Graham flour

When wheat is simply reduced to a meal by grinding it once or twice and not removing it any bran, etc, it is known as Graham flour.

Graham flour contains all of the constituents of the wheat grain in their natural proportions. This type of flour has some advantages from the point of view of food value over a flour that does not contain the bran and the germ.

Graham Flour Named after whole grain proponent Sylvester Graham in the late nineteenth century.

Graham flour is normally used in Canada for making yeast rolls and loafs, quick breads and also cakes. The flour is very popular and healthy wheat flour eaten extensively in Canada in the 60s, and in the US, it now marketed as a coarsely ground whole wheat flour, which is stone-ground.

Normally, Graham fours, which are made for making quick bread laves and rolls are mixed with white flour as to get the best of both worlds. Graham flour makes lighter bread, the whole wheat.
Graham flour