Have you ever used graham flour before? Holy mackeral – it is so fine and silty. It’s technically a whole wheat flour but it’s milled finer. Man oh man does it make a wonderful tasting loaf. It’s sweeter compared to its other flour counterparts and it definitely stayed moist for the week. Plus, it bakes up so beautiful and golden brown. =)
1 response so far ↓
Corinne // April 16, 2008 at 8:01 am
Does it taste anything like graham crackers? I’ve often wondered what one could make with graham. I love the taste.