Slow wholegrain bread

Graham Bread with Freshly Milled Flour

Name: Graham Bread with Freshly Milled Flour
Prep time: 30 min
Cook time: 55 min
Total time: 805 min
Ingredients: 700 g graham flour (freshly milled if possible); 200 g sourdough starter (active); 420 ml water (add gradually); 2 tsp salt; 1 tsp ground caraway; 1 tsp brown sugar (optional)

A simple graham bread with sourdough character, caraway aroma and a slow rise.

For everyday wholegrain baking

Graham bread is a practical way to use fresh wholegrain flour in a loaf that is rustic, aromatic and satisfying.

Graham Bread with Freshly Milled Flour

Print Recipe

A traditional wholegrain-style graham bread made with fresh flour, sourdough starter, caraway and a slow rise.

Course Bread

Cuisine Wholegrain

Keyword fresh flour, graham bread, HamarMill, sourdough

Prep Time 30

Cook Time 55

Total Time 13 25

Servings 1 loaf

Equipment

HamarMill grain mill
Mixing bowl
Loaf tin

Ingredients

Dough

700 g graham flour freshly milled if possible
200 g sourdough starter active
420 ml water add gradually
2 tsp salt
1 tsp ground caraway
1 tsp brown sugar optional

Instructions

Preparation

Mix the graham flour, salt, caraway and brown sugar in a large bowl.
Add the active sourdough starter and most of the water, then mix into a soft but structured dough.
Knead briefly, cover and let the dough rise slowly until visibly increased in volume.
Shape the dough and place it in a loaf tin.
Let it rise again until ready for baking.
Bake at 180 °C for about 50–55 minutes.
Cool completely before slicing.