Breville The Custom Loaf, BBM800XL All-Purpose Flour, Bread Flour, Rye flour, Self-Rising Flour

The Vital Ingredients

Keep flour in a secure, airtight container. Keep whole wheat flours stored in the refrigerator, freezer or a cool area to prevent them from becoming rancid. There is no need to sift flour when bread machine baking, however it is necessary that it comes to room temperature before adding to the bread pan.

All-Purpose Flour

All-purpose flour can be bleached or unbleached, we recommend the unbleached variety. This flour is ideal for yeast free breads (also known as quick breads, batter breads or cake breads) as it produces a tender loaf with good texture and crumb. Bread flour tends to produce a tough yeast free loaf, while pastry flour tends to produce an overly tender loaf.

Bread Flour

Bread flour, also known as baker’s flour or bread machine flour is a high protein (gluten), white wheat flour. For bread machine baking, we recommend using unbleached bread flour over all- purpose flour as it produces a tall, springy loaf. “King Arthur” unbleached bread flour was used in the development of all bread flour recipes contained in this booklet.

Rye flour

Rye flour is a low protein (gluten) flour traditionally used to make Pumpernickel and Black breads. Rye flour must generally always be mixed with a high proportion of bread flour as it does not contain enough gluten to develop the structure for a high, even-grained loaf.

Self-Rising Flour

Self-rising flour is not recommended for bread machine baking as it contains leavening ingredients that interfere with

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bread making. This flour is more suited for biscuits, scones, shortcakes, pancakes or waffles.

Whole Wheat Flour

Whole wheat flour is milled from the entire wheat kernel, hence it contains all the bran, germ and flour of the whole wheat grain. Although breads baked with whole wheat flour will be higher in fiber, the loaf is generally smaller and heavier than white loaves.

TIP

Whole wheat flour with low protein (gluten) can be improved by adding vital wheat gluten (see below).

Vital Wheat Gluten

Vital wheat gluten is manufactured from wheat flour that has been treated to remove most of the starch, leaving a flour with very high protein content. Adding vital wheat gluten can improve the structure, increase volume and lighten texture when using a low protein, all-purpose, whole wheat, rye or stone ground flour.

TIP

We recommend adding vital wheat gluten to Instant Yeast (also known as quick-rise yeast, rapid-rise yeast, fast-rising yeast, fast-acting yeast or bread machine yeast) when using the BASIC RAPID and WHOLE WHEAT RAPID settings as it produces a better rise during the shortened ‘rise’ phase.

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