Community hub
0 subscribers8 pages, 0 posts
Recent from talks
All channels
Be the first to start a discussion here.
Be the first to start a discussion here.
Be the first to start a discussion here.
Be the first to start a discussion here.
Contribute something
Welcome to the community hub built to collect knowledge and have discussions related to Graham bread.
Nothing was collected or created yet.
Graham bread
View on Wikipediafrom Wikipedia
 | |
| Type | Bread |
|---|---|
| Place of origin | United States |
| Main ingredients | Whole-wheat flour |
Graham bread is a name for whole wheat bread that was inspired by the teachings of health reformer Sylvester Graham.[1][2] The ingredients for Graham bread include Graham flour, milk, molasses, yeast, and salt.[1]
History
[edit]Sylvester Graham was a 19th-century health reformer who argued that a vegetarian diet, anchored by bread that was baked at home from a coarsely ground whole-wheat flour, was part of a healthful lifestyle that could prevent disease.[3][4]: 21, 29
In 1837, Graham published the popular book Treatise on Bread and Bread-Making, which included a history of bread and described how to make Graham bread, though the passage is absent of any exact measurements and instead calls upon the baker's "good judgment." It was reprinted in 2012 by Andrews McMeel Publishing, as a selection of its American Antiquarian Cookbook Collection.
Like Graham crackers, Graham bread was high in fiber and made from graham flour free from the chemical additives that were common in white bread at that time[5] such as alum and chlorine. He argued that these chemical additives were unwholesome.[4]: 25–26
See also
[edit]- Brown bread, a bread that was considered undesirable in early 19th century Europe
- Whole wheat flour
- Flour bleaching agent
- Health food
- Horsebread, a medieval European coarse bread that may have additionally contained the husks or chaff of the grains as well as legumes
- Maida flour, example of a bleached flour used in India
References
[edit]- ^ a b "Graham Bread | Traditional Bread From United States of America". TasteAtlas. Archived from the original on May 25, 2024. Retrieved May 25, 2024.
- ^ "Graham Bread, Temperance Reformers, and America's First Fad Diet". blogs.lib.umich.edu. May 26, 2020. Retrieved May 25, 2024.
- ^ "The History, Natural History, and Biogeography of Graham Bread". Alabama Heritage. Retrieved May 25, 2024.
- ^ a b Iacobbo, Karen; Iacobbo, Michael (2004). Vegetarian America : a history. Westport, CT: Praeger. ISBN 978-0275975197.
- ^ "Graham Bread or Brown Bread" (PDF). National Museum of American History. Archived (PDF) from the original on June 17, 2017. Retrieved May 25, 2014.
External links
[edit]- Enfield Shaker Graham Bread Recipe - Enfield Shaker Museum
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
Graham bread
View on Grokipediafrom Grokipedia
Graham bread is a whole-wheat bread made from coarsely ground, unsifted flour that retains the bran and germ of the wheat kernel, developed by American Presbyterian minister and dietary reformer Sylvester Graham in the 1820s as part of his advocacy for a high-fiber, vegetarian diet to promote physical and moral health.[1][2] Graham, who viewed commercial white bread as nutritionally deficient and often adulterated with substances like chalk, promoted homemade graham bread as a superior alternative that prevented digestive ailments, gluttony, and even sexual excesses by fostering bodily purity and self-control.[1][3] His 1837 Treatise on Bread and Bread-Making detailed its preparation and argued that the intact bran provided essential nutrients stripped away in refined milling processes.[4] Graham's lectures on the bread and his broader dietary principles sparked both widespread adoption among temperance advocates and fierce backlash, including riots by bakers and butchers who saw his ideas as threats to their livelihoods.[3][2] Though initially controversial, graham bread laid foundational groundwork for the whole-grain movement, influencing modern products like graham crackers and underscoring early empirical observations on fiber's role in digestion despite lacking contemporary scientific validation.[2][3]
