Graham Bread

The flavor of this finished bread will remind you of Mr. Graham’s crackers.

Serves: 20Hands-on: 20 minutesTotal: 3 hours 50 minutesDifficulty: Easy

Serves: 20


  • 1 1⁄4 cups warm milk
  • 1⁄4 cup brown sugar, packed, divided
  • 1 3⁄4 tsp. active dry yeast (1 package)
  • 2 Tbsp. unsalted butter
  • 4 cups graham flour
  • 3⁄4 tsp. kosher salt


  • In a large bowl, combine milk, 1 tablespoon brown sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add remaining brown sugar, butter, and 1 cup graham flour; stir to combine. Add salt and enough remaining graham flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
  • Coat two 9-by-5-inch loaf pans with pan spray, and line the bottom and short sides of each pan with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into oblong loaves. Place into prepared pans seam-side down, and set aside to proof for 30 minutes. Preheat oven to 375°F.
  • Dust risen loaves with graham flour, and make a 1⁄2-inch deep slash down the center. Bake until golden brown and hollow sounding, about 40 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.