Graham Cracker Brown Bread


•1 cup plus 4 teaspoons graham cracker crumbs (divided use)
•1 cup all-purpose flour
•1 teaspoon baking soda
•1 teaspoon ground nutmeg
•1/2 teaspoon salt
•1/4 cup butter, softened
•1 large egg
•1/3 cup dark molasses
•1 cup fat-free buttermilk
•1 cup raisins


Preheat oven to 350 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 4 teaspoons crumbs.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, nutmeg, and salt in large bowl, stirring with a whisk.

Place butter in a large bowl; beat with a mixer at medium speed until smooth (about 1 minute). Gradually add 1 cup graham crumbs. Beat until well combined (about 2 minutes). Add egg, and beat 1 minute. Add molasses, and beat until well combined.

Beating at low speed, add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat just until blended. Stir in raisins. Pour batter into prepared pan.

Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Makes 12 servings

graham flour does not have the protein that wheat flour has - that is why recipes call for gluten to be added - so that you will get the rise you need - the structure, the strength and the texture
that is why you will see wheat flour added to rye bread recipes, rice bread recipes, potato bread recipes, etc.

So, it means that graham is less nutritious than the wheat?

sorry to say - yes