Grandma Dyke'S Graham Bread
Grandma Dyke's Graham Bread offers a hearty, wholesome flavor with the richness of molasses and raisins, perfect for breakfast or snack, appealing to bread enthusiasts and families alike.
Ingredients
Instructions
- Mix together the graham flour and cracked wheat, baking soda, and salt.
- Add raisins to the hot coffee mixture with instant coffee and molasses; let cool.
- Pour the cooled liquid into the dry ingredients and mix thoroughly.
- Let the mixture sit for 15 to 30 minutes if it appears to be runny.
- Pour the batter into two greased 9 x 5 x 2 1/2-inch loaf pans lined with brown paper, then grease the paper.
- Bake at 350°F for 45 to 60 minutes.
- Test for doneness with a toothpick and avoid over-drying.
Tips & Substitutions
For a richer flavor, consider adding chopped nuts or seeds to the batter. If you want to reduce caffeine, use decaffeinated instant coffee or substitute hot water for cold coffee. Ensure your baking soda is fresh for optimal rising. If the batter is too thick, gradually add more cold coffee until you reach the desired consistency.
Serving Suggestions
Graham bread is delightful on its own or served with butter and jam, such as Strawberry Preserves Deluxe. It pairs wonderfully with a warm cup of coffee or tea. Consider slicing it and toasting for a crunchy texture, or serve alongside a fresh salad for a balanced meal. It also makes an excellent base for sandwiches.
Storage & Reheating
Store leftover graham bread in an airtight container at room temperature for up to three days. For longer storage, wrap the loaves tightly in plastic wrap and freeze for up to three months. To reheat, thaw overnight in the refrigerator and warm slices in a toaster or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Dyke'S Graham Bread contains roughly 329 calories, with 6g protein, 24g carbohydrates, and 23g fat. It is a good source of vitamin A (16% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 962mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the graham flour with regular flour?
Yes, you can use all-purpose flour in place of graham flour, but the texture and flavor will change. For a similar taste, consider using a mix of whole wheat flour and all-purpose flour.
What can I add to make the bread sweeter?
To enhance the sweetness, you can add honey or brown sugar to the batter. Additionally, incorporating dried fruits like raisins or cranberries will naturally sweeten the bread while adding moisture.
How can I tell if the bread is done baking?
To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs. If the toothpick comes out wet, bake for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).