Ingredients - Kenwood Rapid-Bake BM300 series Instructions/Recipe Book

Ingredients

The major ingredient in bread making is flour, so selecting the right one is the key to a
successful loaf.
Wheat Flours
Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as
bran, and an inner kernel, which contains the wheat germ and endosperm. It is the
protein within the endosperm which, when mixed with water, forms gluten. Gluten
stretches like elastic and the gases given off by the yeast during fermentation are
trapped, making the dough rise.
White Flours
These flours have the outer bran and wheat germ removed, leaving the endosperm which
is milled into a white flour. It is essential to use strong white flour or white bread flour,
because this has a higher protein level, necessary for gluten development. Do not use
plain white flour or self-raising flour for making yeast risen breads in your bread maker, as
inferior loaves will be produced. There are several brands of white bread flour available,
use a good quality one, preferably unbleached, for the best results. A small amount of
fine French plain flour is often added to French bread recipes to achieve the texture
associated with this style of bread. See the recipe on page 42.
Wholemeal Flours
Wholemeal flours include the bran and wheat germ, which gives the flour a nutty flavour
and produces a coarser textured bread. Again strong wholemeal or wholemeal bread
flour must be used. Loaves made with 100% wholemeal flour will be more dense than
white loaves. The bran present in the flour inhibits the release of gluten, so wholemeal
doughs rise more slowly. Use the special wholewheat programs to allow time for the
bread to rise. For a lighter loaf, replace part of the wholemeal flour with white bread flour.
You can make a quick wholemeal loaf using the rapid whole wheat setting .
Strong Brown Flour
This can be used in combination with white flour, or on its own. It contains about 80-90%
of the wheat kernel and so it produces a lighter loaf, which is still full of flavour. Try using
this flour on the basic white cycle, replacing 50% of the strong white flour with strong
brown flour. You may need to add a little extra liquid.
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