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Whole-Wheat flour is heavier and, as a result, loaves may be smaller
in size and have a heavier texture.
It contains wheat skin and gluten. Many recipes usually combine with
Whole -Wheat flour or Bread Flour to achieve the best result.
4. Black Wheat Flour
Black Wheat Flour, also named as “Rye Flour”, it is a kind of high fiber
flour, and it is similar with whole-wheat flour. To obtain the large size after
rising, it must be used in combination with high proportion of bread flour.
5. Self-rising flour
Flour that contains baking powder, use especially for making cakes. Do
not use self-rising flour in combination with yeast.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal
separately. They are the additive ingredients of making rough bread,
which are used for enhancing the flavor and texture.
7. Sugar
Sugar is “food” for yeast and also increase the sweet taste and color of
bread. It is a very important element of making the bread rise. White
sugar is normally used; however, brown sugar, powdered sugar, or
cotton sugar may also be called for in some recipes.
8. Yeast
