KNOW YOUR INGREDIENTS
All-Purpose Flour
Bran
Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from flour by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and flavor. It is also used to enhance bread texture.
Bread Flour
Bread flour is a high gluten/protein flour that typically has higher gluten concentration than
Cornmeal and Oatmeal
Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or
Cracked Wheat
Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular fragments. It gives whole grain breads a nutty flavor and crunchy texture.
Rye Flour
Rye flour must always be mixed with high proportion of bread flour, as it does not contain enough gluten to develop structure for high,
Self-Rising Flour
7 Grain Cereal Blend
7 grain cereal blend is blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet.
Vital Wheat Gluten
Gluten is manufactured from wheat flour 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.) Gluten is available at most health food stores and in baking aisle in many markets. It is sometimes used in small portions with dense,
Whole Wheat Flour
Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high fiber flour is richer in nutrients than
Flour Storage
Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored in a refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour to come to room temperature before using.
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