Bob's Red Mill coarsely ground 100% Organic Whole Wheat Graham Flour is freshly milled on cool and slow turning, century-old stone-buhr millstones from plump and hearty dark northern, hard red spring wheat. It contains all of the wheat berry's healthy and natural elements - the germ, endosperm and bran.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Keeps best refrigerated or frozen.
Cinnamon-Raisin Graham Bread
2 to 2 1/2 cups Unbleached White Flour
1 package Active Dry Yeast
2 tsp ground Cinnamon
1/4 tsp ground Ginger
1 cup Milk
3/4 cup Water
1/4 cup Molasses
3 Tbsp Butter or Margarine
1/2 tsp Salt (optional)
3 cups Bob's Red Mill Graham Flour
1 cup Raisins
In large mixer bowl stir together 2 cups of the unbleached white flour, yeast, cinnamon and ginger. In saucepan combine milk, water, molasses, butter or margarine, and salt, if desired; heat and stir till warm (115° to 120°) and butter is almost melted. Add to flour mixture. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in graham flour and raisins. Stir in as remaining flour as you can mix in with a spoon. Turn out onto floured surface. Knead in enough of the remaining unbleached white flour to make a moderately stiff dough that is smooth and elastic (8 to 10 minutes). Shape into a ball. Place in greased bowl; turn once. Cover; let rise till doubled, about 1 hour. Punch down; divide dough in half. Cover; let rest 10 minutes. Shape into two round loaves; place in two greased 9" pie plates or on greased baking sheets. Press to flatten to a 6" diameter. Cover; let rise till double, about 30 minutes. Bake in 375° oven 25 to 30 minutes. Cool. Makes 2 loaves.
Organic whole grain hard red spring wheat.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.