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9
Before Use
Main Flours Used in Bread
Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of gluten. Carbon dioxide
produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise.
White flour:
Made by grinding wheat kernel, excluding bran and germ. Used in e.g. menu 1, 9, 19 or 25.
•
Always use strong flour when using the recipes in this book.
•
Do NOT use plain or self-raising flour as a substitute for bread flour.
Wholemeal flour:
Made by grinding entire wheat kernel, including bran and germ.
Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the gluten strands are cut by the edges
of bran flakes and germ.
Rye flour:
Contains some proteins, but these do not produce as much gluten as wheat flour.
Makes dense, heavy bread with a flat or slightly sunken top crust (use in menu 8 or 24).
Spelt flour:
In the wheat family but is a completely different species genetically.
Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.)
Makes loaves with a flat/slightly sunken crust.
Spelt wholegrain flour bread becomes low height and dense compare with spelt white flour bread.
We will recommend spelt white flour to be used more than the half of the entire flour.
•
There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not
suitable for baking bread are sold as spelt. Please use spelt. (use in menu 15, 16, 30 or 31)
Brown flour: 10–15% of wheat grain removed during milling.
Softgrain flour:
Strong white bread flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.
•
Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).
Granary
®
or Malted Grain flour:
Has crushed wheat or rye grains added together with malted whole wheat.
Makes brown bread coarser and moister with nuttier flavour.
•
Do not use more than stated quantity (could damage the bread pan’s non-stick finish).
Stoneground flour:
Grains are crushed between two large millstones rather than with steel rollers.
•
Do not use more than stated quantity (could damage the bread pan’s non-stick finish, or overload motor).
Other flour:
Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).
•
Do not use more than stated quantity (hinders rising and texture).
•
Should not be used as substitute for bread flour.
•
Gluten Free - see P. 36.
l
Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan’s non-stick finish.
If using a bread mix...
n
Bread mixes including yeast
1
Place a 500 g mix in the bread pan, then add water.
(Follow instructions on the packet for the quantity of
water)
2
Select menu 2– ‘Large’ size setting.
l
With some mixes, it is not clear how much yeast is
included, so results may vary.
n
Baking brioche with brioche mix
l
Select menu 13 or 2 – ‘Medium’ size – ‘Light’ crust colour.
n
Bread mix with separate yeast sachet
1
First place the measured yeast in the bread pan, then the
bread mix, then the water.
•
Bread Maker Capacity
400–600 g mix (for a loaf), 250–600 g mix (for a dough)
2
Set the machine according to the type of flour included in
the mix, and start the baking.
•
White flour, brown flour
menu 1
•
Whole wheat, multi grain flour
menu 5
•
rye flour
menu 8
SD-2511_UK.indd 9 2015/01/09 15:29:24
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