Ingredients

The major ingredient in bread making is flour, so selecting the right one is the key to a successful loaf.

wheat flours

Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as bran, and an inner kernel, which contains the wheat germ and endosperm. It is the protein within the endosperm which, when mixed with water, forms gluten. Gluten stretches like elastic and the gases given off by the yeast during fermentation are trapped, making the dough rise.

white flours

These flours have the outer bran and wheat germ removed, leaving the endosperm which is milled into a white flour. It is essential to use strong white flour or white bread flour, because this has a higher protein level, necessary for gluten development. Do not use plain white flour or self-raising flour for making yeast risen breads in your bread maker, as inferior loaves will be produced. There are several brands of white bread flour available, use a good quality one, preferably unbleached, for the best results.

wholemeal flours

Wholemeal flours include the bran and wheat germ, which gives the flour a nutty flavour and produces a coarser textured bread. Again strong wholemeal or wholemeal bread flour must be used. Loaves made with 100% wholemeal flour will be more dense than white loaves. The bran present in the flour inhibits the release of gluten, so wholemeal doughs rise more slowly. Use the special wholewheat programs to allow time for the bread to rise. For a lighter loaf, replace part of the wholemeal flour with white bread flour. You can make a quick wholemeal loaf using the rapid whole wheat setting.

strong brown flour

This can be used in combination with white flour, or on its own. It contains about 80-90% of the wheat kernel and so it produces a lighter loaf, which is still full of flavour. Try using this flour on the basic white cycle, replacing 50% of the strong white flour with strong brown flour. You may need to add a little extra liquid.

granary bread flour

A combination of white, wholemeal and rye flours mixed with malted whole wheat grains, which adds both texture and flavour. Use on its own or in combination with strong white flour.

non-wheat flours

Other flours such as rye can be used with white and wholemeal bread flours to make traditional breads like pumpernickel or rye bread. Adding even a small amount adds a distinctive tang. Do not use on its own, as it will produce a sticky dough, which will produce a dense heavy loaf. Other grains such as millet, barley, buckwheat, cornmeal and oatmeal are low in protein and therefore do not develop sufficient gluten to produce a traditional loaf.

These flours can be used successfully in small quantities. Try replacing 10-20% of white bread flour with any of these alternatives.

salt

A small quantity of salt is essential in bread making for dough development and flavour. Use fine table salt or sea salt, not coarsely ground salt which is best kept for sprinkling on top of hand-shaped rolls, to give a crunchy texture. Low-salt substitutes are best avoided as most do not contain sodium.

●Salt strengthens the gluten structure and makes the dough more elastic.

●Salt inhibits yeast growth to prevent over-rising and stops the dough collapsing.

●Too much salt will prevent the dough rising sufficiently.

sweeteners

Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or treacle.

●Sugar and liquid sweeteners contribute to the colour of bread, helping to add a golden finish to the crust.

●Sugar attracts moisture, so improving the keeping qualities.

●Sugar provides food for the yeast, although not essential, as modern types of dried yeast are able to feed on the natural sugars and starches found in the flour, it will make the dough more active.

●Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra sweetness. Use the sweet bread cycle for these breads.

●If substituting a liquid sweetener for sugar then the total liquid content of the recipe will need to be reduced slightly.

BM 250, BM256 specifications

The Kenwood BM256 and BM250 bread makers are celebrated for their versatility and ease of use, making them ideal for both novice and seasoned bakers. These models stand out with their array of features that cater to various bread-making needs, ensuring that users can create a wide variety of baked goods right from the comfort of their kitchens.

Both models boast a user-friendly interface, characterized by intuitive controls and clear LCD displays, allowing bakers to select from multiple settings and monitor the process effortlessly. They come with a range of pre-programmed settings that make it convenient to bake different types of bread, including wholemeal, French, and gluten-free options. With these adaptable functions, users can experiment with recipes and explore diverse baking traditions without the need for sophisticated skills.

The Kenwood BM256 and BM250 feature a powerful motor, ensuring consistent kneading and mixing of ingredients, which is crucial for developing the dough structure. The unique kneading paddle design promotes thorough mixing, while the non-stick baking pan makes for easy removal and cleaning, adding to the overall user experience.

These bread makers incorporate a comprehensive timer function, allowing users to set delayed baking times, ensuring freshly baked bread is ready when needed. This feature is particularly beneficial for those with busy schedules, enabling them to wake up to the delightful aroma of freshly baked bread or return home to a warm loaf.

In terms of build quality, both models are designed with durability in mind. They feature sturdy exteriors that can withstand daily use, as well as a compact design that fits neatly on kitchen countertops.

Additionally, the BM256 and BM250 come with a viewing window, providing a visual cue during the baking process. This allows bakers to check the progress without disrupting the environment.

Both bread makers also emphasize safety, with features like a cool-touch housing that prevents burns during operation and a built-in thermal protection system.

In summary, the Kenwood BM256 and BM250 bread makers combine advanced technology, ease of use, and safety features to create the perfect kitchen companion for baking enthusiasts. With their robust build and versatile settings, they make bread-making an accessible and enjoyable experience for everyone.