you grind the wheat flour freshly, so that the good taste comes into its own. Graham bread is ideal for sandwich preparation. Whether with a sweet or salty topping, everyone likes this bread.
500 grams fine wholemeal wheat flour
560 grams coarsley ground wholemeal wheat flour (Graham flour)
1 tablespoon seasalt
700-750 millilitres milk, lukewarm
3 tablespoons oil
1/2 cube of organic fresh yeast
Extra flour for kneading
1. Put the whole wheat flour and the coarsely ground wheat flour (Graham flour) in a bowl.
2. Make a well in the middle of the flour.
3. Dissolve half the yeast cube in some lukewarm milk, pour into the well and stir in some flour.
4. When bubbles form, add the salt and oil to the edge of the flour.
5. Stir in the remaining lukewarm milk with a wooden spoon, until the batter comes off the edge of the bowl.
6. Cover the dough with a tea towel and let it rise in a warm place for at least 1 hour.
7. After this time, knead the dough on a floured surface until it is nice and smooth.
8. Place the loaf of bread in a greased loaf tin, cut the dough lengthwise in the middle with a sharp knife or a bread blade, and bake in the preheated oven at 200 °C for 50 minutes.
9. Take the bread out of the loaf tin and let it cool down completely.
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