Graham flour

Graham flour is a coarse, unsifted whole-wheat flour milled from the entire wheat kernel and named for the 19th-century American health reformer Sylvester Graham. Unlike ordinary finely-ground wholemeal, it is characteristically milled so the starchy endosperm is ground fine while the bran and germ are left in comparatively coarse flakes and stirred back in, giving a speckled, nubbly meal with a pronounced nutty, sweet-earthy flavour and extra bite. It is inseparable from one product above all — the graham cracker — and lends its rustic, bran-flecked character to pie crusts, brown breads, muffins and rustic loaves.