Graham flour is not a specific type of wheat, but rather a particular style of whole wheat flour. Named after the 19th-century health reformer Sylvester Graham, it is a coarsely ground whole wheat flour where the three parts of the wheat berry—the bran, germ, and endosperm—are ground separately. The bran and germ are then mixed back in, creating a texture that is more rustic and flavorful than standard whole wheat flour.