Graham bread

Graham bread ( in Austria mostly in the form of Grahamweckerls ) is a by Sylvester Graham ( 1794-1851 ) called bread of fine wholemeal wheat - meal, which baked without the addition of raising agents (yeast or leaven ) and salt to a " spontaneous fermentation " in a box shape will. Graham developed it in 1829 as an alternative to the then usual white bread. Dark bread was regarded as backward and rural. Bread made ​​with white flour was a status symbol of the middle class and was usually not even baked, but bought at the bakery. The light color is often not achieved due to a low extraction rate, but by the bleaching darker flour with alum and chlorine, which reduced the manufacturing costs.

Graham was convinced that a firm bread made from coarsely ground flour more nutritious and healthier is. He took the view additions destroyed the full value of the bread. As we know today, the bleaching agent used at that time are poisonous, but not the leavening agent. The health benefits of Graham bread that is based primarily on the elimination of these chemicals and only to a small extent on the use of whole wheat flour, indeed, a fine ground, part of the (then) bleached white bread was, or waiver of leavening. Today, the bleaching of flour in Germany is prohibited.

Today mistakenly mostly tin bread made ​​from yeast dough with whole wheat or shredded wheat are called " Graham Bread ". They usually have only the type of raw material with the Graham bread together.