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By Marcia From MI (Guest Post)
08/12/2007
Julie,
My Great Aunt from Germany, also made Buttermilk Graham Bread. I have her recipe, but when I made it it was too dry. So I am also looking for a recipe to compare with mine to see what was missing.
Ina Allmendinger's recipe is as follows:
2'1/2C Buttermilk 1/2C Molassis
2tsp soda 1 or 2 eggs
1 tsp salt 4 Cup Graham flour
1/4 C white sugar 6-8 Teasp melted Butter 1 C wheat germ (Kretschmer's)
1 C Raisins
Mix dry ingredients thoroughly Add Raisins and mix again. Add Buttermilk, butter, molassis and slightly beaten eggs. Bake 55 min. at 325. Use a well greased and floured bread pan.
I hope you find a similar recipe that you can adapt.
By steve mischke (Guest Post)
08/06/2005
Hello,
My grandmother came to the USA from Germany and made the same Graham bread. It was a thing of beauty and I hooked up with Dogpile and typed in Graham Bread......look where it got me. I could have typed the same letter. I am very anxious to try the recipe as it will definitely bring back some fond memories.
Respects,
Mischke
03/24/2005
Graham Bread
Yield: 6 servings
2 c graham flour
1 c whole wheat flour
1/2 c sugar
1 ts salt
2 ts baking soda
2 c buttermilk
Preheat oven to 400 degrees. Sift together dry ingredients. Add
buttermilk and mix thoroughly. Pour batter into a greased loaf pan.
Place pan in the oven, immediately turn thermostat down to 350
degrees and let bake one hour.
Copied as written in newspaper Jan. 15,1920. This was in my mother-in-law's "save" box.
To Western Farmer: Some 25 years ago in Cheyenne, WY. My sister bought a most delicious graham bread. Since I have been grown, I have tried every recipe I could find for graham bread in an endeavor to have that kind of bread. None of them proved satisfactory, so I started to experimenting and made my own recipe. I have just perfected it to my satisfaction, so following the suggestion of "a subscriber's wife", in a recent issue of Western Farmer, I will send you my recipe.
A good strong starter makes the best yeast.
Use the very best grade of sorghum, ordinary cooking molasses doesn't give the right flavor.
Dough should be just as stiff as can possibly be mixed with a big meat fork or cooking spoon.
Let rise once and make into loaves with very little kneading.
Mrs J.M. Boyles, from Myrtle Creek, OR
Source: There was no other information. No baking time or temperature. Maybe bread bakers could add that information. I just thought this was a piece of farm history that would be of interest to Thrifty Fun Readers.
By GG Vi from Moorpark, CA
Shared on: 09/21/2011
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