I've been hunting down vintage recipes for years now, ever since my mother gave me a copy of "The White House Cookbook, 1888" for Christmas. One of the things I had always come across in bread making is "Graham Bread" which involved the use of Graham Flour. Interesting stuff and I knew it didn't involve the use of crushed Graham Crackers but I never devoted myself to figuring out the secret to this type of flour until recently.
I had found many references to Graham flour as just being an old term for Whole Wheat Flour, and that indeed seemed the case if it wasn't for recipes for Whole Wheat Bread sharing space alongside of recipes for Graham Bread. The breakthrough came rather recently when I discovered a tidbit about the origins of Graham Flour. Named after a Presbyterian minister who invented it in the 1800's, his belief was whole wheat was vital to health( not so different than now). Instead of milling the wheat together he separated the Kernel from the Bran and Germ and milled all separately then recombined them to form Graham flour. You can still buy it if you look around hard enough, Hogson Mills makes it and King Arthur Flour markets it as Pastry Flour but it's a rather expensive affectation for simple bread making. I found a better substitute was to use King Arthur Flour's White Whole Wheat, the texture is very similar to Graham Flour.
