Vermont Graham Bread Recipes

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MY GRAMMA'S GRAHAM BREAD



My Gramma's Graham Bread image

This recipe is from my dear gramma and written in her own handwriting. She's been gone since I was in high-school and so it's near and dear to my heart. The original recipe states "no eggs or lard". Lard you say???? Is that something that you buy in the store.?? ETA...since some aren't able to find graham flour too readily. There is a recipe on Zaar for a sub...Recipe #377353.

Provided by CoffeeB

Categories     Quick Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 9

1 cup brown sugar or 1 cup white sugar
2 1/2 cups buttermilk
2 cups graham flour
2 cups white flour
2 teaspoons baking soda
1 cup raisins, I use more
3/4 cup molasses
1/2 teaspoon salt
nuts, chopped fine (optional)

Steps:

  • Mix altogether and let stand 1 hour.
  • Pour batter into 2 9x5 inch loaf pans.
  • Bake for 1 hour at 350 degrees.

Nutrition Facts : Calories 1914.5, Fat 6.2, SaturatedFat 2.3, Cholesterol 12.2, Sodium 2266.6, Carbohydrate 441.5, Fiber 18.3, Sugar 234.3, Protein 39

GRANDMA'S BROWN BREAD (GRAHAM BREAD)



Grandma's Brown Bread (Graham Bread) image

A very old-fashioned basic quick bread using graham (or whole wheat) flour. My Grandma made it at all holidays... hence the name. She was born in the mid 1880's and probably learned the recipe from her own mother. I had to write it down by standing at her elbow as she made it! Since there is no shortening in this recipe... I recommend whole milk... but skim also works. Make sure to use baking soda... NOT baking powder. Bread is moist, dense, and flavorful.

Provided by Chef Come Lately

Categories     Quick Breads

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 cups graham flour (whole wheat flour)
1 cup white flour
1 teaspoon baking soda (NOT baking powder)
1 cup molasses (dark is excellent..light OK too)
1 cup milk
1 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 300 degrees F.
  • Grease medium sized loaf pan.
  • Mix dry ingredients together.
  • Add wet ingredients to dry.
  • Fold in nuts if desired.
  • Batter will be thick.
  • Bake in very slow 300 degree oven for about 55-60 minutes. Test near center with wooden skewer.
  • Serve warm or room temperature with butter or your favorite spread. Or alone with a cuppa tea!
  • Thanks Grandma!

VERMONT GRAHAM BREAD



Vermont Graham Bread image

A flavorful quick bread that also might be made into muffins. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Quick Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 6

1 cup all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup maple sugar (or Faux Maple Sugar or brown sugar)
2 cups buttermilk or 2 cups soured milk
2 cups graham flour

Steps:

  • Preheat oven to 350F and grease a loaf pan.
  • Sift the dry ingredients together twice into a large bowl.
  • Add buttermilk; mix thoroughly.
  • Pour into prepared loaf pan and bake for one hour.

Nutrition Facts : Calories 132, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.6, Sodium 395.7, Carbohydrate 27.4, Fiber 2.3, Sugar 7.1, Protein 4.7

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