INGREDIENTS
4. Rye
Flour,
Whole
Grain
Flour
Rye
flour
is similar to whole-wheat flour. It is also called Graham
Flour
and has a high fibre
content.
Rye
flour
must always be mixed with a large quantity of all-purpose
flour
, bread or
gluten flour,
because
the gluten
content
of rye flour is insufficient to form the
structure
for an
evenly risen , grainy loaf of bread.
5.
Gluten
Flour
Gluten flour is
wheat
flour,
which
was treated to remove
most
of the
starch
content.
What
remains is a
very
high
gluten
content
(gluten is
wheat
protein,
which
gives elasticity to bread
dough)
. This
flour
is usually available at
most
health food
stores
.
Occasionally
, small
portions
of it are
used
in
combination
with flour types with a low gluten
content
- e.g.
wheat
flour - to
increase
volume and achieve a light structure.
6.
Cake
Flour
Cake flour
consists
of
soft
or low-protein types of wheat. It is
used
for
cake
recipes.
7.
Self-Rising
Flour
Self-rising flour
contains
unnecessary
leavening ingredients,
which
influence
the baking of
breads
and
cakes
. The use of self rising flour is not
recommended
.
Important
note
regarding
flour
types
Even
though
they
look
similar, various flour types can vary significantly
depending
on origin,
the
process
used
to grind or store them, etc . You will
notice
that you
must
gain
experience
with several
types
of flour until you are able to bake
perfect
loaves of
bread.
The
brochure
at
hand
contains
a
collection
of
recommendations
for baking,
which
will be useful to you . It is also
important
to
store
flour
correctly
. It should be stored in
secure,
airtight
containers
. Rye and
whole-wheat
flour
should
be
stored
in the refrigerator or a
cool
location
to prevent
these
types
of flour from
becoming
rancid.
8.
Bran
Unprocessed
bran and
wheat
germs
are the
coarse
external
parts
of
wheat
or rye grains. It can
be separated from the
flour
by sieving it. Small quantities of bran and
germ
are
often
added
to bread to
increase
its nutritional value, to make it heavier and give it flavour. It is also
used
to
increase
bread
texture.
11
INGREDIENTS
9 .
Corn
and Oat
flo
ur
Corn
and oat
flour
is
made
by grinding
coarse
kernels of yellow or white
corn
or pre-treated oat
grains.
They
are
often
used
to improve flavour and lighten the texture.
10 . S
plit
Wh e
at
Split wheat is
very
coarse.
This type of
whea
t
consists
of wheat grains cut into fragments. It
gives a nutty flavour and
crunchy
texture to
whole
grain breads.
11. Se
ven-Gra
in Mix
Seven-grain mixes are a mix of split wheat, bran, rye,
corn
kernels, flax
seeds
and hulled millet.
12.Sugar
Sugar
is
important
for the
colour
and flavour of bread.
Sugar
is food for yeast and
supports
the fermenting
process.
The
recipes
listed in the above manual are
based
on the
use of crystallized
sugar
. Do not use
powdered
sugar or brown
sugar
unless this is specifically
recommended
. Artificial
sweeteners
cannot be used as a
sugar
substitute as the yeast will not
be
properly
activated.
13.
S
alt
Salt is a balancing
element
for the flavour of
breads
and
cakes
as well as the
colour
of the
crust
,
which
is
formed
during
baking. Salt also limits the rising ability of yeast. The quantity
of salt listed in
recipes
should
therefore
not be increased. For
diet
reasons, salt can even be
omitted. However, it is
possible
for the bread to rise
higher
than normal if salt is
omitted
.
14.
Yeast -
Act
ive
Dry
Y
east
Yeast
produces
gas
(carbon
dioxide) during the fermenting
process,
which
lightens the bread
dough
. Yeast
must
be
able
to feed itself with
sugar
and carbohydrates of the
flour
in
order
to
produce
this gas . All
recipes
calling for the use of yeast require active, grainy
yeas
t. Basically,
there are three different
types
of yeast: fresh yeast,
dry
yeast and instant yeast. We
recommend
using traditional
dry
yeast. Instant yeast may be
used
in small
amounts
(note: all
recipes
listed
in this manual are
based
on the use of
dry
yeast. The use of fresh or
pressed
baking yeast
is not
recommended,
since
it achieves
weaker
results). Yeast
must
always be
stored
in the
refrigerator so that it remains fresh .
High
temperatures kill yeast organisms. Please be sure to
use
only
fresh yeast.
Check
the expiration date .
Opened
yeast
packages
or
cans
containing
leftover yeast to be
used
at a later time should be
closed
immediately after
opening,
kep t air
tight and
placed
in the refrigerator.
12
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