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Facts and info for making bread

Things that can be put in bread recipes

   

Rich in:

  • vit E (helps with hainv less inflamatory disease ie: arithis)
  • magnesium
  • high in fibre
   

Important as a dietary supplement because it contains high amounts of omega 3 fatty acids, also found in fish oil. These fatty acids seem to reduce the risk or severity of several diseases, including cardiovascular, cancer and arthritis, as well as many others.

 

Makes a nice softer and creamier texture when mix in bread recipe.

   

Unlike most cereals, buckwheat is not a member of the grass family. Buckwheat is often sold in kernels known as groats, but is also available as flour. Buckwheat is high in protein, B vitamins, folic acid, and potassium. It's excellent in pancakes and muffins.

 

Whole-wheat flour is milled from the entire kernel of wheat. Known also as graham flour, it contains the bran and the germ, which makes this flour very nutritious. When used in bread, however, the sharp edges of the bran have a tendency to cut through the strands of gluten, producing a dense and heavy loaf. For this reason, some people will use a combination of whole wheat and white bread flour to achieve a lighter loaf.

When using 100% whole-wheat flour, most people will add gluten on the recipe.

 

All-purpose flour is made with a mixture of hard and soft flour. All-purpose flour is intended to be (as its name implies) suitable for various baking duties, including bread and pastry.

 

Bread flour is made with hard wheat. It contains a high percentage of gluten producing protein, so it is ideal for the production of bread, hence the name.

 

Self-rising flour is flour to which leavening has been added. To make your own, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt to 1 cup of flour. Alternately, be sure to leave out the salt and leavening of a recipe, if you are using self-rising flour in place of regular flour. Leavenings tend to lose their potency over time, so be sure to use it before it expires.

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