Mother’s Graham Bread

Recipe: Mors Grov Brod (Mother’s Graham Bread)

This recipe for Mother’s Graham Bread was published years ago in a Sons of Norway Scandinavian Cook Book my mother used to make traditional favorites. There was nothing better than the scent of her freshly baked bread, except the taste of a warm slice slathered with salty butter!

Vintage Sons of Norway Scandinavian Cook Book

Vintage Sons of Norway Scandinavian Cook Book

Spring weather can be unpredictable, so this delicious bread can be served with a warming bowl of soup on a chilly day, or with lighter fare like a salad. The recipe makes 4 medium loaves—enough to share a loaf or two. 

1 cake compressed yeast

4 cups lukewarm water, divided

1/2 cup molasses

1 Tbsp. salt

1/2 cup melted butter or shortening, plus additional to grease 4 bread pans

3 Tbsp. melted butter, reserved

6 cups white flour

2 cups graham flour

1/2 cup sugar

 

Dissolve yeast in 1/2 cup of lukewarm water; let stand 15 minutes. Add 3 1/2 cups lukewarm water, molasses, salt, sugar and 1/2 cup melted butter or shortening. Add enough flour to make a soft sponge. Beat thoroughly for about 10 minutes, then add the rest of the flour to make a stiff dough. Knead dough, then place in a greased bowl, cover and set in a warm place. When the dough has doubled in bulk, knead again. Let rise once more, then shape into 4 loaves and place in greased pans. Let rise until light (the bread will come to the top of the pan or slightly higher). Bake about 45 minutes in a moderate oven (350 degrees Fahrenheit or 175 degrees Celsius). Brush tops with reserved melted butter. Vær så god! 

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