I recently made a hundred-year-old recipe for Graham Pop-overs. The pop-overs did not rise as much as anticipated, but nevertheless they were a delightful bread that seemed more like a muffin than a pop-over. The Graham Pop-overs had a slightly nutty flavor, and were wonderful when served warm with butter or honey.
Graham flour is a coarsely ground whole wheat flour that contains the endosperm, the bran, and the wheat germ. Modern graham flours sometimes have most of the wheat germ removed to prolong shelf life and to help keep it from going rancid.
Year ago graham flour was considered a health food, and I regularly see recipes that call for it in hundred-year-old cookbooks.
Graham flour is named after its inventor Sylvester Graham. He began making graham flour in the 1830s, and promoted it as part of a health movement which encouraged eating vegetarian meals and unseasoned foods.
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