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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 minutes
Cook Time 55 minutes
12 hours
Total Time 13 hours 25 minutes
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.

Notes

Rising time depends on room temperature and starter strength.