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USING THE RIGHT INGREDIENTS
Flours, while visibly similar, can be very different by virtue of how they were
grown, milled and stored. You may nd that you will have to experiment with
different brands of our to help you make that perfect loaf. Storage is also
very important, as all ours should be kept in an airtight container.
All Purpose Flour/Plain Flour
All purpose our is a blend of rened hard and soft wheat ours especially
suitable for making cake. This type of our should be used for recipes in the
cake/quick bread section.
Strong White Flour/Bread Flour
Bread our is a high gluten/protein our that has been treated with
conditioners that give dough a greater suitability for kneading. Bread our
typically has a higher gluten concentration than All purpose our; however,
depending on different milling practices, this may vary. Strong plain our or
bread our are recommended for use with this Bread maker.
Wholewheat Flour/ Wholemeal Flour
Wholewheat our/wholemeal our is milled from the entire wheat kernel which
contains the bran and germ and makes it heavier and richer in nutrients than
white our. Breads made with this our are usually smaller and heavier than
white loaves.
To overcome this wholewheat our/wholemeal our can be mixed with Bread
our or strong plain our to produce a lighter textured bread.
Self-Raising Flour
Self-raising Flour contains unnecessary leavening ingredients that will interfere
with bread making. It is not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat
or rye grains separated from our by sifting or bolting. They are often added
in small quantities to bread for nutritional enrichment, heartiness and avour.
They are also used to enhance the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They are used primarily to
enhance avour and texture.
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