Graham flour

Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely. It is not sifted ("bolted") with a flour dresser after milling.^: 9 A report from 1913 claimed that bread made from graham flour had a protein content of 12.1% – only slightly less than white wheat flour and essentially the same as whole wheat flour.