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23.
Whole Wheat Flour: Whole wheat flour is milled from the entire wheat kernel, which
contains the bran and germ. This high fiber flour is richer in nutrients than all-purpose
or bread flour. Breads made with this flour are usually smaller and heavier than white
loaves. Many recipes mix whole wheat flour with bread flour or vital wheat gluten to
produce a high, light-textured bread.
Flour Storage: Keep flour in a secure, airtight container. Keep rye and whole wheat
flours stored in a refrigerator, freezer or a cool area to prevent them from becoming ran-
cid. Allow flour to come to room temperature before using.
NOTE: Flours, while visibly similar, can be very different by virtue of how they were
grown, milled, stored, etc. You may have to experiment with different brands of
flour to help you make the perfect loaf. See the Recipe Tips on page 25 to assist
with these experiments.
Yeast: Active yeast, through a fermentation process, produces carbon dioxide gas neces-
sary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this
gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting.
Bread machine, quick or rapid rise yeast is quick acting. Fresh (cake) yeast is NOT
RECOMMENDED for use with your Bread Baker.
Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast
is opened, it is important that the remaining contents be immediately resealed and
refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast.
The following test can be used to determine if your yeast is stale and inactive.
1. Place 1/2 cup of lukewarm (110˚F-115˚F’/27˚C-46˚C)
water into a liquid measuring cup.
2. Stir 1 teaspoon of sugar into the water and then
sprinkle 2 teaspoons of yeast over the surface.
3. Allow mixture to sit for 10 minutes undisturbed.
4. The mixture should foam and rise to the 1 cup mark.
If this does not occur, discard this yeast and purchase
fresh yeast.
NOTE: The basic bread and dough recipes in this booklet
were developed using active dry yeast. You may use
the chart below to substitute any quick-acting yeast,
quick rise, fast rise or bread machine yeast, for the
active dry yeast.