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13
This is normally indicated on the packaging.
Do not sift the flour or use self-raising flour
for bread making unless indicated in the
recipe.
When using a low-protein, plain, stone
ground or wholemeal flour the quality of
the bread can be improved by adding
gluten flour.
There are several brands of bread or
bakers flour available nationally at larger
supermarkets. It is a high protein, white
bread flour, with 11% protein.
Wholemeal wheat flour contains the bran,
germ and flour of the wheat grain. Although
breads baked with this type of flour will
be higher in fibre, the loaf may be heavier
in texture. Lighter textured bread can be
achieved by replacing 160g of wholemeal
flour with white bread flour.
Rye flour popular for bread making, is low
in protein so it is essential to combine rye
flour with bread flour to make the bread rise
successfully. Rye flour is traditionally used
to make the heavy, dense Pumpernickel and
Black Breads.
Gluten flour is made by extracting the
gluten portion from the wheat grain. Adding
gluten flour can improve the structure and
quality of bread when using low-protein,
plain, stone ground and wholemeal flour.
Bread mixes contain flour, sugar, milk, salt,
oil and other ingredients such as bread
improver. Usually only the addition of water
and yeast is required.
Bread improvers are available nationally
in supermarkets and health food stores.
The ingredients in a bread improver are
usually a food acid such as ascorbic acid
(Vitamin C) and other enzymes (amylases)
extracted from wheat flours. Adding
a bread improver will help strengthen the
dough resulting in a loaf that is higher
in volume, softer in texture, more stable
and has improved shelf life qualities.
A simple bread improver can be a crushed
unflavoured vitamin C tablet added to the
dry ingredients.
Sugar provides sweetness and flavour,
browns the crust and produces food for
the yeast. White sugar, brown sugar, honey
and golden syrup are all suitable to use.
When using honey or golden syrup it must
be counted as additional liquid. We have
successfully tested granular ‘Splenda’ brand
low calorie sweetener as a sugar substitute.
Powdered milk and milk products enhance
the flavour and increase the nutritional value
of bread. Powdered milk is convenient and
easy to use (store in an airtight container in
the refrigerator).
Low fat or skim milk powder can be used
with good results. Soy milk powder can also
be used but produces a denser loaf. Fresh
milk should not be substituted unless stated
in the recipe.
Salt is an important ingredient in bread
making. In the dough, salt increases water
absorption, improves kneading, strengthens
the gluten development and controls
fermentation of the yeast which results in
improved loaf shape, crumb structure, crust
colour, flavour and keeping qualities. As salt
inhibits the rising of bread be accurate
when measuring.
Fat adds flavour and retains the moisture.
Vegetable oils such as safflower, sunflower,
canola, etc. can be used. Butter or margarine
can be substituted for oil in recipes but may
give a yellow coloured crumb.
Yeast is used as the raising agent for the
breads and requires liquid, sugar and
warmth to grow and rise. Dried yeast has
been used in the recipes in this instruction
book where appropriate. Before using
dried yeast always check the use by date,
as stale yeast will prevent the bread from
rising. ‘Tandaco’ brand yeast (available
nationally in most supermarkets) was used
in the development of all yeasted recipes
contained in this book. Smaller packets of
bread mix usually contain sachets of yeast.
Larger bulk bags of bread mix usually do
not include the yeast sachets, however
the corresponding brand of yeast may be
purchased separately.
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