16
FLOUR
Flour is the most important ingredient used for
bread making. It provides food for the yeast and
structures the loaf. When mixed with liquid, the
protein in the flour starts to form gluten. Gluten
is a network of elastic stands, which interlock to
trap the gases produced by yeast. This process
increases as the dough undergoes kneading and
provides the dough with the structure required to
produce the weight and shape of the bread.
White wheat flour
The flour used in the bread machine should be
bread or baker’s flour. There is no need to sift
the flour. Plain flour is most readily available,
however best results are obtained with flour that
has 11-12% protein. For this reason, the recipes
in this book requiring bread flour, have been made
with flours with 11-12% protein content. This is
normally indicated on the packaging. Do not use
self-raising flour unless indicated on the recipe.
When using a low protein, stone ground,
wholemeal or plain flour the quality of the
bread can be improved by adding gluten flour.
Note
Baker’s or bread flour
Several brands of baker’s or bread flour are
available nationally at larger supermarkets.
Baker’s flour was used for the development of
most of the recipes contained in this guide. It is
a high protein, white wheat flour, with 11-12%
protein content, ensuring a higher quality and
consistency to the baked bread.
NEW ZEALAND ONLY: ‘Elfin High Grade
White Flour’ or ‘Champion High Grade Flour’.
These are high protein, white bread flours,
containing 12% protein.
Wholemeal flour
Contains all the bran, germ and flour of the whole
wheat grain. Although breads baked with this
type of flour will be higher in fibre, the loaf can be
lower in height and heavier in texture depending
on the protein level of the flour. Wholemeal flour
with low protein can be improved by adding gluten
flour or replacing 1 cup of wholemeal flour with
bread or baker’s flour.
Rye flour
Popular for continental bread making, rye flour is
low in protein and so it is essential to combine rye
flour with bread flour to make bread successfully
in the bread maker. Rye flour is traditionally used
to make Pumpernickel and Black breads.
Gluten flour
Gluten flour is a concentrated mixture of gluten
forming protein and wheat flour. Adding gluten
flour can improve the structure and volume of
bread when using a low protein, stone ground,
wholemeal or plain flour. Gluten flour can be
purchased at most health food stores.
BREAD MIXES
These convenient mixes contain bread flour,
sugar, milk, salt, oil and other ingredients such
as bread improvers. Usually only the addition of
water and yeast is required. Bread mix brands
such as “Defiance”, “Laucke” and “Kitchen
Collection” are available nationally from major
supermarkets. Recipes for some bread mix brands
are listed in the ‘Easy Bake’ recipe section of this
book (refer pages R30-R33).
For information on other brands of bread mix
contact the manufacturer listed on the package.
NEW ZEALAND ONLY: Bread mix brands such
as ‘Elfin’ are available.
The vital ingredients
