What variety of wheat is used in the whole wheat bread flour?
443895
I do not know the variety of wheat in Bob's red mill - I just hope it is organic as it states & not laced with chemicals
765132
The manual contains a Honey whole wheat bread recidpe which contains all whole wheat flour. It's a good machine, but the recipe book is lacking.
1317260
I use this in my bread maker all the time. Sometimes it's used with other flours but often I use it in place of bread flour.
879284
I, too, would like the answer to this question. I have considered trying the 100 percent wheat recipe. I've made a 50-50 white/wheat. I advise adding a tablespoon of vital wheat gluten to any recipe that has a large proportion of wheat flour.
83692
This is whole grain spelt. Ive used it several recipes substitution for white wheat flour with no problems. Because its whole spelt I feel that an inexperienced baker needs to carefully spoon the floor into a measuring cup or scale instead of scooping it. Whole flour has a tendency to be a bit heavier. I've used it as equal measurements.... with amazing results.
2201191
This distinction has nothing to do with the brand. All bread flour is milled from high-protein hard wheat and all pastry flour from soft wheat lower in protein. Look up these terms on the WWW.
1616718
I have used 12 cups of all purpose flour with no problem. Haven't used whole wheat.
879289
I made both whole wheat, and 70% wholewheat. Both great but I find that 100% is better made with a 1.5 tablespoons of sugar instead of molasses. Less dense and sticky. I also made the "Seven Grain' loaf using '10 grain cereal" - great but next time I shall use sugar instead of the molasses.
1317261
Yes. I use one part of this, one part of white flour, and one part of freshly ground white winter wheat. This stuff is the best. My bread is superior since using it. (or so I'm told).
1111154
Pastry flour is intended for the use in cakes, cookies, muffins, etc. Whole wheat pastry flour is a low-protein flour that is made from whole grains. Many cookbooks that focus on whole grains encourage bakers to use this type of flour because it is much softer and more finely-textured than regular whole wheat flour, and baked goods made with it will have a similar consistency to those made with regular white flour.
1775012
The flour is white, but not all-purpose. It has a higher gluten content than all-purpose flour which makes it a great choice for fluffy bread.
840663
I am not clear about what your question is. I have celiac disease and I use sorghum flour in a flour mixture as my all purpose flour. I use it just as I would use regular flour in my recipes. If this answer does not answer your query, please do write back.
2270391
I have read it is 1 tablespoon of vital wheat gluten to every cup of flour. What type of bread are you making?
980406
I use this flour as bread flour. It has a higher protein content than all purpose flour and produced a wonderful texture in my breads. You do not need to add wheat gluten.
368910
No knowledgeable baker uses bread flour for pastries. If you want whole-wheat pastries, buy whole-wheat pastry flour.
765133
There is one recipe for 100% whole wheat flour (Honey Whole Wheat Bread 1 1/2 lb. loaf). It also calls for a small amount of gluten flour and powdered milk. I have used several other bread cookbook recipes that use a combination of wheat and bread flour and they have turned out well. This is my 3rd bread machine and this is the only one that I have not had regular problems with bread falling once it goes into the bake cycle. I've had slight falling with this machine 2-3 times and it's when I'm trying a new recipe I've never made before. I've been enjoying this machine more than any of the other brands. Hope this helps.
862578
No. 3/4 of it is refined wheat flour. The other 1/4 of it (the other six grains) are whole grains. So in the end 25% whole grain, 75% refined.