baking - Why add Wheat Germ to Bread? - Seasoned Advice
But the germ is not what makes the bread "dark", that's the outer bran - also removed during milling for white flour. Your recipe uses whole wheat flour, which explains the "dark" in the name. In your recipe, I assume the wheat germ is included to make the bread "healthier" - like in many totally different recipes that use it.
baking - What additions can I make to my basic white bread …
I imagine something around 1/4 cup added wouldn't mess up the recipe. King Arthur (and perhaps others) make a white wheat flour, made from an albino wheat with husk that is ground very finely, and can generally be subbed in for white flour yielding higher fiber product. You might want to start half and half white wheat and white.
flour - Bread is not rising - Seasoned Advice
2020年5月26日 · Add whole wheat and yeast. Incorporate the bread flour, wheat germ, 1 cup room-temperature water and salt, mixing until the dough begins to pull away and form a ball. (I use the wheat germ for higher gluten, believing that this reduces the crumbling of the finished bread.) Remove the dough and let it rest, covered, about 20 minutes.
How can I make whole wheat bread and biscuits with
2013年12月14日 · My family has a 100% whole wheat bread recipe that tastes delicious. We use red whole wheat, but we also add a few tablespoons of honey and a tiny bit of stevia powder. If you don't want the extra sugar, maybe just try using the stevia. Not enough to make the whole bread very sweet, bust just enough to offset the bitterness.
grains - Why didn't my 100% whole wheat bread proof?
Try grinding twice and then sifting out about 10-13% which sets aside the bran and some germ. Soak this bran (and some germ) in an equal weight of water. Let sit for 6 hrs. The 87-90% left is called bolted flour. Then start the recipe. Measure out the water for the recipe (minus what was used to soak the bran).
Dry milk in bread: purpose, and substitutions - Seasoned Advice
I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152): 1 package active dry yeast; 1 tablespoon sugar; ¼ cup warm water; 2 cups warm water; 3 tablespoons oil; 6 tablespoons honey; 1 teaspoon salt; 5 cups whole wheat flour; ½ cup dry milk ...
What is the purpose of oil or butter in bread? - Seasoned Advice
2011年12月16日 · Personally butter and oil adds a particular flavor to bread and in fact the bread looks like cake and seems like chocolate cake. When the bread especially the local type called kumba bread that I produced is oiled with enough butter inside before baking, the bread comes out from the oven very bright and having that coffee brown color so ...
substitutions - Is there any substitute for vital wheat gluten ...
2015年3月7日 · This makes no sense. Xanthan gum is used to create a bread in gluten-free baking, but gives worse results than gluten in terms of texture. The OP is using a recipe which recommends adding vital wheat gluten to the dough, so he's definitely not baking gluten-free. And he is in a place where it's hard to get any additives.
How is King Arthur bread flour made? - Seasoned Advice
2015年3月17日 · That particular wheat is higher in protein than the wheat and wheat blends of other brands of bread flour. KA's whole wheat flour (not the white whole wheat) is also milled from hard red wheat, but it's unclear if it's the same "hard red spring wheat" as in the bread flour. The protein level is higher in the whole wheat flour than in the bread ...
Question regarding percent hydration for 100% whole wheat …
2017年11月5日 · The hydration (weight of water compared to flour) is 75% in this 1 recipe for No-Knead Crusty White Bread. But since whole wheat flour absorbs more liquid than all-purpose flour, we’re going to increase the hydration in this recipe to 85% to 90% or so. in their recipe for whole wheat no-knead bread.