Wholewheat bread in which the bran is very finely ground. Named after Sylvester Graham (1794–1851), a miller who advocated its use in the USA and published Treatise on Bread and Bread Making (1837) and Lectures on the Science of Life (1839), in which he advocated vegetarianism and unsifted wholemeal flour. Graham cakes are made from wholemeal flour and milk. See also bread, Allinson.
Subjects: Medicine and Health.