Graham bread

Graham bread is a type of whole wheat bread made from Graham flour, which is coarsely ground whole wheat flour. It was developed in the 19th century by Sylvester Graham, an American nutritionist and dietary reformer. The bread is known for its dense texture and nutty flavor, and it is often considered healthier than white bread due to its higher fiber content and nutritional benefits. It can be used in various recipes or enjoyed as a nutritious option for sandwiches and toasts. Graham bread exemplifies whole grain baking, promoting a more natural and wholesome approach to nutrition.