Micronutrients in Graham bread are enriched by the inclusion of the wheat kernel's outer layers, providing B-complex vitamins and minerals absent or diminished in refined products. Key contributors include thiamin (0.2-0.4 mg/100 g flour basis, partially retained in bread), riboflavin (0.1-0.2 mg), niacin (4-6 mg), and folate (40-50 mcg), which support energy metabolism and are naturally occurring rather than fortified.[34] Minerals such as iron (2.4-3.7 mg/100 g), magnesium (75-140 mg), phosphorus (200-250 mg), zinc (2-3 mg), and selenium (trace amounts up to 30 mcg) are substantially higher—often 50-70% more than in refined flour—due to concentration in bran and germ.[34] [35] These levels reflect USDA analyses of whole wheat components, with bread values adjusted for dilution but still superior to enriched white bread, where synthetic additions replace only select nutrients like iron and B vitamins.[36] Variations may arise from soil quality, wheat variety, and processing, but the unbolted nature of Graham flour preserves bioavailability better than highly milled alternatives.[37]
Definition and Characteristics
Graham Flour and Ingredients
Graham flour, named after American Presbyterian minister and dietary reformer Sylvester Graham, is a coarsely ground whole wheat flour that retains the entire wheat kernel, including the bran, germ, and endosperm, without the bolting process used in refined white flour milling.[5] This preservation of components distinguishes it from conventional whole wheat flour, which may be more finely milled or partially separated during processing; graham flour's coarser texture arises from stone-grinding the whole grain, often hard red spring wheat, resulting in a nutty flavor and higher fiber content.[6] Graham promoted this flour in the 1830s as part of his health philosophy, arguing that refining removed essential nutrients and that unbolted flour supported digestion and vitality by avoiding the "impurities" stripped in commercial milling.[7] The composition of graham flour typically includes approximately 13-14% protein, with the bran providing insoluble fiber (around 40-50 grams per 100 grams of bran fraction), the germ contributing healthy fats and vitamins like E and B-complex, and the endosperm supplying carbohydrates and some gluten for structure.[8] Unlike modern enriched flours, it naturally contains minerals such as magnesium and iron from the unseparated parts, though exact values vary by wheat variety and milling; for instance, stone-ground versions minimize heat to preserve oils in the germ, preventing rancidity if stored properly.[9] Graham bread, made primarily from this flour, traditionally uses simple ingredients to align with Graham's ascetic dietary principles emphasizing wholesomeness over indulgence. Core components include graham flour (often 100% or blended with white flour in early recipes), water or milk for hydration, yeast or sourdough for leavening, and salt for flavor; historical 19th-century formulations from sources like Sarah Josepha Hale's 1839 cookbook added molasses (about 2 tablespoons per loaf) for subtle sweetness and tenderness, or sugar as an alternative, yielding a dense, hearty loaf without fats like butter.[1] Variations in Shaker and Victorian recipes (circa 1850s) incorporated einkorn wheat for added nutrition or baking powder for quicker rising, but avoided enrichments like eggs or excessive sweeteners to maintain the bread's purported purity.[10] Modern adaptations may adjust ratios—e.g., 2 cups graham flour to 3/4 cup warm water and 1/2 packet yeast—but retain the focus on minimalism for a bread weighing 1-2 pounds per loaf after baking at 350-400°F for 45-60 minutes.[11]Texture and Preparation Methods
Graham bread possesses a dense and hearty texture, distinct from the airy crumb of refined white loaves, owing to its primary ingredient, graham flour—a coarsely milled whole wheat flour that retains the bran, germ, and endosperm without sifting. This coarse grind imparts a slightly gritty mouthfeel and chewier consistency to the crumb, while the high fiber content contributes to a moist yet substantial interior that holds together firmly without becoming crumbly. The crust forms a soft, golden-brown exterior, often with a subtle chewiness developed during baking.[12][13][14] Traditional preparation methods emphasize simplicity and minimal processing, aligning with Sylvester Graham's 19th-century advocacy for unadulterated whole grains to preserve nutritional integrity. Basic recipes combine graham flour with warm water or milk, a small amount of yeast (historically less than in modern yeast breads to limit fermentation), salt, and sometimes molasses or sugar for mild sweetness; no fats or enrichments are typically added to maintain austerity. The resulting dough is soft and slack, often described as batter-like, which precludes vigorous kneading—instead, it is beaten or stirred for 5-10 minutes to develop gluten strands, sometimes after an overnight preferment of white flour and yeast for leavening structure.[14][10][1] The dough is then transferred to greased loaf pans without shaping, allowed to rise until nearly doubled (about 1 hour in a warm environment), slashed lengthwise for even expansion, and baked in a preheated oven starting at higher temperatures (350-400°F) to set the structure, followed by lower heat if needed, for 45-90 minutes total to ensure thorough cooking of the dense mass and formation of a stable crust; historical sources note the requirement for hotter ovens and longer bake times compared to white bread to compensate for the flour's coarseness and moisture retention. Modern adaptations may incorporate partial white flour blends or mechanical mixing for lighter results, but authentic versions prioritize the soft pour-in-pan technique to yield a loaf weighing approximately 1-1.5 pounds.[14][4][1]Historical Development
