Providing the protein (gluten) structure in bread, flour provides differing amounts of fiber, vitamins and minerals, depending upon its source. The following glossary will inform you on some of the many nutritious and delicious flours available for bread making.

Whole wheat flour. Wholesome and nutritious, whole-wheat flour contains the elements of the entire wheat kernel (endosperm, wheat germ, and wheat bran). These elements, however, can make bread making challenging. The milled edges of the wheat bran tear at the gluten strands as the dough is kneaded and proofed (rises). Too much tearing of these structural proteins weakens the dough, causing a less tender and crumbly texture. To aid the protein structure, counteract the bran by kneading the dough 8-10 minutes per loaf (compared to 3-5 minutes/loaf white bread). (1)

The wheat germ also acts against the protein structure because it contains an agent (glutathione) that breaks down the gluten strands. With both the germ and bran present, the gluten strands take much longer to develop than when using all-purpose flour. You can minimize the damage caused by glutathione by adding protein strand stengtheners to the whole wheat dough such as the following: eggs (contain lecithin), lecithin (available in health food stores and some grocery stores), vital wheat gluten, ascorbic acid (Vitamin C), dough enhancer, whey, or potatoes. The 100% Whole Wheat Bread recipe gives amounts of each of these to add per two loaves of bread. Add neither extra bran nor wheat germ to your whole-wheat loaves; save these ingredients for quick breads like muffins, in which the development of too many gluten strands is undesirable. (1)

Grinding high-protein wheat or looking for milled flours with a protein content between 16-20% will also help you to make successful whole-wheat bread. Ask your wheat supplier for the protein content of the wheat you buy, or on bagged flour, look for the protein percentage on the Nutrition Facts label. If the wheat or flour you purchase contains only 11-15% protein, add vital wheat gluten to your recipe (2-3 tablespoons per loaf) to increase the elasticity of the dough and to keep your baked loaf from crumbling. (1, 2)

All-purpose flour. Ground from both hard (high-protein) and soft wheat (low-protein), the gluten content of this flour makes it versatile for use in cakes, cookies, quick breads, or yeast breads. Only the endosperm of the wheat kernel is milled to create this white wonder; still, without the bran and germ many of the nutrients in wheat are removed during the milling process. In the United States, some of these lost nutrients are added back into the milled flour. The bag is then labeled "enriched."

Flour labeled "Better for Bread" is ground from high-protein wheat, and can be either white or whole wheat. "Bleached Flour" is made from endosperm that is bleached white prior to milling. The only difference between bleached and unbleached flour is their shade of white.

Other flours. The following flours and ingredients contain little or no gluten. When combined with high-gluten wheat flour, they create nutritious, uniquely textured and flavored loaves. Follow specified instructions to replace or add to the wheat flour called for in any bread recipe. (1, 3)

Barley Flour: Adds a cake-like, malty moistness to bread loaves when used to replace up to 1/3 of the wheat flour in any bread recipe.

Bean Flour: Adds heaviness to bread; only replace up to 1/4 of the wheat flour with rice flour.

Buckwheat Flour: Lends an earthy flavor, a soft crust, and a small, moist texture to bread. Experiment with differing amounts of buckwheat by reducing the wheat flour, and then adding it back slowly until dough reaches desirable consistency.

Corn Flour: More finely ground than cornmeal, it lends a sweet, grainy texture and taste to bread. Replace up to 1/3 of the wheat flour in any bread recipe.

Cracked Wheat: Can replace up to 1/8 of the wheat flour in any bread recipe; cook or soak it overnight before adding to bread.

Flakes (wheat, rye, barley, oat): Cooked as hot cereal before blending into dough, these boost fiber and nutrients. They can also be ground into meal or added as they are. Add 1 cup grain cereal per every five cups wheat flour.

Gluten Flour: (also known as vital wheat gluten, vital wheat) Pure gluten extracted from wheat flour, it boosts protein content of dough, increasing the dough's pliability. Add vital wheat gluten to any bread recipe (2-3 tablespoons per loaf) to increase the elasticity of the dough, help with proofing, and to keep the baked loaf from crumbling.

Millet Flour: Brings out a buttery sweetness in bread; provides a thin crust and moist, dense crumb. Replace up to 1/3 of the wheat flour in any bread recipe.

Oat Flour: Makes for a firm crust and a chewy crumb in the bread; also imparts a sweet, nutty flavor. Replace up to 1/3 of the wheat flour in any bread recipe.

Rice Flour: Adds heaviness to bread; only replace up to 1/4 of the wheat flour with rice flour.

Rye Flour: Develops a chewy texture and keen, tart flavor; replace up to 1/6 if using whole wheat flour or up to 1/2 if using all-purpose flour.

Semolina Flour: Increases the wheat flavor and texture of bread. Experiment with differing amounts of buckwheat by reducing the wheat flour, and then adding it back slowly until dough reaches desirable consistency.

Soy Flour: Add a small amount in addition to the wheat flour called for in the recipe to achieve a small, moist crumb, a spongy crust, a calcium and iron boost, and an slight almond flavor in the bread. Soy does tend to brown easily, so adjust the cooking time or temperatures as needed. Alternatively, tent the bread with foil when it reaches desired color.

Spelt Flour: Can be substituted straight across for wheat flour in any bread recipe; however reduce the liquid by 25%; avoid over-mixing and over-kneading as the flour is delicate and will result in a flat loaf if over handled.





         * DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *