Breadman BK1065SQ - Page 8

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KNOW YOUR INGREDIENTS
FLOUR & OTHER GRAINS
ALLPURPOSE FLOUR All-purpose our is a blend of rened hard and soft wheat ours ideally suited for making quick
breads and cakes.
BRAN Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from our by sifting
or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and
avor. It is also used to enhance bread texture.
BREAD FLOUR Bread our typically has higher gluten concentration than all-purpose our. Using bread our will
produce loaves with better volume and structure.
CORNMEAL AND OATMEAL Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut
oats. They are used primarily to enhance avor and texture of bread.
CRACKED WHEAT Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular
fragments. It gives whole grain breads a nutty avor and crunchy texture.
RYE FLOUR Rye our must always be mixed with high proportion of bread our, as it does not contain enough
gluten to develop structure for high, even-grained loaf.
SELFRISING FLOUR Self-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising our
contains leavening ingredients that will interfere with bread and quick bread making.
7 GRAIN CEREAL BLEND 7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, ax seeds and hulled millet.
It is used primarily to enhance avor and texture of bread.
VITAL WHEAT GLUTEN Vital Wheat Gluten is manufactured from wheat our that has been treated to remove nearly all of the
starch to leave a very high protein content. (Gluten is the protein in wheat that makes dough elastic.)
Vital Wheat Gluten is available at most health food stores. It can be used in small portions to increase
volume and lighten texture.
WHOLE WHEAT FLOUR Whole wheat our is milled from the entire wheat kernel, which contains the bran and germ. This high
ber our is richer in nutrients than all-purpose or bread our. Breads made with this our are usually
smaller and heavier than white loaves. Many recipes mix whole wheat our with bread our or vital
wheat gluten to produce higher, lighter-textured bread.
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