Sylvester Graham's Philosophy and Grahamism
Sylvester Graham, born on July 5, 1794, in West Suffield, Connecticut, initially trained as a Presbyterian minister but shifted focus in the 1820s to public lectures on physiology and temperance after experiencing personal health issues and observing societal vices like alcoholism.[15] His philosophy centered on the idea that human health and morality were causally linked to diet and lifestyle, positing that refined foods and stimulants disrupted the body's natural vital forces, leading to disease, intemperance, and excessive passions including sexual urges.[16] Graham advocated a regimen of vegetarianism, emphasizing coarse, unbolted whole-grain breads made from freshly milled wheat, abundant fresh fruits and vegetables, and pure water while strictly prohibiting meat, alcohol, tobacco, coffee, tea, spices, and white flour products, which he viewed as overly stimulating and conducive to moral decay.[17] Graham's dietary principles extended to broader hygiene practices, including daily cold-water bathing, fresh air, exercise, and regular but moderate eating habits to preserve vital energy and prevent epidemics like the 1832 cholera outbreak, which he attributed to poor living conditions and intemperate diets rather than solely miasma or contagion.[18] In his 1837 Treatise on Bread and Bread-Making, he detailed the superiority of graham flour—unsifted whole wheat—for digestion and nutrition, arguing it supported a simpler life aligned with biblical ideals of moderation and natural foods.[16] He linked improper diet directly to reduced self-control, claiming that a bland, vegetable-based intake subdued animalistic instincts and fostered chastity, a view rooted in his interpretation of physiological causation over environmental determinism.[17] Grahamism emerged as a popular reform movement in the 1830s, with devoted followers known as Grahamites forming societies, boarding houses, and communal eateries in urban centers like Boston, New York, and Philadelphia to implement his precepts amid rapid industrialization and migration.[19] These adherents promoted self-reliance in health through education on anatomy and nutrition, often facing opposition from bakers, butchers, and medical professionals who dismissed the ideas as fanatical; the movement peaked in the 1840s before declining after Graham's death on March 11, 1851, though it influenced later figures like John Harvey Kellogg.[16] Grahamite principles emphasized empirical observation of personal vitality over pharmaceutical interventions, prioritizing preventive hygiene and dietary purity as antidotes to urban vices.[15]Invention and Early Promotion (1820s-1840s)
Sylvester Graham, a Presbyterian minister and dietary reformer, first advocated for bread made from coarsely ground, unsifted whole wheat flour in the late 1820s as part of his broader health regimen aimed at preventing indigestion and moral failings through nutrition.[20][21] This approach contrasted with the prevalent use of refined white flour, which Graham contended stripped away vital bran and germ, leading to nutritional deficiencies and health disorders.[16] By 1829, he had formalized elements of what became known as the Graham diet, emphasizing such bread alongside vegetables and abstinence from stimulants like meat, coffee, and alcohol.[22] Graham's early promotion intensified in the 1830s through public lectures on physiology, temperance, and diet, where he detailed the superiority of unbolted flour for retaining the wheat kernel's full nutritive properties.[18] In these talks, delivered in cities including Portland, Maine, in 1834, he urged audiences to bake bread at home using stone-ground whole wheat to avoid the adulterations common in commercial white loaves, such as alum and chalk.[23] His message resonated initially with reform-minded groups, including temperance societies, fostering small-scale adoption in households and boarding houses that aligned with Grahamite principles of self-control and vitality.