Baking
Graham Bread
Graham Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2½ cups hot liquid (water, or milk and water)
- ⅓ cup molasses
- 1½ teaspoons salt
- ¼ yeast cake dissolved in
- ¼ cup lukewarm water
- 3 cups flour
- 3 cups Graham flour
Historical transcription
Source method
- 1
Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.