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Your Whole-Grain Pantry

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 14 Dec 2013 00:04:20 -0800
v113.n045.3
* Exported from MasterCook *

                           Your Whole-Grain Pantry

All-purpose flour is actually a blend of soft and hard wheat flours 
that makes it suitable for both cakes and breads.  To replace 
all-purpose flour with whole-grain flours, consider the following 
attributes of these substitutes:

Whole-Wheat Flour
The classic ground red wheat is high in protein and fiber and gives 
breads, bagels, and rolls a distinctive chewiness.

Spelt Flour
Closely related to wheat, spelt has a milder flavor and less gluten, 
resulting in baked goods that are dense without being heavy.

Whole-Wheat Pastry Flour
Also called graham flour (as in graham crackers), whole-wheat pastry 
flour is milled from "soft" or low-protein wheat.  It gives pancakes, 
cookies, muffins and cakes a fine-grained texture that's similar to 
all-purpose flour.

White Whole-Wheat Flour
White wheat has fewer bitter tannins and a paler color than red wheat 
for lighter, milder-tasting baked goods that still have all the 
benefits of whole wheat.

Non-Wheat Flours
Such as oat, barley, corn, brown rice, and buckwheat can be thrown 
into a flour blend to add flavor and nutrients to muffins, flat 
breads, waffles, and pancakes.

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Get The Ratio Right
For minimal changes in texture and flavor, start by substituting 
whole-grain flours for one-quarter to one-half of the standard flour 
in a recipe.  Pancakes, waffles, banana muffins, brownies, and 
pumpkin bread work well with 100% whole-grain flours, but layer 50% 
whole-wheat or any whole-grain flour in a recipe, the dry ingreniets 
will absorb more liquid and fat than white flour.  They can also mask 
the sweetness in recipes, so be ready to dial up the liquid and 
sweeteners, starting with 1 or 2T at a time.

Source:
    "Vegetariantimes.com   December 2013"
S(internet):
    "http://www.vegetariantimes.com/article/how-to-buy-healthy-bread/";