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THE VITAL INGREDIENTS
Keep flour in a secure, airtight container. Keep whole wheat
flours stored in the refrigerator, freezer or a cool area to prevent
them from becoming rancid. There is no need to sift flour when
bread machine baking, however it is necessary that it comes to
room temperature before adding to the bread pan.
All-Purpose Flour
All-purpose flour can be bleached or unbleached, we
recommend the unbleached variety. This flour is ideal for yeast
free breads (also known as quick breads, batter breads or cake
breads) as it produces a tender loaf with good texture and
crumb. Bread flour tends to produce a tough yeast free loaf,
while pastry flour tends to produce an overly tender loaf.
Bread Flour
Bread flour, also known as baker’s flour or bread machine flour
is a high protein (gluten), white wheat flour. For bread machine
baking, we recommend using unbleached bread flour over all-
purpose flour as it produces a tall, springy loaf. “King Arthur”
unbleached bread flour was used in the development of all
bread flour recipes contained in this booklet.
Rye flour
Rye flour is a low protein (gluten) flour traditionally used to make
Pumpernickel and Black breads. Rye flour must generally always be
mixed with a high proportion of bread flour as it does not contain
enough gluten to develop the structure for a high, even-grained loaf.
Self-Rising Flour
Self-rising flour is not recommended for bread machine
baking as it contains leavening ingredients that interfere with
bread making. This flour is more suited for biscuits, scones,
shortcakes, pancakes or waffles.
Whole Wheat Flour
Whole wheat flour is milled from the entire wheat kernel, hence
it contains all the bran, germ and flour of the whole wheat grain.
Although breads baked with whole wheat flour will be higher in
fiber, the loaf is generally smaller and heavier than white loaves.
TIP
Whole wheat flour with low protein (gluten) can be
improved by adding vital wheat gluten (see below).
Vital Wheat Gluten
Vital wheat gluten is manufactured from wheat flour that has
been treated to remove most of the starch, leaving a flour
with very high protein content. Adding vital wheat gluten can
improve the structure, increase volume and lighten texture
when using a low protein, all-purpose, whole wheat, rye or stone
ground flour.
TIP
We recommend adding vital wheat gluten to Instant
Yeast (also known as quick-rise yeast, rapid-rise yeast,
fast-rising yeast, fast-acting yeast or bread machine
yeast) when using the BASIC RAPID and WHOLE
WHEAT RAPID settings as it produces a better rise
during the shortened ‘rise’ phase.
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