Graham flour Graham flour Graham flour is a type of coarse-ground whole wheat flour 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 and is not sifted during milling (i.e. unbolted). 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. Graham flour is available at health food stores, some grocery stores, bakery supply stores, and some specialty and gourmet
Planèze of Saint-Flour Planèze of Saint-Flour The Planèze of Saint-Flour is a French volcanic plateau, belonging to the . It is a traditional area of the Auvergne region. Originally, the name "Planèze" refers specifically to the Cantal Mounts region. The term was then taken over by geographers to characterise the basaltic plateaus from volcanic eruptions. The basaltic plateau is the eastern part of the Cantal Mountains. It is delimited by the Alagnon, Truyère, Lagnon and valley of Epi. There is a distinction between the Upper Planèze (or “Mountain”) and the Lower Planèze (or “real Planèze”). The first one is located at over 1100