My Gramma's Graham Bread
"This recipe is from my dear gramma and written in her own handwriting. She's been gone since I was in high-school and so it's near and dear to my heart. The original recipe states "no eggs or lard". Lard you say???? Is that something that you buy in the store.??
ETA...since some aren't able to find graham flour too readily. There is a recipe on Zaar for a sub...Recipe #377353."
photo by Sharon123
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
2 loaves
ingredients
- 1 cup brown sugar or 1 cup white sugar
- 2 1⁄2 cups buttermilk
- 2 cups graham flour
- 2 cups white flour
- 2 teaspoons baking soda
- 1 cup raisins, I use more
- 3⁄4 cup molasses
- 1⁄2 teaspoon salt
- nuts, chopped fine (optional)
directions
- Mix altogether and let stand 1 hour.
- Pour batter into 2 9x5 inch loaf pans.
- Bake for 1 hour at 350 degrees.
Questions & Replies
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I'm so happy to find this recipe because it sounds like a recipe I found in a women's magazine in the 70s for graham bears bread. I've tried other recipes and they're just not the same/right flavor and texture of the ones I made for my children. My daughter is as 'desperate' to find the recipe as I am. Your post gives me hope that your grandma and I were on the same page. I'm 82 and still looking for that perfect honey-bears recipe! Thanks. Soon as the roads here shed the ice we're getting now, I'm going shopping for the ingredients I don't have, including REAL graham flour.
Reviews
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This is sooo good! I've never worked with graham flour before. I used half white sugar and half brown. I used dark cane syrup instead of molasses,as I don't care for molasses. I added some sunflower seeds just for the heck of it. It turned out perfect! I enjoyed s piece of it while still a little warm with some honey butter I'd made. Yum! Great recipe! I've been looking to make a few breads, cookies and candy as I'm making my Christmas gifts this year. Love this bread! -
Great bread. Will add sunflower seeds next time as I only made one loaf.
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This is a wonderful bread. The crust is the best! I mixed the sugars - 1/2 light brown and half white. I added almost 2 cups of golden raisins and about 3/4 cut chopped nuts. The directions did not state, but for others making this, I did grease my pans. I am wondering if these can be made as cupcakes. I'll follow up on the cupcake idea when I try it. Soooo good!!!! -
I found a recipe of my grandmother and she uses only Graham flour: 1 quart buttermilk, 1 tbsp butter, 1 tbsp molasses, 1-1/2 tsp baking soda, Graham flour to make a stiff batter. bake 1 hour at 350
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this turned out GREAT!! I will make it again. I was worried when there was no egg or yeast and it did not really rise but AWESOME!! I have a 1921 Graham Bread recipe with ingredients only, no instructions that was hand written by my Great Aunt so I truly enjoy that I will be able to make this again!! THANK-YOU!!
see 9 more reviews
Tweaks
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This is sooo good! I've never worked with graham flour before. I used half white sugar and half brown. I used dark cane syrup instead of molasses,as I don't care for molasses. I added some sunflower seeds just for the heck of it. It turned out perfect! I enjoyed s piece of it while still a little warm with some honey butter I'd made. Yum! Great recipe! I've been looking to make a few breads, cookies and candy as I'm making my Christmas gifts this year. Love this bread!
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This was a very tasty sweet bread, CoffeeB, we loved it. The bread was sweet, rich, moist and dense. I used golden raisins as my dh is allergic to nuts. The flavor of this bread is incredible. I served it sliced thin with a little butter. I used finely ground graham cracker crumbs in place of the flour. The result was a very tasty sweet bread, that tasted as good as it smelled while baking. Thanks so much for sharing your grammas recipe. -
Sue - the aroma itself allows for a couple of stars. This recipe perfectly made 2 loaves of bread. Because I could not find graham flour, as you suggested I used whole wheat flour instead. It made a very dense texture but it is great for warming up, spreading on some butter and having it with a cup of tea (all which I did last night). I did not have any raisins and realized it too late but did add chopped almonds to the bread. I think after eating it last night this would be great to use dried cranberries instead of raisins. The 2nd loaf I've tucked away in the fridge. Perfectly baked up in 50 minutes at 350F. Made for PAC Fall 2008
