It's Not Just For Crackers Anymore

I received a bag of King Arthur Flour graham flour (aka whole wheat pastry flour) for Christmas, about which I was very excited. And so I've been experimenting with graham breads in my favorite bread machine cookbook, Beth Hensperger's Bread Lover's Bread Machine Cookbook. The first we tried, Graham Bread, was soft and nutty, but not too wheat-y that the kids objected; in fact, Sis asked for another loaf. Though, it didn't take like graham crackers at all, my only previous experience with the flour. Today, I'm making Graham Indian Bread, similar to the previous recipe but with cornmeal added. We'll see how we like it. And then maybe we'll make crackers!

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Graham Bread

1 1/8 cups water

1 large egg

2 tablespoons butter, cut into pieces

2 1/4 cup bread flour

3/4 cup graham flour

1/3 cup nonfat dry milk

1/4 cup light brown sugar

2 teaspoons gluten

1 1/2 teaspoons salt

2 1/2 teaspoons bread machine yeast

Place all ingredients in pan. Set crust on medium and program for BASIC or WHOLE WHEAT cycle; press Start.

When baking ends, remove bread from pan and cool on rack before slicing.

Beth Hensperger, The Bread Lover's Bread Machine Cookbook

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Graham Indian Bread

1 cup buttermilk

1/4 cup water

2 tablespoons butter, unsalted, cut into pieces

1 1/2 cups bread flour

1 cup graham flour

1/2 cup yellow cornmeal

3 tablespoons sugar

1 tablespoon gluten

1 1/4 teaspoons salt

2 1/2 teaspoons bread machine yeast

Place all ingredients in pan. Set crust on medium and program for WHOLE WHEAT cycle; press Start.

When baking ends, remove bread from pan and cool on rack before slicing.

Beth Hensperger, The Bread Lover's Bread Machine Cookbook