[24] The 1837 publication of Graham's Treatise on Bread and Bread-Making marked a pivotal advancement in promotion, providing a comprehensive history of bread-making alongside precise instructions for preparing what he termed "healthful" bread from graham flour—a term derived from his name.[7] The book outlined milling techniques to preserve bran integrity and recipes yielding a dense, nutty loaf baked without yeast for some variations, positioning the bread as essential to his philosophy of causal links between coarse, natural foods and physical purity. Though facing resistance from bakers favoring finer products, these efforts laid groundwork for graham bread's recognition as a reformist staple by the late 1830s.[25]Widespread Adoption and Backlash (1840s-1850s)
In the early 1840s, Graham bread achieved notable adoption within Grahamite communities, particularly through specialized boarding houses established in urban centers like New York City, Boston, Philadelphia, and Rochester, where residents adhered to Sylvester Graham's dietary regimen emphasizing unrefined whole wheat flour products, vegetables, and abstinence from meat, stimulants, and overly processed foods.[26][27] These institutions, numbering at least several in major cities by the decade's start, served Graham bread as a staple to promote health, temperance, and moral purity, attracting reformers, health enthusiasts, and those influenced by post-cholera epidemic concerns over refined diets.[18] The bread's use extended beyond strict Grahamites, appearing in 19th-century American cookbooks that incorporated whole grain recipes inspired by the movement's critique of white flour's digestive harms.[16] Despite this spread, Graham bread and the broader Grahamism faced significant backlash from commercial interests and societal norms. Bakers opposed Graham's advocacy for homemade bread using coarse graham flour, which bypassed their refined white loaves often adulterated with chemicals like alum for profit and palatability, while butchers resented his vegetarianism and accusations of animal cruelty in meat production.[18][16] This tension escalated in institutional settings; in March 1841, students at Oberlin Collegiate Institute rebelled against the administration's enforcement of a Graham diet featuring the bread, deeming it inadequate and leading to the ousting of President Asa Mahan amid protests over its restrictiveness.[28] By the mid-1850s, adoption waned as Graham's influence diminished—his popularity having peaked earlier—and he succumbed to tuberculosis in 1851, marking the decline of organized Grahamite fervor, though the bread's legacy endured in modified health foods.[20] Critics, including medical professionals and food industry advocates, dismissed Grahamism as ascetic and unsubstantiated, contributing to its marginalization amid competing reform movements.[19]Nutritional Profile and Health Claims
Macronutrients and Micronutrients
Graham bread, derived from unrefined Graham flour encompassing the bran, germ, and endosperm of the wheat kernel, exhibits a macronutrient profile characterized by high complex carbohydrates and dietary fiber, moderate protein, and low fat content. Per 100 grams of whole wheat bread prepared from a recipe comparable to traditional Graham bread, it provides approximately 278 kilocalories, with 51.4 grams of carbohydrates (of which roughly 6.7-7 grams are dietary fiber, primarily insoluble types from the bran), 8.4 grams of protein, and 5.4 grams of total fat (mostly unsaturated).[29] [30] These values can vary based on baking method, hydration levels, and any added ingredients such as yeast, salt, or minimal fats, but the use of 100% Graham flour ensures elevated fiber relative to refined-flour breads, where fiber is typically reduced by 70-80%.[31] In contrast to refined white flour, which loses significant bran and germ during milling, Graham flour retains these components, resulting in higher protein (13-16 grams per 100 grams of flour versus 10-11 grams in refined) and fat (1.5-2.5 grams versus under 1 gram), though bread's final macros are moderated by water incorporation during dough preparation.[32] [33]| Macronutrient | Amount per 100 g (bread) | Key Notes |
|---|---|---|
| Carbohydrates | 51.4 g | Predominantly complex starches; net carbs reduced by fiber content.[29] |
| Dietary Fiber | 6.7 g | Higher than refined bread (2-3 g), supporting gut health via bran-derived insoluble fibers.[30] |
| Protein | 8.4 g | From wheat gluten and germ; complete but lower in lysine compared to animal sources.[29] |
| Total Fat | 5.4 g | Minimal saturated fat; includes essential fatty acids from germ oils.[29] |