Vermont Graham Bread
Vermont Graham Bread offers a hearty, slightly sweet flavor with molasses and graham flour, perfect for breakfast or snacking, appealing to bread lovers seeking wholesome taste.
Ingredients
Instructions
- Mix all ingredients in the order given.
- Pour the batter into greased bread pans.
- Bake at 350°F for 45 to 50 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you don't have graham flour, you can substitute it with a mix of whole wheat flour and all-purpose flour. Adding a handful of nuts or raisins can enhance the texture and taste. Always check the expiration date on baking soda to ensure proper leavening. This bread is great for breakfast or as a snack, especially when paired with butter or jam.
Serving Suggestions
Serve the Vermont Graham Bread warm, sliced, and spread with butter or cream cheese for a delightful treat. It pairs beautifully with a cup of tea or coffee. You can also enjoy it alongside a bowl of fresh fruit or yogurt for a wholesome breakfast. For a unique twist, try it with honey or peanut butter. This bread is versatile enough to complement various meals.
Storage & Reheating
Store any leftover Vermont Graham Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, simply slice and toast or warm in the oven at 350°F for about 10 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Vermont Graham Bread contains roughly 301 calories, with 7g protein, 63g carbohydrates, and 1g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2988mg 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 milk instead of sour milk or buttermilk?
Yes, you can use regular milk, but to achieve a similar tangy flavor, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for about 5 minutes before using it in the recipe.
What can I do if I don't have graham flour?
If graham flour is unavailable, you can create a substitute by mixing equal parts of whole wheat flour and all-purpose flour. This combination will mimic the texture and flavor of graham flour in your bread.
How can I tell when the bread is done baking?
To check if the bread is done, insert a toothpick or cake tester into the center; if it comes out clean or with a few crumbs attached, the bread is ready. Additionally, the top should be golden brown and spring back when lightly pressed.
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).