On 13-Sep-2014, Janet Bostwick > wrote:

> You've substituted whole wheat flour for graham flour due to
> lack of availability? It's what I have to do because graham is
>
> very difficult to find these days.

Pretty much. Graham flour is really a kind of whole wheat but
which is ground differently. As a result, graham flour is
coarser than most varieties of whole wheat - even though the
ingredients are the same. You can get a close substitute for 1
cup of graham flour by mixing 2/3 cup white flour, a bit less
than 1/3 cup wheat bran, and 1 1/2 teaspoons wheat germ. The
texture using whole wheat is less coarse, but the flavor is
pretty much the same.

Red Mill sells graham flour, but the local stores don't seem to
carry it. I could probably get it from Whole Foods, but the
nearest store is a (minimum depending on traffic) 90 minute round
trip.

I do make a bread in which I add wheat germ and sometimes wheat
bran. I'll post the recipe in a day or two.

--
Mike