A Guide To Flours And Other Ingredients - Lakeland 19692 Bedienungsanleitung

A GUIDE TO FLOURS AND OTHER INGREDIENTS

The main ingredient in bread making is flour, so selecting the right one is the key to a
successful loaf.
WHEAT FLOURS
Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as
bran, and an inner kernel which contains the wheat germ and endosperm. It is the protein
within the endosperm which, when mixed with water, forms gluten. Gluten stretches like
elastic and the gases given off by the yeast during fermentation are trapped, making the
dough rise.
STRONG WHITE BREAD FLOURS
These flours have the outer bran and wheat germ removed, leaving the endosperm which
is milled into a white flour. It is essential to use strong white flour or white bread flour
when making bread because this has a higher protein level essential for the development
of the gluten. Do not use ordinary plain white flour or self raising flour for making yeast
risen breads in the Bread Maker, because you will not get a good result. There are several
brands of white bread flour in the shops – look for STRONG or BREAD flour on the bag.
STRONG WHOLEMEAL OR WHOLE WHEAT BREAD FLOURS
Wholemeal flours include the bran and wheat germ and have a nutty flavour. Wholemeal
flour gives a courser textured bread. Look for STRONG wholemeal bread flour in the
shops. If you make a loaf using just wholemeal flour it will be denser than a white
loaf. Wholemeal dough rises slowly, which is why there is a special programme on this
machine. For a lighter loaf replace part of the wholemeal flour with a white flour.
STRONG GRANARY BREAD FLOURS
A combination of white, wholemeal and rye flours with malted whole wheat grains, which
adds texture and flavour. You can use this on its own or in combination with strong white
flour.
NON WHEAT FLOURS
Other flours such as rye can be used with white and wholemeal bread flours to make
traditional breads like pumpernickel or rye bread. Adding even a small amount can add
an interesting tang to your loaf. Do not use these flours on their own or the dough will be
very sticky and the loaf will be heavy and very dense.
OTHER GRAINS
Other grains, for example millet, barley, buckwheat, cornmeal and oatmeal cannot be
used alone to make bread but they can be added in small quantities to white bread flour.
Try these by replacing 10 to 20% of white bread flour in your recipe with these other
grains.
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