Graham bread

Ingredients

• 1 pinchsalt
• 500 mlmilk
• 30 gfresh yeast
• 500 gwholemeal flour
• 1 teaspoonsugar

Instructions

1. 1

   Start the dough

   Put the flour in a bowl and make a well in the middle. Add the milk (or water) and sugar to the well, mix thoroughly, then leave the mixture to rise for 30 minutes.

2. 2

   Add the salt

   Mix in the salt and knead the dough until worked together. Leave it to rise for another 30 minutes.

3. 3

   Shape the buns

   Transfer the dough to a work surface and shape it into small rolls. If you like, sprinkle them with caraway seeds, porridge oats, poppy seeds or sesame seeds.

4. 4

   Let them rise

   Put the rolls on a baking tray and leave them to rise for 20 minutes.

5. 5

   Bake the bread

   Bake in a moderately warm oven. To help prevent the bread from drying out, place a small ovenproof dish of water in the oven. Before the bread has finished baking, brush it with water for a softer crust.

What is graham bread?

Graham bread is a wholegrain-style bread named for the graham flour associated with 19th-century American reformer Sylvester Graham. This recipe makes small, yeast-raised buns rather than one large loaf.

Wholemeal flour gives the rolls a hearty flavour, while the two rises help make the dough lighter. A little water in the oven and a final brush with water are intended to keep the crust from becoming too firm.

Nutrition and macros by portion

The nutrition label shows one serving as written: 506 calories, 21g protein, 92g carbs, 8g fat.

Most of the carbohydrates come from the wholemeal flour, while the flour and milk contribute protein. Milk supplies much of the fat, and the salt contributes sodium; serve a bun with vegetables and a protein-rich topping such as cheese or beans for a more rounded plate.

The key ingredients

Wholemeal flour: this is the main ingredient and gives the buns their characteristic grainy texture and flavour.

Yeast and sugar: the yeast raises the dough, and the teaspoon of sugar is mixed into the initial flour-and-liquid mixture.

Milk: the ingredient list specifies milk, though the method also mentions water as an alternative. Choose one liquid and use it consistently.

Building the dough

First rise: mix the liquid and sugar into the well in the flour, then leave the mixture for 30 minutes as directed. The method does not specify a particular liquid temperature.

Second rise: add the salt, work the dough together and leave it for a further 30 minutes. Then shape the buns and allow them to rise on the tray for another 20 minutes.

Shaping and toppings

Small rolls: divide the dough into portions and shape each into a bun; the recipe does not give a specific number or size. Try to make them similar in size so they bake at a similar rate.

Optional seeds: caraway, oats, poppy seeds and sesame are suggested toppings. Add them before baking so they stick to the shaped dough.

Baking for a softer crust

Oven heat: the recipe calls for a moderately warm oven but does not provide a temperature or baking time. Keep an eye on the rolls and use their appearance and firmness to judge when they are baked.

Moisture: place a small ovenproof dish of water in the oven to help limit drying, as the recipe suggests. Brush the bread with water before baking is complete for a softer crust.

Serving the rolls

Serve the buns warm or cooled, alongside soup, a salad or a savoury spread. Their wholemeal flavour also works well with cheese or a simple topping of butter.

Recipe notes & tips

• Use either milk or water for the initial mix, as the method lists both options.
• Mix the salt in after the first 30-minute rise, following the recipe's order.
• Shape the buns to a similar size to help them bake evenly.
• Put the ovenproof dish of water in before baking, as suggested in the method.
• Brush the rolls with water before they finish baking for a softer crust.

Variations

• Caraway topping: sprinkle caraway seeds over the shaped buns before baking.
• Oat topping: scatter porridge oats over the rolls for a rustic finish.
• Poppy seed topping: use poppy seeds in place of the other suggested toppings.
• Sesame topping: sprinkle sesame seeds over the buns before they go into the oven.

Common mistakes to avoid

• Skipping the first rise: leave the flour mixture for the full 30 minutes before adding the salt.
• Rushing the second rise: give the kneaded dough another 30 minutes to rise.
• Uneven shaping: make the buns a similar size so they are less likely to bake unevenly.
• Dry crust: use the suggested dish of water in the oven and brush the bread with water before baking is complete.
• Adding extra toppings: stick to the suggested seeds or oats unless you are happy to change the recipe.

How to store

Once completely cool, store the rolls in an airtight container at room temperature and eat within 2–3 days. Refresh them briefly in a warm oven; the recipe does not specify freezing instructions.

Frequently asked questions