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Topic: Graham bread

	Graham Bread Recipes - LoveToKnow Recipes
		Graham bread was the brainchild of Sylvester Graham, a Presbyterian minister in Pennsylvania who was known for his strict adherence to vegetarianism and healthy living.
		Graham was deeply bothered by the number of extramarital affairs and out-of-wedlock pregnancies in his society and he believed that a diet full of impurities like bleached flour also led to impurities of the body.
		Graham bread is no longer believed to be an anti-aphrodisiac but is instead enjoyed for its taste and health benefits.
	recipes.lovetoknow.com /wiki/Category:Graham_Bread_Recipes (290 words)

	Sylvester Graham - Wikipedia, the free encyclopedia (Site not responding. Last check: 2007-10-12)
		Sylvester Graham (July 5, 1794 - September 11, 1851) was born in Suffield, Connecticut, and was ordained in 1826 as a Presbyterian minister.
		Graham argued that chemical additives in bread made it unwholesome, and he was correct: both alum and chlorine are now known to be toxic.
		Refined bread was a status symbol of the middle class because of its "purity and refinement" in its color and was purchased, rather than home-made.
	en.wikipedia.org /wiki/Sylvester_Graham (511 words)

	Graham bread - Wikipedia, the free encyclopedia
		Graham bread was invented by Sylvester Graham in 1829 for his vegetarian diet.
		The Graham bread was high in fiber, made with non-sifted whole wheat flour and was made into little squares we now know as graham crackers.
		Graham invented that bread free from chemical additives that were common in white bread at that time such as alum and chlorine.
	en.wikipedia.org /wiki/Graham_bread (236 words)

	SYLVESTER GRAHAM - LoveToKnow Article on SYLVESTER GRAHAM
		Graham wrote Essay on Cholera (1832); The Esculapian Tablets of the Nineteenth Century (1834); Lectures to Young Men on Chastity (2nd ed., 1837); and Bread and Bread Making; and projected a work designed to show that his system was not counter to the Holy Scripttires.
		GRAHAM, THOMAS (1805-1869), British chemist, born at Glasgow on the 20th of December 1805, was the son of a merchant of that city.
		Graham was elected a fellow of the Royal Society in 1836, and a corresponding member of the Institute of Fr-nce in 1847, while Oxford made him aD.
	www.1911encyclopedia.org /G/GR/GRAHAM_SYLVESTER.htm (1081 words)

	Urban Legends Reference Pages: Food (Graham Crackers) (Site not responding. Last check: 2007-10-12)
		The Reverend Sylvester Graham, a Presbyterian minister who became a social reformer and a ferocious advocate of healthful living, is the man who put the 'graham' into the treat we now know and love as graham crackers.
		Graham believed a strict vegetarian diet would aid in suppressing carnal urges; to this end, he advocated a regimen devoid of meat and rich in fiber as a way of combating rampant desire.
		Today's graham crackers are made with bleached white flour, a deviation that would have set Sylvester Graham to spinning in his grave — he regarded refined flour as one of the world's great dietary evils.
	www.snopes.com /food/origins/graham.htm (518 words)

	Treatise on Bread, and Bread Making
		Even the bread, which is the simplest form into which human ingenuity tortures the flour of wheat, is, by other causes besides the concentration I have named, too frequently rendered the instrument of disease and death, rather than the means of life and health, to those that eat it.
		Their mode of manufacturing bread to say the least of it, destroys much of the virtue of the flour or meal; and hence their bread is only palatable even to those who are accustomed to it, within twelve, or at the longest, twenty four hours after it is baked.
		And when they perceive how intimately and closely the character of their bread is connected with the dearest interests of man, they will not be inclined to feel that any reasonable amount of care and labor is too much to be given to secure precisely the right kind of bread.
	www.angelfire.com /journal/pondlilymill/graham.html (3956 words)

	1830 - Dietary Timeline (Site not responding. Last check: 2007-10-12)
		A Presbyterian minister, Graham warned of the dangers of meat, pastries and highly spiced foods and proposes that the only way to avoid the conditions such as indigestion or dyspepsia and attain true happiness is through natural living.
		Graham criticised modern, commercially produced white bread and advocates a return to "traditional" homemade, whole-wheat varieties (which coincidentally he marketed as Graham Bread).
		According to Whorton, Graham was "the man who conferred on unbolted flour its status as a health food" and by 1835, he had become known across the US as the prophet of bran bread.
	www.sirc.org /timeline/1830.html (330 words)

