Rest | Knead 4 | Knead 5 | Bake | Total |
|
| |
|
|
|
|
|
|
| |
2 min | 1 min | 2 min | 69 min | 1:20 |
| ENGLISH | |
|
|
|
|
|
| ||
2 min | 1 min | 2 min | 79 min | 1:30 | |||
|
| ||||||
|
|
|
|
|
|
| |
2 min | 1 min | 2 min | 89 min | 1:40 |
|
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
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 |
| 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, |
17
