Graham bread

Graham bread was inspired by Sylvester Graham, a 19th-century reformer who argued that a vegetarian diet, anchored by bread that was baked at home from flour that was coarsely milled at home, was part of a healthful lifestyle that could prevent disease.[1]^{:21, 29}

Graham bread

Type	Bread
Place of origin	United States
Main ingredients	Whole-wheat flour
Cookbook: Graham bread   Media: Graham bread

Like Graham crackers, Graham bread was high in fiber and made from graham flour free from the chemical additives that were common in white bread at that time such as alum and chlorine. He argued that these chemical additives were unwholesome.[1]^:25–26

See also

• Brown bread, a bread that was considered undesirable in early 19th century Europe
• Flour bleaching agent
• Health food
• Horsebread, a medieval European coarse bread that may have additionally contained the husks or chaff of the grains as well as legumes
• Maida flour, example of a bleached flour used in a rapidly developing economy

References

1. Iacobbo, Karen; Iacobbo, Michael (2004). Vegetarian America : a history. Westport, Conn.: Praeger. ISBN 978-0275975197.