	History of Vegetarianism - Sylvester Graham (1795-1851)
		To this day the boarding-houses where flesh is excluded, are called 'Graham Houses,' and what is called in England 'brown bread,' is in the United States called 'Graham bread,' so entirely had the descendents of English families abandoned their ancient staff of life.
		Graham has not for several years lecturered in public, although by natural endowments and study he is so well qualified for the office.
		Graham to this country, free from expense to him, should be raised by friends favourable to the cause.
	www.ivu.org /history/usa19/graham.html (2323 words)

	Graham on Bread
		As a general criterion or rule, then, in regard to the character of bread, we perceive that the most perfect loaf or raised bread, is that which, being made of the best material, is light, and sweet, and well baked, and still most nearly retains all the natural proportions and properties of the original material.
		The very appearance of such bread is forbidding, and shows, at a glance, that it has not been properly mixed—that the yeast has acted unequally on different portions of the meal, and that the fermentation has not been of the right kind.
		They that will have good bread, not only for a single time, but uniformly, must make the quality of their bread of sufficient importance, in their estimation and feelings, to secure the requisite attention to the means by which alone such an end can be made certain.
	www.soilandhealth.org /02/0203cat/020321.graham.bread.htm (10587 words)

	Honey Graham Granola Bread (Four Pack)
		You'll love this moist bread made with honey, whole oats, and sunflower seeds.
		This is a wonderful whole grain bread made with the best Montana flours, the natural sweetness of honey, lots of whole oats, and sunflower seeds--just like your favorite granola.
		A wholesome bread made with wheat flours, sunflower seeds, and whole oats.
	www.preparedpantry.com /index.asp?PageAction=VIEWPROD&ProdID=783 (183 words)

	Graham Cracker History - Invention of the Graham Cracker
		Inventor of graham flour and the graham cracker.
		Sylvester Graham, best known today for his invention of Graham crackers, was from a line of clergymen-physicians and was born in West Suffield in 1794, the 17th child of the 72-year old Reverend John Graham, Jr.
		Graham was raised by relatives who gave little attention to his development, and he worked at scattered tasks until he was 19 years old..
	www.ideafinder.com /history/inventions/graham.htm (686 words)

	Saturday Evening Post: The Rev. Sylvester Graham: America's early fiber crusader - Graham Cracker - includes recipes (Site not responding. Last check: 2007-10-12)
		Graham didn't know what vitamins were, but he shrewdly observed that man was automatically protected from concentrated foods by eating raw foods.
		He insisted that bread's taste and nutrition depended upon the soil the grain was raised on; soil properly composted with manure from healthy animals was obviously best.
		Graham's most famous disciple was, of course, Dr. John Harvey Kellogg, a consummate showman and leader of the Seventh-day Adventist Sanitarium.
	www.findarticles.com /p/articles/mi_m1189/is_v257/ai_3660912/pg_2 (1554 words)

	Sylvester Graham (Site not responding. Last check: 2007-10-12)
		Sylvester Graham (July 5, 1794 - September 11, 1851) was an American reformer notable for his invention of Graham crackers.
		He was a keen student of healthy living and the vegetarian diet, and in 1829 he invented a food article from unsifted flour which was then called "Graham bread".
		Graham developed a significant following of grahamites in response to his eloquent lectures and writings.
	www.usapedia.com /s/sylvester-graham.html (203 words)

	Graham Bread (one loaf) Recipe at LoveToKnow Recipes (Site not responding. Last check: 2007-10-12)
		To prepare this Graham Bread (one loaf) Recipe, first this recipe is to be used with a Graham flour or wheat meal that is made by simply grinding whole wheat, nothing being removed from or added to the meal after grinding.
		This bread is to contain all the wheat, including the bran and germ of the wheat.
		If ordinary Graham flour must be used in making Graham bread, follow the recipe for making white bread, using one-half pound white flour and one-half pound Graham flour; or a smaller proportion of Graham is sometimes used.
	www.freerecipe.org /Bread/graham-loaf-recipe-bscr.htm (498 words)

