Jirim/a-
page 8
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•
BROWN FLOUR
(or
FARMHOUSE
FLOUR)
5
Brown flour contains
about 85% of the wheat kernel.
Much of
the bran
part of
the
wheat kernel
has been removed.
Loaves
made with all brown flour tend to
be
smaller
than white
loaves
due to the lower gluten content but there
tends
to be more
flavour
and texture
to
brown loaves.
When buying this
type of
flour the strong,
finely
ground
type will give better results
in
the breadmaker.
WHOLEMEAL OR WHOLE-WHEAT
FLOUR
6
This
type of flour contains all
the
original wheat
kernel
including
the bran; the tough outer skin
of the wheat which
is
an excellent source
of
fibre.
As with the brown
flour,
you
should specify a strong fine
ground variety
when using
your
breadmaker.
The bran in the wholemeal flour
inhibits the
release
of gluten
so
wholemeal
loaves tend
to
be
smaller
and
more dense than white loaves.
However,
the flavour is superb
(try
the
honey wholemeal recipe). Your Prima
Home
Bakery has
a
special process for
wholemeal bread which
devotes more
time
to the kneading
and rising
processes.
•
YEAST
Yeast
is the
living
organism that multiplies in
the
dough.
It
produces the carbon dioxide bubbles
that
make the dough
rise.
For
bread
making
machines
it is best to
use the 'Easy
Blend'
dried yeast that
comes
in sachets. This yeast
does
not
rely on
sugar in order to ferment
so
it is
easier to reduce the
sugar
content of your loaf
without any adverse
effects.
Good brands
of dried yeast are
Homepride,
Allinsons, Sainsury's
or
McDougals.
Avoid
yeast in
tubs
or tins
as these tend
to
perform less well
once
opened. Sachet yeast is very
sensitive
to
moisture
so do not store
part
used
sachets
for more than a
day.
t
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