Graham flour was introduced to Canadians in the mid-19th century by an American health-food promoter, Dr. Sylvester Graham. His flour was touted to be especially healthful because of the addition of bran. Today you find graham flour in many supermarkets, but the best variety (stone-ground) is available at health-food stores.
- Portion size 24 servings
- Credits : © CanadianLiving.com
- 1 tablespoon granulated sugar
- 1/2 cup lukewarm water
- 2 pkg active dry yeast
- 2 cups buttermilk
- 2 cups water
- 4 teaspoons lard
- 3 tablespoons brown sugar
- 6 cups all-purpose flour
- 6 cups (approx) stone-ground graham_flour
In small bowl, combine sugar and lukewarm water; sprinkle yeast over and let stand 10 minutes in warm place until bubbly.
Meanwhile, heat together buttermilk and water until steaming. Don't be alarmed if buttermilk curdles; give it a good stir and pour into large mixing bowl. Add lard and brown sugar, stirring until dissolved. Let cool to lukewarm. Stir up yeast mixture with fork and stir into buttermilk.
With wooden spoon, beat in all-purpose flour and as much graham flour as possible. Then turn dough out onto board and knead, incorporating as much of remaining graham flour as necessary to make a dough that isn't sticky. Continue kneading until dough is smooth and elastic, 8 to 10 minutes depending on vigour of kneading.
Place dough in greased bowl, turning to grease all over. Cover bowl with dampened tea towel and let rise in warm place for 1 hour or until doubled in volume.
Punch dough down, then knead briefly and let rest 5 minutes for easy handling. Form into long sausage and, using sharp knife, cut into 24 pieces. Shape into rolls and place 2 inches (5 cm) apart on greased baking sheets. Cover with greased waxed paper and dampened towels and let rise again in warm place until doubled, about 1 hour. Bake in 375°F (190°C) oven for 35 to 40 minutes. Let cool on rack.