graham bread

The Graham bread was high in fiber, made with non-sifted whole-wheat flour.

Graham bread was invented by Sylvester Graham in 1829 for his vegetarian diet.

In modern times, black bread and various graham bread variations regain popularity as a part of more healthy diets.

The Graham bread was high in fiber, made with non-sifted whole wheat flour and cut into little squares now known as graham crackers.

Graham bread was made from unsifted flour and free from chemical additives such as alum and chlorine.

There were no fresh French rolls - only slices of stale graham bread from yesterday, the most detestable of bread so far as I was concerned.

Thus, coarseness of the food, as we know, stimulates intestinal activity, and this fact explains the peculiar value of Graham bread, bran bread, and corn bread.

In 1829, he invented graham bread, and the recipe first appeared in The New Hydropathic Cookbook (New York, 1855).

A follower of Sylvester Graham, the inventor of graham crackers and graham bread, Kellogg believed that spicy or sweet foods would increase passions.

Quite popular in the 1860s-1880s, Grahamism rapidly lost momentum and is now remembered mostly for its graham crackers, even though graham crackers don't resemble the graham bread he ate.

As early as 1863, A.B.C.'s method regarding their "pure aerated graham bread" (i.e., whole wheat) was receiving recommendations as far away as New York City:

It is advantageous to use bread made from unbolted flour (Graham bread) or from corn meal, because the coarse undigested residue which they leave stimulates the movements of the intestine and assists in overcoming the constipation which is generally associated with pregnancy.