Muká Graham is historically the first type of wheat flour , systematically offered for nutritional reasons as a raw material for baking “ whole-grain products ” as opposed to the production of products made from high-grade flour. Named in honor of the American priest Sylvester Graham ( born Sylvester Graham ), who gained fame in the first half of the XIX century as a promoter of diet food . Graham substantiated the recipe by preserving the "useful substances" of whole grains due to the presence of bran and the rejection of the potentially harmful bleaching of flour (for which potassium alum and chlorine were used in the 19th century).
For the production of Graham flour, wheat grains are not crushed at a time, all components after coarse grinding ( bran , germ and secondary endosperm ) at the mill are separated and processed separately. The endosperm is crushed finely, forming the basis of unbleached yellowish-white flour, bran and germ are crushed roughly, the two parts are then mixed. When baking, you get a magnificent bread with a fairly long shelf life - the so-called Graham bread .
Also, such flour is used in the production of crackers , various multi-cereal breads, bread with the addition of whole flax seeds, sunflower , sesame .