Graham Flour Rolls


Have I ever mentioned that I was baptised in the Presbyterian Church?
No? That’s ok; it’s not something that usually comes up in conversation.
Unless you find yourself on a long train ride, with a group going to a conference on baptism – then, you’ll have tell your baptism story and even say; “I guess I’m a Presbyterian, sort of.”
Do you know what else is ‘sort of Presbyterian’? Graham flour! (I know, stay with me for a second).
So back in the 19th century, Presbyterian Minister and presumably health food nut Rev. Sylvester Graham was convinced that processed white flour was ‘teh evilz’.
He invented Graham Bread believing that the bran and germ were healthiest and most nutritious part of the wheat and vital to health.
With Graham flour, named for Rev. Graham, the bran and germ of the wheat kernel are coarsely ground and added to finely milled endosperm to create coarse-textured flour.
I buy graham flour mostly because I like the texture; it’s similar to whole wheat but has a higher bran content and not as dense.
It makes the most wonderful bread; nutty, lightly sweet and soft.

IMG_5705 IMG_5718


Share on
Previous Post Next Post