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market bread flour. The packages are labeled bread flour and are readily available at grocer y
stores.
Wheat is the only grain that contains the type of protein that becomes elastic when kneaded.
Other flours, such as rye, barley, oats, soy, rice and buckwheat, add flavor and fiber to breads,
but do not add structure to the dough. T h e r e fo r e, wheat flour is essential as a base when
m a k i n g breads with other flour ingredients.
Be careful when adding wheat germ, vegetables, fruits, nuts, and liquid milk to recipes that you
do not exceed the amount listed.These products, if used in amounts which exceed the recipe
directions, may inhibit the rising of the bread.
Vital Wheat Gluten is produced by processing white flour one more step. White flour contains
both protein and starch, and mills now can remove most of the starch leaving only the protein
(gluten). This is more expensive, but is used only in small amounts as an additive to regular
flour. When gluten is added to recipes containing whole grain flours, it improves the volume and
shape of the loaf significantly. Usually 1 teaspoon per cup of flour will make a difference. If more
than a tablespoon per cup of flour is used, the bread may be tough.Many grocery stores stock
gluten in the flour section. Health food stores and nutrition centers also usually carry this item.
The addition of soy flour to a bread recipe will give a wonderful nutty flavor as well as add
p r o t e i n, iron, B vitamins, calcium, zinc and dietary fiber. Use the special soy recipe in the recipe
section or add soy flour to bread recipes such as white, egg or trail mix.Add up to 1 tablespoon
of soy flour per cup of flour to the recipe. No need to adjust other ingredients or change the
p r o gra m . The dough ball will be more tacky than usual, but will bake into a nice loaf of bread.
Fore more information on soy products, write or call Missouri Soybean Merchandising Council,
PO Box 104778, Jefferson City, Missouri 65110 (573) 635-6701.
To measure flour, spoon into measuring cup and level off with a bread knife. DO NOT: tap the
cup, pack the flour into cup, or sift the flour.
Flour is best kept in an airtight container. If you need to store flour for a long period of time, keep
it in an airtight container in the freezer, not the refrigerator. Refrigerators tend to dry out flour.
Whole grain wheat flours, which have a higher oil content, will become rancid much more
q u i ck l y than white flour and should always be kept in the freezer regardless of the length of time
you intend to store the flour. Be sure, however, to allow all flour to return to room temperature
before placing in the machine.
As a good rule of thumb, check the dough ball after the first 5 minutes of the initial kneading
cycle. The ball should be round, smooth-textured, soft and slightly tacky to the touch.If it does
not fo rm a ball and is more like a batter, add 1 tablespoon of flour at a time until the appropri a t e
consistency is reached.If the mixture is too dry to form a ball or forms more than one ball, add
1 teaspoon of water and allow it to absorb into mixture. Add more water if necessary.