was invented by Presbyterian minister Sylvester Graham in the 1800s.
About 1 1/2 cups stone-ground whole-wheat flour or graham flour
1 teaspoon honey 1/2 cup Kretschmer Regular Wheat Germ 1/2 teaspoon basil 1/2 teaspoon thyme 1-1/2 teaspoon safflower oil 1-1/2 cups unsifted Robin Hood STone Ground Whole-wheat or Graham Flour
1/2-1 cup unsifted Robin Hood All-Purpose Flour 1 tablespoon sesame seeds
If ground wheat can be unbolted, that is, if its bran be not separated, wheat meal or Graham flour
results, from which Graham or dyspepsia bread is produced.
The list includes types of wheat like durum, farina, graham flour
, and semolina.
Originally, graham flour was less finely milled (ground) and coarser in texture than regular whole-wheat flour.
In a bowl, mix graham flour, wheat germ, granulated sugar, baking powder, soda, apricots, and nuts.
1 1/2 cups buttermilk In a large bowl, mix graham flour, all-purpose flour, chocolate, nuts, sugar, soda, and salt.
These crunchy graham sticks contain real honey and graham flour
1-1/2 cups white flour 1 cup whole wheat flour 1/2 cup graham flour
1/2 cup Kamut flour (if not available use semolina or more whole wheat flour) 1/4 cup buckwheat flour (this adds a nice strong wheat flavor) 1-1/2 cups flaxseed meal (do not omit this) 1 to 1-1/2 teaspoons salt 1/2 cup wheat bran (oat bran can be substituted)