Prairie Graham Bread
Prairie Graham Bread offers hearty, wholesome flavor with a slightly sweet and nutty profile from graham or whole wheat flour. Its moist texture and inviting aroma make it perfect for breakfast or snacks, appealing to bread lovers seeking a nutritious, homemade loaf with a rustic touch.
Ingredients
Instructions
- Mix all ingredients in the order listed until well blended.
- Pour the batter into a greased 9 x 5-inch bread pan.
- Bake at 350°F (175°C) for 1 hour or until done.
Tips & Substitutions
To enhance the flavor of your Prairie Graham Bread, consider adding a teaspoon of cinnamon or nutmeg. If you don't have graham flour, whole wheat flour is a great substitute, providing a similar texture and taste. You can also replace buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice for a quick dairy substitute.
Serving Suggestions
Prairie Graham Bread is delicious on its own, but you can also serve it with butter or cream cheese for added richness. It pairs beautifully with a cup of tea or coffee, making it a perfect breakfast or snack option. For a hearty meal, enjoy it alongside dishes like Turkey Barbecue or a fresh salad.
Storage & Reheating
Store leftover Prairie Graham Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Prairie Graham Bread contains roughly 1824 calories, with 44g protein, 398g carbohydrates, and 9g fat. It is an excellent source of vitamin C (194% of the Daily Value), iron (118% of the Daily Value), and protein (88% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 use regular flour instead of graham flour?
Yes, you can substitute graham flour with an equal amount of whole wheat flour or all-purpose flour. However, using graham flour will give your bread a unique flavor and texture, so if possible, try to include it.
How can I tell when the bread is done baking?
The bread is done when it has risen, is golden brown on top, and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can tent it with foil during the last 15 minutes of baking.
Can I add nuts or fruits to this recipe?
Absolutely! Chopped nuts like walnuts or pecans, or dried fruits like raisins or cranberries, can be added to the batter for extra texture and flavor. Just be sure to adjust the baking time slightly if you add a significant amount.
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).