Friday, February 19, 2010

Graham Bread

Patrick had a couple days off at the end of January and he was in the mood to make graham bread. He used to make this in college every once in a while and since we have moved to the cities, I think he has only made it once. So, he was excited to make it again. Unfortunately, finding graham flour was more difficult than he anticipated. He tried at least three different stores and even contacted the manufacturer to see if they still made it. Apparently, graham flour is essentially the same as whole wheat flour and they actually changed the name on the packaging to whole wheat flour to make it more clear. He didn't find this information out until after he had already decided just to use whole wheat flour, so it worked out in the end. The bread was just as good as I remember. We like to put peanut butter and jelly or honey on it in the morning for breakfast or use it for hot sandwiches for lunch and dinner.

Graham Bread

Graham Bread

4 1/5 cups of water
3 packets of yeast (6 3/4 teaspoons)
2 tablespoons of salt
1/2 cup dark corn syrup
1/2 cup canola oil
2 tablespoons of flaxseed
2 1/2 cups graham (whole wheat) flour
6 cups all purpose flour

Get 4 1/5 cups of warm tap water and mix the 3 packets of yeast in with a whisk. Add the 2 tablespoons of salt, 1/2 cup dark corn syrup, and 1/2 cup of canola oil. Mix all together very well with the whisk. Add the 2 tablespoons of flaxseed, 2 1/2 cups of graham flour and 6 cups of all purpose flour and mix everything together thoroughly. Cover and put near a heat source, letting rise until double in size (about 45 minutes to an hour). Or turn the oven to 400 degrees for 1 minute. Turn off . Place dough on center rack for 45 minutes to rise. Make the dough into small buns and put them on a greased baking sheets. Let them rise for another 25 minutes or so. Put the buns in the oven at 440 degrees for 7 minutes on high rack and then switch to a lower rack for another 7 minutes. Take out of oven and let sit for roughly an hour.

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オテモヤン said...
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