The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

graham flour

  • Pin It
copyu's picture

Graham flour pie crust

April 5, 2011 - 4:58am -- copyu

Just curious...has anyone ever tried to make a pie crust using a good proportion of Graham flour? I'm well-aware of the millions of recipes for making pie-crusts using "Graham crackers", but here in Japan, that's really a major expense. Making my own Graham crackers, first, would be many times cheaper than buying them, but that's going to take so much time that the over-priced crackers (over US $8:00 per box!) might be a bargain, if they were readily available...

MickiColl's picture

As I ponder my lost youth I keep going back to when I first started baking bread... 60 some years ago. the lady that taught me only made graham flour bread ..

as I remember it, it was a light, soft, slightly sweet all purpose sandwich bread, baked in a loaf pan. she may have used water .. but maybe milk.  maybe all graham, maybe white and graham mixed .. I have googled, and searched everywhere but can't come on a recipe for it. is there anyone on this site  that may remember that far back, and have the recipe ? graham flour is hard to find but I finally did get some Bob's Red Mill. strangely, neither them nor King Arthur have the recipe. Should I just use my favorite wheat bread recipe, and substitute with graham flour ? Any help, suggestions are appreciated.  


breezebaker's picture

Graham Flour - Where to buy in UK?

September 28, 2010 - 4:12am -- breezebaker

Hi Everyone, 

I am based in UK finding it very hard to source 'Graham Flour', would anyone know where I can source this in the UK or alternativly source it from outside of UK? 

I have come across the 'Hodgson Mill' brand of Graham flour, but amazon will not send to UK. 

Please can you list websites etc of where I can purchase this type of flour! 

Many thanks,


breadbakingbassplayer's picture

Hey All,

Just wanted to tease you a bit.  I don't have pictures yet, but here is the recipe for something I will call the "Everything Levain".  I pretty much had all this stuff laying around in my kitchen, so I wanted to make a bread using all of it...  Here is the recipe below.  I will post pictures later this weekend.

Edit: So I finally cut into it.  A friend whom I gave a loaf said the crust was too crusty, and the inside was a bit "dense"...  My loaf, while it was very "crusty", I found the crumb to be pretty OK.  As for the taste, it's pretty OK.  There were so many things it it, that I can't really place any of the flavors individually...  I prefermented 50% of the total flour, with most of it being the mixture of bits.  Maybe next time I will preferment less, up the hydration, and bake it for a shorter amount of time...  Overall, I am pleased with this "bold" bake...  Enjoy!


3/16/10 - Everything Levain

Stiff Levain (60% Hydration)

440g - Bread Flour

70g  - Rye Berries (freshly ground)

70g  - Spelt Berries (freshly ground)

70g  - Hard Wheat Berries (freshly ground)

70g  - Millet (freshly ground)

70g  - Jasmine Brown Rice (freshly ground)

70g  - Cornmeal

70g  - Graham Flour (Bob's Red Mill)

70g  - 10 Grain Cereal (Bob's Red Mill)

600g - Water

100g - Firm Sourdough Starter (60% Hydration)

1700g - Total


Final Dough

750g - AP Flour

250g - Bread Flour

760g - Water

36g -  Kosher Salt

¾ Tablespoon - Instant Yeast

1700g - Stiff Levain

Yield - 3500g dough



Stiff Levain

7:30pm - Grind all grains

7:50pm - Mix all with wooden spoon until combined, knead with wet hands until rough dough is formed, cover and let rest.

11:30pm - Knead into ball, transfer to oiled container, cover and let rest on counter.



1:00am - Transfer to refrigerator overnight.

8:30am - Turn dough, shape into ball, return to refridgerator.



12:52pm - Take levain out of fridge, place on counter and let rest.

1:00pm - Mix flour/water from final dough, place in oiled container and let rest/autolyse in refrigerator.

6:04pm - Take dough out of fridge.  Measure out salt and yeast.  Cut up stiff levain into pieces and place onto dough, sprinkle with salt and yeast, knead 5 minutes and rest for 30 minutes, covered.

6:50pm - Knead dough 1 minute, cover let rest for 30 minutes.

7:20pm - Turn dough, cover let rest.

9:00pm - Divide dough into 3 equal pieces, shape, place in linen lined basket, covered with towel.  Proof for 90 minutes.

9:30pm - Arrange 2 baking stones on different  levels, arrange steam pan, turn on to 550F with convection, preheat for 1 hour.

10:30pm - Turn off convection, place 1 cup of water in steam pan, close door.  Turn boules out onto floured peel, slash as desired and load directly onto stone.  After last loaf is in, add 1 more cup of water to steam pan, close door.  Lower temp to 460F and bake 1 hr with no convection, rotating and shifting loaves between stones halfway through bake, lower to 430F for remaining half of bake.  Loaves are done when crust is deep brown, and internal temp is 210F.  Cool completely before cutting.


breadbakingbassplayer's picture

Hey All,

Just wanted to share with you my recent bake from 3/10/10.  These are improvised graham flour boules.  I didn't have a lot of graham flour laying around, so I made it up out of stuff I had in the kitchen.  Enjoy!

I am dedicating these to dmsnyder who demands a crumbshot!


Total Formula

1430g - AP - 60%

524g BF - 22%

14% - Coarse Wheat Bran - 14% (Shilo Farms Organic)

96g - Wheat Germ - 4% (Bob's Red Mill)

1788g - Water - 75%

48g - Kosher Salt - 2%

5g - Active Dry Yeast - 0.2%

4126g - Total Dough Yield


Liquid Levain (125% Hydration)

238g - AP

298g - Water

24g - Firm SD Starter (60%)

560g - Total


Stiff Levain (65% Hydration)

476g - AP

168g - Water

560g - Liquid Levain

1204g Total


Final Dough

714g - AP

524g - BF

334g - Coarse Wheat Bran

95g - Wheat Germ

1332g - Water

48g - Kosher Salt

5g - Active Dry Yeast

1204g - Stiff Levain



Evening Day 1

6:45pm - Mix Liquid Levain, cover, let rest on counter.

9:10pm - Stir levain, cover let rest.

Day 2 (midnight)

12:00am - Mix stiff levain, cover, let rest 30 mins.

12:30am - Knead stiff levain for a minute or so until smooth, form ball, cover, place in fridge.

Evening Day 2

6:20pm - Take stiff levain out of fridge.

7:10pm - Mix final dough, autolyse 40 minutes.

8:00pm - Turn dough

8:30pm - Turn dough

9:00pm - Turn dough

9:30pm - Turn dough

10:30pm - Divide into 4, shape boules, place in linen lined baskets, proofe for  45 to 60 minutes.  Place 2 stones in oven along with steam pan.  Preheat oven to 550F with convection.

11:45pm - Turn boules out onto peel, slash as desired, place in oven directly on stone.  After all are in, place 1 cup of water in steam pan, close door, turn down to 460F, bake with no convection for 10 minutes.  Turn convection on for 20 minutes.  Rotate loaves, bake for another 30 minutes with convection at 430F.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting.


Subscribe to RSS - graham flour