Graham flour
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Graham flour is a type of whole wheat flour. Rather than simply grinding the whole grain (bran, germ, and endosperm) wheat kernel, the components are ground separately. The endosperm is ground finely, initially creating white flour. The bran and germ are ground coarsely. The two parts are then mixed back together, creating a coarse-textured flour that bakes well.
Graham flour is generally not available outside of the USA. A fully correct substitute would be to mix the right amounts of white flour, wheat bran, and wheat germ. Plain whole wheat flour can be also be used as a substitute, but the texture wouldn't be right.