Heat up water & beer to 37 C.
Crumble the yeast.
Pour over the water/beer and stir until the yeast dissolves.
Add salt and oil. I also added some molasses, but honey also works. Taste it and decide how you want it.
Stir again and start adding the graham flour.
Then add the wheat flour little by little. Usually not all flour is needed.
Work the dough with a wooden fork or similar.
When the dough feels ready (not sticky) cover the bowl with a kitchen towel and let rest for 30 min.
After 30 min. the dough has doubled in size (or is at least bigger than it was when you started).
Move it to your baking mat and kneed it shortly.
Cut the dough in 2 pieces and..
..place each piece in a buttered bread mold.
Brush each loaf with some tepid water..
..and sprinkle with graham flour.
Place in the oven and bake for 30-40 min at 200 C.
Remove the breads from the bread molds and place directly onto the grid.
Like so. Bake another 5-10 min.
Here we have the finished result.
I would have preferred them a bit higher but other than that I'm satisfied.
I sliced mine and put them in the freezer.
To enjoy your toast to the fullest eat it with a homemade jam, like this one with rhubarbs.
How wonderful to have home made toast on weekend mornings!