Lakeland 16147, Instruction Booklet, Page: 17 / 48

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Granary Strong Bread flours
A combination of white, wholemeal and rye flours with malted whole-wheat grains,
which adds texture and flavour. You can use this on its own or in combination with strong
white flour.
Non Wheat flours
Other flours such as rye can be used with white and wholemeal bread flours to make
traditional breads like pumpernickel or rye bread. Adding even a small amount can add an
interesting tang to your loaf. Do not use it on its own as the dough will be very sticky and
the loaf will be heavy and very dense.
Other grains e.g. millet, barley, buckwheat, cornmeal and oatmeal;
These grains cannot be used alone to make bread as they are unsuitable but they can be
added in small quantities to white bread flour – try replacing 10 - 20% of white bread
flour with any of these.
Salt
A small quantity of salt is essential for bread making. It helps to develop the dough and
gives flavour. Use fine table salt or sea salt rather than coarse ground salt which is best
kept for sprinkling on top of hand-shaped rolls etc to give a crunchy texture. Low salt
substitutes are best avoided as most do not contain sodium.
• Salt strengthens the gluten structure and makes the dough more elastic.
• Salt inhibits the growth of yeast to prevent over-rising and stops the dough collapsing.
• Take care to add the correct amount as too much salt will kill the yeast or prevent it
rising sufficiently.
Sweeteners
Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or
treacle.
• Sugar and liquid sweeteners help with the colour of the bread and add a golden colour
to the crust.
• Sugar attracts moisture which improves the keeping quality of the bread.
• Sugar provides food for the yeast. It is not essential as modern types of dried yeast are
able to feed on the natural sugars and starches found in the flour but it will help to
make the dough more active.
• Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra
sweetness. Use the SWEET programme for these breads.
• If substituting a liquid sweetener for sugar then the total liquid quantity of the recipe
will need to be reduced slightly.
Fats and oils
A small amount of fat or oil will give a softer crumb and helps to extend the freshness of
the loaf. Use butter, margarine or lard in small quantities. Do not use low fat spreads as
they contain up to 40% water and can affect the overall quantities in your recipe.