Graham flour food shops, or directly from a flour mill that has experience making it. A substitute for it would be a mix of unbleached white flour and wheat middlings; this was a common substitute prior to and after the passage of the Pure Food and Drug Act in 1906, but the FDA gradually established standards and eliminated imitations from the market. Graham flour is named after Sylvester Graham (1794–1851), an early advocate for dietary reform. Graham despised the discarding of nutrients such as germ and bran when making flour for white bread, and believed that using all of the grain in
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