Know Your Ingredients, Flour & OTHER GRAINS

KNOW YOUR INGREDIENTS

All-Purpose Flour	All-purpose flour is a blend of refined hard and
	soft wheat flours ideally suited for making quick
	breads and cakes.

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 typically has higher gluten
	concentration than all-purpose flour. Using
	bread flour will produce loaves with better
	volume and structure. Bread flour should be
	used for all yeast bread courses.

Cornmeal and Oatmeal	Cornmeal and oatmeal come from coarsely
	ground white or yellow corn and from rolled
	or steel-cut oats. They are used primarily to
	enhance flavor and texture of bread.
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,
	even-grained loaf.
Self-Rising Flour	Self-Rising Flour is NOT RECOMMENDED
	for use with your bread maker. Self-rising
	flour contains leavening ingredients that will
	interfere with bread and cake making.

7 Grain Cereal Blend	7 grain cereal blend is a blend of cracked
	wheat, oats, bran, rye, cornmeal, flax seeds and
	hulled millet. It is used primarily to enhance
	flavor and texture of bread.

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. It can be used in small
	portions to increase volume and lighten texture.
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 all-purpose or bread flour. Breads made
	with this flour are usually smaller and heavier
	than white loaves. Many recipes mix whole
	wheat flour with bread flour or vital wheat
	gluten to produce high, light-textured bread.

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