Graham flour was named after Sylvester Graham, is coarsely stone ground flour made from from dark northern spring wheat. It contains all the germ, oil and fiber. has the highest protein content of all wheat varieties and is a good source of dietary fiber.
Can be substituted or blended with regular whole wheat flour in a variety of baked goods for a coarse, dense and hearty texture Perfect for making a loaf of hearty, rustic whole grain bread including graham crackers.
