I recently made a hundred-year-old recipe for Graham Pop-overs. The pop-overs did not rise as much as anticipated, but nevertheless they were a delightful bread that seemed more like a muffin than a pop-over. The Graham Pop-overs had a slightly nutty flavor, and were wonderful when served warm with butter or honey.
Graham flour is a coarsely ground whole wheat flour that contains the endosperm, the bran, and the wheat germ. Modern graham flours sometimes have most of the wheat germ removed to prolong shelf life and to help keep it from going rancid.
Year ago graham flour was considered a health food, and I regularly see recipes that call for it in hundred-year-old cookbooks.
Graham flour is named after its inventor Sylvester Graham. He began making graham flour in the 1830s, and promoted it as part of a health movement which encouraged eating vegetarian meals and unseasoned foods.
It might take a little effort to find graham flour. I had to look for the flour at three stores before I finally found it.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks.
2 cups milk
2 cups graham flour
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 tablespoons shortening, melted
Preheat oven to 450° F. Beat eggs, then add milk. Beat in graham flour, all-purpose flour, sugar, salt, and shortening. Beat until just combined. Put batter into well-greased custard cups (ramekins) – or a muffin tin may be used. Fill each cup 1/2 full. Place in the oven and bake for 25 minutes. Do not open oven to help ensure the pop-overs rise completely. Reduce heat to 350° F. (The oven may now be opened to test for doneness.) Bake another 5 – 10 minutes or until the pop-overs are lightly browned and spring back when lightly touched. Remove from oven and immediately remove from custard cups/muffin tin.
The pop-overs baked more quickly than indicated in the original recipe, so I reduced the baking time.