Quick Graham Bread

This is the homestead-style graham bread that has been baking in American kitchens since the 1800s, named for Sylvester Graham, the same fellow who gave us graham crackers. A blend of white flour and coarse graham flour gives the loaf its nutty wheat character and tender crumb, while baking soda does the rising work in place of yeast.

Quick breads like this one are exactly that, quick. No proofing, no kneading, no waiting for a rise. Mix the wet into the dry, pour into a greased loaf pan, and into the oven it goes. Sixty minutes later you have a hearty whole-grain loaf perfect for slicing and slathering with butter or jam.

Graham flour is essentially a coarse whole wheat flour that includes the bran and germ. If you cannot find it at your supermarket, swap in coarse whole wheat or stone-ground whole wheat flour, ideally with some bran added back for the authentic texture.

The brown sugar provides molasses-like depth without needing to add separate molasses, and reacts with the baking soda to give the loaf its slightly tangy whole-grain flavor.

Kitchen Tips

• Sift the white flour before measuring as the recipe specifies, this gives you the proper light measure rather than packed flour
• Mix just until everything is combined, overmixing develops gluten and turns the crumb tough
• Test for doneness with a wooden skewer in the center, it should come out clean with a few moist crumbs
• Let cool fully in the pan before slicing, hot quick bread crushes under a knife
• This bread keeps well wrapped tight at room temperature for 3 days or frozen for up to 3 months

Variations

• Stir in a half cup of raisins, dried cranberries, or chopped dates for sweetness in every slice
• Add a teaspoon of cinnamon and a pinch of nutmeg for warm spice notes
• Drizzle a tablespoon of molasses into the wet ingredients for a deeper darker loaf
• Top with rolled oats or sesame seeds before baking for a rustic finish