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What must be done when using rye fl our?
Rye fl our does not contain gluten and the bread hardly rises. For the bread to become easily digestible
a whole grain rye bread with yeast must be prepared.
Can milled fl our be used at home?
Milled fl our can also be used to make bread at home. The share of bran should, however, not exceed
50%, the remaining fl our must be very fi nely ground and sieved. The ideal mix is 30% bran and 70%
fl our. Please remember that when using home milled fl our it may be necessary to add more liquid to
the dough.
Gluten in fl our
The higher the fl our's type number, the lower the gluten content in the fl our and the less the dough
rises. The highest gluten content is in the wheat fl our T 550.
What kind of fl ours are there and how are they used?
a)
Corn, rice and potato fl our is appropriate for people allergic to gluten or for those, who suffer
from a malabsorptive disorder or stomach illnesses. See respective recipes in the recipe book.
b)
Flour from spelt wheat is expensive, but it does not contain chemical additives, because the
wheat grows in a very poor soil and does not require any fertiliser. Spelt fl our is especially
appropriate for people with allergies. It can be used in all recipes described in the recipe book
and containing fl our type 405, 550 and 1050.
c)
Flour from millet is especially appropriate for people suffering from many allergies. It can be used
in all recipes described in the recipe book prescribing fl our type 405, 550 and 1050.
d)
Flour from hard wheat (durum) is appropriate for baguettes thanks to its consistency and can be
substituted by semolina from hard wheat.
How to make fresh bread for better digestion?
Adding squashed cooked potato to the fl our and subsequently kneading the dough the fresh bread
becomes more easily digestible.
What can be done when bread tastes like yeast?
a)
This taste is frequently removed by adding sugar. Adding sugar gives the bread a lighter colour.
b)
Add 1 tablespoon of vinegar for small bread loaves and 2 tablespoons for large loaves.
c)
Instead of water use buttermilk or kefi r. This applies to all recipes and is recommended for the
improvement of the bread's freshness.
Why does bread baked in a standard oven taste differently to the bread baked in the breadmaker? This
depends on the different level of humidity: bread baked in a standard oven is drier because there is
more room, whereas bread baked in the bread maker is more damp.
Why does bread from the shop tasted differently to the bread baked in the
breadmaker?
The cause is moisture variation: Bread baked in a standard oven is drier because of the larger baking
area, whereas bread baked in a breadmaker is moister.
