Victorian Graham Bread offers a rustic, hearty flavor that takes you back to the 1850s. This adapted recipe by Mrs. Putnam blends freshly ground wheat grains with wild einkorn wheat to create a loaf that's rich in fiber and flavor. Though many Victorian recipes lack precise measurements and baking instructions, this modern adaptation provides clear guidance for a delicious, homemade bread. The molasses adds a subtle sweetness, balancing the earthy, wholesome taste of the grains. It's a recipe steeped in history and perfect for modern kitchens, whether you're a seasoned baker or just getting started.

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One of the unique features of this bread is the use of einkorn wheat, one of the oldest grains known to humans, adding a nutty flavor and extra nutrition. If you can't find wild einkorn wheat, you can substitute it with spelt flour or even whole wheat flour. The recipe also calls for cake yeast, but dry yeast works just as well in today's baking environment.

This Victorian Graham Bread recipe takes time and patience, with a long rising period, but the result is a dense, satisfying loaf that pairs perfectly with butter, jam, or a hearty stew.

Nutritional Information (per slice, based on 12 slices per loaf):

• • - Calories: 180  
  • - Protein: 6g  
  • - Fat: 2g  
  • - Carbohydrates: 34g  
  • - Fiber: 5g  
  • - Sugars: 4g  
  • - Sodium: 200mg  

Storage Tips:

- Store the bread in an airtight container at room temperature for up to three days.  

- For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to a month.  

Fun Fact:

The term "Graham bread" comes from Sylvester Graham, an early advocate of whole wheat flour who believed in the benefits of unrefined flour for health. Graham flour is a coarsely ground whole wheat flour that retains all parts of the grain, which was essential in Victorian bread-making.

Serving Suggestions:

- Serve warm with a slather of butter and jam for a traditional breakfast.  

- Pair with hearty soups or stews for a filling meal.  

- Toast slices and drizzle with honey for a simple, satisfying snack.  

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Victorian Graham Bread Recipe

(Adapted from Mrs. Putnam's 1850 recipe)

Ingredients:

• - 6 1/2 cups wheat grains (substitute: 6 1/2 cups whole wheat flour)  
• - 1 3/4 cups wild einkorn wheat (substitute: 1 3/4 cups spelt flour or whole wheat flour)  
• - Cake yeast or 1 packet dry yeast (for 4 to 4 1/4 cups of flour)  
• - 1/2 teaspoon salt  
• - 2 tablespoons molasses dissolved in lukewarm water  
• - Lukewarm water as needed  

Instructions:

1. Grind the wheat grains in a grain mill or use pre-ground whole wheat flour and spelt flour for easier preparation.

2. In a large bowl, mix the wheat flour, einkorn (or spelt) flour, yeast, salt, and dissolved molasses.

3. Slowly add enough lukewarm water to form a stiff, smooth dough.

4. Knead the dough until it becomes elastic and smooth. The dough should not be sticky.

5. Cover the bowl with a kitchen towel and let the dough rise for 4 to 6 hours, or until it has doubled in size.

6. After the first rise, transfer the dough into a greased loaf pan without kneading it again.

7. Let the dough rise again for 1 to 2 hours, or until it has risen by about an inch.

8. Preheat the oven to 390°F (200°C). Bake the bread for about 50 minutes, or until it sounds hollow when tapped on the bottom.

9. Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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This Victorian Graham Bread is a delicious, historical recipe that offers a glimpse into 19th-century baking traditions, yet remains a fantastic option for the modern kitchen. Enjoy!