Stir in sufficient quantity of graham flour to make a stiff batter, put in mould and let rise till quite light and then bake in moderate oven one hour.
Graham flour may be substituted for rye if preferred.
For graham muffins, use 1 cupful of fine white flour and 1 cupful of graham flour.
Use wheat bread flour, or a combination of wheat bread flour with whole wheat, or graham flour, or with flour or meal made from other grains, in making bread.
Graham flour may be used in place of rye, if preferred.
Beat together vigorously until full of air bubbles, one pint of unskimmed milk, the yolk of one egg, and one pint and three or four tablespoonfuls of Graham flour, added a little at a time.
Have this mixture boiling, and add to it Graham flour, either sprinkled in dry or moistened with water, sufficient to make a well-thickened mush.
This first simple product of grinding is termed wheat meal, unbolted, or Graham flour, and of course contains all the elements of the grain.
BROWN BREAD Mix and sift together one cup each of rye, graham flour, corn-meal and one teaspoon of salt.
Stir until dissolved and then crumble in one yeast cake, dissolve thoroughly, and then add Four cupfuls of white flour, Three and one-half cupfuls of graham flour, Three tablespoonfuls of shortening.
Beat to mix and then let cool, add One-half cup of cornmeal, One-half cup of graham flour.
Graham flour is a wheat product that is high in food value, because in its manufacture no part of the wheat grain is removed.
In the making of white flour, the germ of the wheat is removed, and since most of the fat is taken out with the germ, white flour keeps much better than graham flour, from which the germ is not abstracted in the milling process.
A point to be remembered in the making of graham bread is that sifting removes the bran from graham flour, and if lightness is desired, the flour may be sifted and the bran then replaced.
Because this variety is not sifted as are the white flours, it is not so fine as they are; but it is not so coarse as graham flour, nor is bread made from it so dark in color.
Two cupfuls of Graham flour, one cupful of wheat flour, two teaspoonfuls of baking powder, a tablespoonful of sugar, one of salt and one well-beaten egg.
To one quart of sweet milk, four cups of Graham flour, a teaspoonful of salt.
Follow the recipe for baking powder biscuits, using kernel or Graham flour instead of white flour.
Frau Schmidt always bakes her own bread, and she tells me she sets a sponge or batter for white bread, and by the addition of Graham flour, cornmeal or oatmeal, always has a variety on her table with a small expenditure of time and money.
This makes good bread and, as bread is apt to chill if set over night in a cold kitchen, or sour if allowed to stand over night in summer, set this sponge early in the morning.
If these directions are carefully followed the housewife will invariably have good results.
Graham flour is composed of the whole kernel of the wheat, its bran overcoat and all, ground up together.
Stir the meal slowly into boiling salted water, the same as graham flour, and cook for 1 hour at least.
With every pound of white wheat flour, the purchaser must buy a pound of some other cereal; with every pound of Graham flour, three-fifths of a pound of other cereal.
Graham flour, for one thing, does not keep so well as flour of lower extractions, as the fat in the germ may become rancid in a comparatively short time.
Graham flour is ground wheat from which the bran has not been removed.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "graham flour" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