	The Straight Dope: Is it true graham crackers were invented to cure the dread fever of lust? (Site not responding. Last check: 2007-10-12)
		Health lecturer Sylvester Graham (1794-1851) was trying to save shattered lives--not just of women, but everybody who suffered from what Graham referred to variously as "venereal excess" or "aching sensibility." Graham thought intense physical desire, no matter how expressed and regardless of whether you were married or not, was guaranteed to have dire physiological consequences.
		To control lust, Graham prescribed a special vegetarian diet, the centerpiece of which was "Graham bread," made from whole wheat flour.
		Graham attracted a fair number of followers, who opened Graham boardinghouses in New York and Boston where his dietary regimen was observed.
	www.straightdope.com /classics/a2_053.html (608 words)

	Commentary: Bread making from Bill Hammack's Engineering & Life Radio Program
		It was whole wheat bread with a dash of doctrine.
		Graham's influence is still with us today: He invented the Graham cracker to make it convenient to chew wheat grain anytime of the day, and one of his many followers - called "Grahamites" - pressed flour into thin sheets, then ground it into bite-sized pieces, and baked it until hard.
		In 1974 a medical journal suggested that fiber could reduce all sorts of diseases, igniting a firestorm against white bread and a return to "natural" breads that were less processed.
	www.engineerguy.com /comm/2952.htm (516 words)

	:socialreform::diet reform: (Site not responding. Last check: 2007-10-12)
		Graham was born in Suffield, CT, and was ordained a Presbyterian minister in about 1826.
		He was declared the "poet of bran and pumpkins" by Emerson, and in 1837 his Treatise on Bread and Breadmaking resulted in an attack by a mob of bakers in Boston.
		Graham boarding houses were established and Graham flour continued to be produced.
	www.tjhsst.edu /~ccotton/production/R_Diet.htm (508 words)

	Soft Graham Bread Recipe at LoveToKnow Recipes (Site not responding. Last check: 2007-10-12)
		To prepare this Soft Graham Bread Recipe, first mix the ingredients in order given, adding sufficient warm water to make a soft dough.
		When the bread is risen to about three-fourths the height of the pan, bake in a moderate oven from 45 minutes to an hour.
		Graham bread should not rise as much as white bread.
	www.freerecipe.org /Bread/soft-graham-bread-recipe-mcr.htm (88 words)

	Confessions of Caro Cooks, Breads
		Always set bread in stoneware, as a more steady and uniform heat can be maintained in stoneware than in tin.
		Two cups of graham flour, one cup corn meal, two cups sour milk, one-third cup shortening, one-half cup molasses, one teaspoon soda, one teaspoon salt.
		One cup graham or entire wheat flour, one cup flour, one-fourth cup sugar, teaspoon salt, one cup milk, one egg, one tablespoon melted butter, three and one-half teaspoons Royal Baking Powder.
	www.usgennet.org /usa/mi/county/tuscola/cook/bread.html (1177 words)

	Minnesota Historical Society \| Minnesota Communities \| People \| Red Wing \| Puffed Wheat
		of different kinds of breads, made from white, whole wheat and graham flours, when these flours were all milled from the same grade of wheat.
		of the bread made from standard white flour were more completely digested and absorbed by the body than those of the bread made from either the whole wheat or the graham flour.
		in the white bread than in the others, the white bread supplied the body with a larger amount of available energy, measured as calories, than either the whole wheat bread or the graham bread.
	www.mnhs.org /school/online/communities/milestones/PUFnws1T_transcript.htm (353 words)

	Danish Recipes: Breads, Rolls, Muffins, and Rusks
		NOTES : Genuine sourdough bread, leavened with a "sour starter," played an important role in the lives of the forefathers of most Scandinavian people.
		Days before the bread was made, flour and water were mixed together in a stone crock or jar, which was placed on the back of the wood- or coal-burning stove.
		Flatten each loaf with your hands until the dough is as long as your bread pans and twice as wide.
	www.mindspring.com /~cborgnaes/breads.html (4660 words)

