13
Whole wheat flour (wholemeal flour)
Whole wheat flour or wholemeal flour is milled from the entire wheat kernel
which contains the bran and germ and makes it heavier and richer in
nutrients than white flour. Breads made with this flour are usually smaller and
heavier than white loaves. To overcome this whole wheat flour/wholemeal
flour can be mixed with Bread flour or strong plain flour to produce high light
textured bread. NEVER attempt to use all wheat flour in recipes. Poor results
will be obtained. Maximum up to 40% wheat flour can be used in the
combination with Bread Flour.
Self-raising Flour
Self-raising flour contains unnecessary leavening ingredients that will
interfere with bread and cake making. It is not recommended for use in the
breadmaker.
All purpose flour/plain flour
All purpose flour is a blend of refined hard and soft wheat flours especially
suitable for making cake. This type of flour should be used for making cakes.
It is not recommended for use in the bread making.
Bran/Rye Flour
Popular for bread making, rye flour is low in protein so it is essential to
combine rye flour in small quantities with bread flour to make the bread rise
successfully in the bread machine. Rye flour is traditionally used to make the
heavy, dense Pumpernickel and Black Breads. NEVER attempt to use all
Rye flour in recipes. Poor results will be obtained.
Additional notes on flour
All flours are affected by growing conditions, millings, storage, humidity etc
where the difference may not be visible.
Always store bread flour in an airtight container. Store whole grain flours
(wholewheat, rye) in a refrigerator to prevent them from becoming rancid.
SUGAR
Sugar provides sweetness and flavour, browns the crust and produces food
for the yeast. White sugar, brown sugar, honey and golden syrup are all
suitable to use. When using honey or golden syrup it must be counted as
additional liquid. Do not use artifical sweeteners as a substitute for sugars
