- Joined
- Nov 26, 2016
- Location
- central NC
Graham bread is named after Reverend Sylvester Graham. He invented the bread in 1829. Graham bread was promoted as ‘health bread’ since Victorian white bread wasn’t made with white flour but with bleached whole wheat flour. Reverend Graham also propagated a vegetarian Graham diet, alcohol abstinence, daily tooth brushing and frequent bathing. His followers were called Grahamites.
I found this recipe for Graham Bread, but it would take a lot of modifications if we were to make it today.
Mrs Putnam’s 1850s Graham Bread
4 qt unbolted wheat (unsifted whole wheat flour)
teacup good yeast
1/2 cup molasses
1 tbsp salt
enough warm water ‘to make a stiff dough’
Note: There are many difficulties in recreating this bread recipe.
· We don’t know what teacups and cups Mrs Putnam might have used.
· In the Victorian era, yeast was usually brewers’ yeast, bought from a local brewer, or yeast made at home with hops or potatoes.
· We’ll also be using a modern oven. According to Mrs Beeton’s Household Management book (published in 1861): ‘Brick ovens are generally considered the best adapted for baking bread […] Iron ovens are more difficult to manage’ and it might be necessary for the bread to bake evenly to leave the oven ‘door open for a time’.
· Wheat grains are different than they were in the Victorian era.
Last edited by a moderator: