Graham Flour is basically whole wheat flour -- (Contains all parts of the wheat kernel) -- however, instead of just grinding the wheat kernel whole; the bran, germ and endosperm are ground individually and added together after grinding. Producing a brown colored flour with a coarser texture than other whole wheat flours. You might be able to find it in your regular grocery store (probably near the natural/organic section) or at a local co-op or health food store. Also, I believe Bob's Red Mill and/or King Arthur Flour would have it.
For the equivalent of one cup of Graham Flour: Combine 2/3 cup white flour with a scant 1/3 cup wheat bran and 1 1/2 teaspoons wheat germ.
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