Bob's Red Mill site. A couple, or 3 recipes. Scroll towards the bottom of page, just before the comments:

http://www.bobsredmill.com/graham-flour.html

Hodgson Mill also labels their WW flour as "Graham". There is a recipe there:

http://www.hodgsonmill.com/hodgson-mill-100-whole-wheat-bread/

As maybe you can see by some of the recipes(linked and elsewhere), if you want a higher rising, fluffy bread, you may need to use a good portion of bread flour, or add vwg.

There is at least one recipe here at fresh loaf that calls for Hodgson Mill graham flour. See the favorites list(or whatever, or search) for Memo's Brown Bread. Seemed to turn out well for many. Not so well for me. That was early in my breadbaking hobby, and apparently I was having difficulty adjusting for Memo's "cup" measurements.

In a web search, many just seem to be "wheat" bread recipes, and/or quick breads.

If you do find a decent recipe, please post back. I have a bag+ in the freezer I've been waiting to use(over a year). Bought in a close out sale. Just never got around to using it yet.

Good luck.

The recipe is posted here.  

Paul

Made this last night and I love it! Made half with a loaf pan and half as a boule. Really love it as a boule. Nice and soft and great flavor. Coworker is telling me right now she could probably each the whole boule by herself. Thanks for the recipe!

4 1/2 - 5 c graham flour

2 c scalded milk

1/4 c sugar

1 tsp salt

1 pkt. active dry yeast in dissolved in 1/4 cup luke warm water w/ 1/4 tsp. sugar

1 - 2 tbsp honey

scald milk in double boiler over water until head forms on milk around outside of pan

add salt and sugar stir til dissolved and remove from heat - cool to 110'

mix yeast mixture, cooled milk mixture, honey and flour (add flour gradually) til it begins to pull off side of bowl and form ball

cover, rise til double

beat again w/ wooden spoon or in mixer w/ dough hook

turn into greased loaf pans

i grease top of loaves lightly w/ crisco and sprinkle cracked wheat or sesame seeds - but original recipe from fannie farmer does not call for that. 

rise again til nearly double

bake 350 ' til brown and pulling away from sides of pan

remove immediatley onto cooling racks and cool in open air

you can experiment w/ the recipe if it's not fluffy enough by swapping out some of the flour for plain white flour.  good luck!

My grandfather always made bread from Graham flour it was so good I would come home from school and he would be pulling it right from the oven and it with butter was so good I have his recipe somewhere I will post it when I find it.

I never knew that Graham flour and regular whole wheat flour was different to any significant degree.  What's the difference, if there is one?

I'd look for some good whole wheat bread formulas and try those with graham flour (named after a Dr. Graham, if I remember that Good Eats episode correctly, original inventor of the graham cracker).