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Flours for Making Homemade Bread
- This topic has 5 replies, 4 voices, and was last updated 12 years, 9 months ago by
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I’m wondering if any of you could answer something for me. I try not to use white flour in any of my baking. I actually use all whole wheat flour for my homemade bread. However, I add a 1/4 cup of wheat gluten to the mix. I thought someone told me that there was a flour you could use instead of all purpose white flour in bread recipes and it’s not like the processed white flour. I think they said it was the bread flour. I also notice in the health food section of my local grocery store that there is an unbleached white flour.
In your opinion, would it be better to use all whole wheat plus the added wheat gluten OR do whole wheat plus the unbleached white flour or bread flour?
Mrs. K,
There IS bread flour, but it is just processed white flour with extra gluten. There is also unbleached white flour, which I always use if I do need a little white flour in something, but it is just also processed wheat flour minus the chemical bleach.
I use all whole wheat most of the time, but I prefer WHITE wheat. This is easy to find unground but you need a health food or whole foods store to find it already ground most of the time. I do at times add extra gluten and dough enhancer (mostly vitamin C) to my whole wheat bread that I want to be softer. My grocery carries it right next to the bleached white flour.
But for most things, like pizza crusts and stuff, I just use plain whole wheat.
Bookworm,
Thanks for clearing that up! Sounds like I should just stick to the way I make my whole wheat homemade bread. 🙂I only use the extra added gluten in my homemade bread recipe. Like you, I use just the plain whole wheat for things like pizza crust, biscuits, cakes, etc.
I actually tried using white wheat one time for my homemade bread and it didn’t turn out as well. But I think it’s because I DIDN’T add the extra wheat gluten. 🙂
I am looking for a good whole wheat bread recipe… would you care to share yours? Anyone? I’m not looking for anything fancy.. just plain whole wheat. I love my bread machine recipe.. but I don’t know if I can use the same thing to double and make it from scratch? I’m frustrated with using the bread machine but need to make like 6 loaves at a time if it’s going to be homemade. Thanks for any help you can give.
And maybe answer this. I made a 2 loafs of bread for the 1st time and let it sit to double. I came back and one had deflated
. What happen the other one didn’t?Thezookeeper,
Here’s how I make my bread but I do use wheat gluten. I make mine in a bread machine but then let it rise and bake in the oven most times. Put the following ingredients in your bread machine according to the order specified by your machine’s directions.
1 tbsp. water
2 tbsp. oil
3 tbsp. sugar (I use natural sugar…usually turbinado sugar)
1 tsp. salt
1 cup warm water
2 3/4 cup whole wheat flour
1/4 cup vital wheat gluten
2 tsps. yeastOption: I sometimes add freshly ground flax seed as well. When I do that, I simply decrease the flour to 2 1/2 cups and add 1/4 cup ground flax seed.
What I usually do is set my bread machine on the whole wheat cycle and let it run until it has about 1 hour left. At that point, I take out the dough and punch it down a bit. I then put it in a greased loaf pan and place it in a slightly warm oven. (I usually just set my oven to 200 degrees for just a couple of minutes and then turn the oven off and leave it off.) Once it has risen to about double, I simply turn the oven on to 350 and let it bake until it’s done. That’s it!
As for doubling the recipe, I don’t know. I haven’t done that as my bread machine would not hold a double recipe.
lamasahm,
Sorry, but I really don’t know what happened with your bread. That’s odd that one fell and the other didn’t. Maybe someone else will be able to answer that for you.
. What happen the other one didn’t?Viewing 6 posts - 1 through 6 (of 6 total)
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