Prima ABM11 - Yeast and Its Function

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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
bread maker.
• WHOLEMEAL OR WHOLE-WHEAT FLOUR 6
This type of flour contains all of 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 bread maker. 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.
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• YEAST 7
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, Sainsbury’s, Hovis (7g sachet)
or McDougals. Other supermarket own brands also give satisfactory
results. 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.