Old Fashioned Graham Flour Bread

Graham flour gives this old-fashioned bread a nutty, slightly sweet flavor and a heartier texture than plain white bread. Mixed with bread flour for structure, honey for a touch of sweetness, and butter for tenderness, it’s a wholesome loaf that tastes like it came from a farmhouse kitchen.

The bread machine handles the kneading, which saves you a good 15 minutes of arm work. You can bake it right in the machine on the white bread setting, or pull the dough after the second knead, divide it into two small loaves, and bake them in the oven for a more traditional shape and crust.

Graham flour is coarser than regular whole wheat flour. It’s ground from the whole wheat kernel but with a grittier texture that gives the bread a distinctive bite. If you can’t find it, whole wheat flour works as a substitute, though the texture will be slightly different.

All ingredients should be at room temperature before they go into the machine for the best rise.

Kitchen Tips

• Let the shaped loaves rise until fully doubled before baking, about 45 minutes to an hour
• Room temperature ingredients are key for consistent yeast activity in the bread machine
• The honey adds moisture and helps the crust brown, so don’t skip it

Variations

• Add a tablespoon of wheat germ for even more whole-grain nutrition
• Use molasses instead of honey for a darker, more robust flavor
• Mix in a handful of sunflower seeds or flax seeds for crunch