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
Letheringsett Watermill ground wholewheat flour produced every week, which was sold both to the visitors of the watermill and to local businesses. Today this thriving mill produces many types of flour including whole wheat and spelt flour. All their products are available for purchase from the Mill shop along with a good selection of dried fruit, nuts, oats and muesli and other baking materials. Visitors to the watermill can see regular working demonstrations of milling and there are tours of the mill on most weekday afternoons although there is an admission charge. In 2007 further restoration work was completed with the grain