There seems to be something called Graham flour. It's mentioned in quite a few bread baking books I own, and is not to be found anywhere in Holland. At this point any slightly (hah) addicted baker thinks something along the following lines: Must.Have.Graham.Flour.
Can you imagine my delight when I saw a small box of Graham Something while on vacation in Sweden? I grabbed the box (small voice in the back of my head: it's rather small, is this what they are talking about?) Turns out it wasn't. To this day I still don't know what Graham Gryn is....I think it is a kind of oatmeal groats thing. (On the back of the package there are instructions for baking cookies and making porridge, haven't tried the porridge (brrr) nor the cookies yet. I did use it soaked in hot water as an addition to a whole wheat bread.)
However, the next visit to a Swedish supermarket revealed 2 kg bags of Graham flour! Yippee! Bought that as well. Mystery solved. Was it? I still don't know. Upon reading the above Sweden vacation post Tanna expressed her surprise: "No whole wheat flour in Holland, that I would never have thought." Whole wheat = Graham flour? And the other day I read Ivonnes post on her bread baking class and Clivia, one of her readers, commented that in Sweden wholewheat flour is called graham flour. Graham flour = whole wheat flour?
Beth Hensperger writes the following in one of her books:
"While Graham flour is technically a whole wheat flour, it gives a very different flavor to bread -extra grain-sweet and nutty- because it is produced through a different milling process."For now I settle on the explanation found here which explains why it can be substituted with whole wheat flour and with the addition of coarsely ground wheat germ and wheat bran gives a similar texture to your bread. So, mystery solved at last.
And then another mystery guest. Pumpernickel! The confusion of pumpernickel as a name for a specific kind of bread and as a name for a specific kind of flour or flour mix. Again Wikipedia comes to the rescue: the explanation is very clear on the subject. The picture shown is of the bread we in Holland refer to as "Frisian roggebrood" a very dark, very dense type of bread, traditionally eaten with a generous layer of butter and sugar or cheese or as a side with our Erwtensoep, with "katenspek". This is not exactly a type of bread you can easily recreate at home, due to slow cooking times and low oven temperatures.
I think the confusion exists here in Holland too; we speak of Rye bread meaning bread made with rye flour/meal and Rye bread meaning the above mentioned dark slices... Beth says the following:
"Pumpernickel flour, also known as rye meal, is the coarsest grind, (-of rye flour-) with the most bran and germ left in."Let's just bake bread shall we?