	Rudy's Cookbook (link)
		While bread is baking, make glaze of the lemon juice and 1/2-cup of sugar.
		Prick holes in the top with fork when bread is done and pour the glaze over the bread while still warm.
		Bear in mind that the bread will cook much faster once it is removed from the pan, so keep a close eye on it.
	www.pristowwweb.com /CBbread.html (5945 words)

	Great Grains -- The Whole Story
		Then in the mid-1800s, a new milling process was introduced that removed the bran from wheat and produced a lovely white flour and soft white breads that would keep almost indefinitely without spoiling.
		Though pleasing to "refined" taste buds, these breads contained fewer valuable nutrients and less fiber than the earlier breads that were made from whole grains, bran and all.
		Some of the vitamins and iron lost in the refining process are replaced in the "enriched" flours, breads, and rice we use today, but the enriched products are still much lower in fiber.
	www.cancer.umn.edu /page/winathome/greatgra/thewhole.html (405 words)

	Graham Bread (Little House) Recipe \| Recipezaar
		Graham bread (named after Sylvester Graham) is bread made with both white and brown wheat.
		Instead of sugar, this bread uses molasses to feed the yeast.
		This recipe came from "The Little House Cookbook" by Barbara M Walker, and was served at the church's New England Supper in "Little Town in the Prairie."
	www.recipezaar.com /211622 (395 words)

	Amazon.co.uk: Beard on Bread: Books (Site not responding. Last check: 2007-10-12)
		Bread machine users should note this book was written way before these machines were invented.
		Let James Beard lead you through the joys of making real bread with you in command--not according to the programmed instruction of some microchip with less RAM than you had on your desktop in 1982.
		The latter can be easily converted to a raisin bread with a little cinnamon, raisins and granulated sugar rolled into the dough before baking.
	www.amazon.co.uk /exec/obidos/ASIN/0679755047 (857 words)

	Cooks.com - Recipes - Grahams
		Line cookie sheet with foil; separate graham crackers and lay on...
		Add white and graham flour, raisins and nut...
		cup brown sugar, salt, graham flour and 2 cups...
	www.cooks.com /rec/search/0,1-61,grahams,FF.html (82 words)

	Cooking Light - It's a Wonderful Loaf (Site not responding. Last check: 2007-10-12)
		As flavorful as the filling may be, the "packaging" doesn't say "special" like the look and taste of a sandwich made with homemade bread -- and not just plain bread, either.
		The following bread recipes are infused with such bold ingredients as olives, onions, and cheese.
		Because this bread is made with cinnamon graham cracker crumbs and honey, it pairs especially well with sweeter fillings.
	www.cookinglight.com /cooking/print/0,14444,397749,00.html (293 words)

	[No title]
		Taking a mouthful of bread as a representative of food in general, it may be said that its digestion begins the moment that it enters the mouth, and continues the entire length of the alimentary canal, or until the digestible portion of the food has been completely digested and absorbed.
		Flour and liquids for unfermented breads cannot be too cold, while for bread prepared with yeast, success is largely dependent upon a warm and equable temperature throughout the entire process.
		What are bakers for?" It is told of Philip Hecgnet, a French, physician who lived in the 17th, century, that when calling upon his wealthy patients, he used often to go to the kitchen and pantry, embrace the cooks and butlers, and exhort them to do their duty well.
	www.gutenberg.org /dirs/1/2/2/3/12238/12238.txt (12504 words)

	Sylvester Graham
		Inventor of Graham flour, bread and crackers (1829).
		Graham was an American Presbyterian minister who mainly preached nutrition and wanted to reform the eating habits of America and the world.
		According to Larousse Gastronomique (1984) Graham bread was the first internationally consumed bread.
	www.foodreference.com /html/wsylvestergraham.html (311 words)

	History House: Self Love and Cereal I: An Apple a Day Keeps the Hands at Bay
		Nutty or no, however, Graham dispensed sensible dietary advice, and a country full of dyspeptic citizens was lucky to have him around.
		Some of the folks against him were ones that could tangibly count their losses due to his influence: Graham's harangues against meat and bakery-produced bread led to a number of assaults on his person from disgruntled Boston butchers and bakers in 1837.
		This was a far cry from the dark ages of Graham crying out in the wilderness: professionals everywhere were starting to advocate their own special meals and dietary plans.
	www.historyhouse.com /in_history/vegetarians (1423 words)

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