Posted in Bread Baking 101

Learning to bake with whole grains  successfully will require a basic understanding of unfamilier ingredients.  This section is a basic primer on ingredients:

Types of Flours:

All-Purpose Flour- the finely ground endosperm of the wheat kernel minus the bran and the germ which contain the highest concentrations of B-vitamins and Vitamin E. The flour is widely used for all home baked goods but devoid of nutritional content. It is generally enriched with just 4  B vitamins but not in the original concentrations.

Bread Flour - contains greater gluten strength and is generally used for yeast breads produced by commercial bakers. It is now widely available in grocery stores for bread machine enthusiasts.

Commercial whole wheat flour already has the germ removed and unless it has been milled in the last 24-72 hours it is already starting to go rancid.  Rancidty is the process of oxidation which only occurs once the bran (hull) of the grain is broken and the kernel milled into tiny flour particles.

As you know rancidity in food means it is full of free-radicals, molecules known to be pre-cursors to cancinogenic compounds, and should be avoided.  Although our body attempts to destroy free radicals, this process drains our body's reserves of enzymes and nutrients.  

Commercially ground whole wheat flour is frequently coarser -textured than home milled flour and should be stored in the freezer to protect against rancidity.  Use the flour at room temperature.

Home Milled Whole Wheat Flour - Whole wheat flour is rich in B-complex vitamins, vitamin E, protein, and contains significantly more trace minerals and dietary fiber than white flour.  With all the nutrients in tact, you will make higher rising, superior tasting yeast breads with home milled flour.

Pastry Whole Grain Flour - Has lower protein/gluten content and is milled from Soft Wheat. Used for baked goods that contain baking powder or DO NOT contain yeast.  Be sure to pack freshly milled pastry flour in a measuring cup, just like brown sugar, for accurate measurements.  May be substituted in any recipe calling for all-purpose flour.

Types of Grains and best uses:

Kamut - Kamut is a type of wheat that contains a unique type of gluten which is often tolerated by people who cannot tolerate common wheat. Kamut is considered superior in nutritional value to modern hybridized wheat. It is also higher in potassium and protein than modern wheat. Kamut is delicious whole or ground into flour. Because it is a relative to Durum wheat, kamut flour makes delicious pasta. The buttery flavor of kamut makes it wonderful when cooked as a whole grain, flaked for cereal or milled for flour.

Oats - A hardy cereal grain able to withstand poor soil conditions known for its nutritous bran and germ which allows the oats to retain a concentrated source of their fiber and nutrients. The high fiber content, is known to help remove cholesterol  and may actually have other cardio-protective characteristics.  Oats make a hardy, healthy breakfast and are a wonderful addition to breads, pancakes, muffins and quick breads.  Use up to one-fourth the flour called for in oats, if desired when making yeast breads.


Spelt is one of the original, grains known to man and mentioned in the Old Testament in Exodus 9:31, 32 and Ezekiel 4:9.  Some people believe Spelt is ecologically the ideal grain because it is not a hybrid  and can be grown without fertilizers,and even in climates with very cold winters.  Many nutritionists consider spelt to be better tolerated than other grains.  High in the B vitamins, this grain is very nutritious and can be used for yeast breads and all other baked goods.


7 Grain -  A grain combination of seven whole grains.  Varieties vary.  Most 7 grain contains several types of wheat, rye, oats, barley, millet, and triticale.  A great addition to whole wheat bread, or cracked for hot cereal, or milled for muffins and pancakes, etc.

Hard Winter Wheat -planted in the fall, usually dry-land wheat grown without irrigation. Tends to be lower in protein than hard spring wheat.

Hard Spring Wheat - planted in the spring. It is not irrigated thus yielding a high protein and low moisture content wheat kernel. This wheat tends to be more expensive because of the high protein content and makes the lightest whole wheat bread.  Most husbands and children prefer the "white whole wheat" which is whole grain wheat, light in color and mild in flavor. Red wheat is darker in color, stronger in flavor, but nutritionally equal to white wheat.  

Soft Spring Wheat - Usually this wheat is irrigated. It has a larger yield than hard wheat but is lower in protein. It is used for making cakes cookies, muffins, pancakes, pie crust, pastries and baked goods that use baking powder. Be sure to pack this flour into a measuring cup if it is freshly milled to get accurate measurements.

Durum Wheat - Used for making pastas. Semolina is a grade of  refined Durum wheat used in pasta.

High quality ingredients used appropriately will produce superior tasting and exceptionally nutritous baked goods.  Always buy the best quality ingredients you can obtain for best results.  If you have struggled with your whole grain baking in the past listen to what this beginning baker said:
     
"I just wanted to say thank you for calling to confirm my order for grain.  After talking with you and getting some pointers (and the right recipe, dough enhancers, vital gluten,etc..), I made my bread today.....They were the biggest loaves I have ever made! I was ecstatic to say the least,  I could not believe they rose so high and so quickly.  In half the time my other store bought flour loaves take (with less height).  You have me as a customer and I am just so thrilled to be able to add this skill to my homemaking.Thanks again."

Marilyn Moll, passionate lover of old-fashioned skills, together with her husband, Duane, and three homeschooled children have been running urbanhomemaker.com, specializing in grain mills, Bosch mixers and products for better health for sixteen years.  Complimentary catalogs are available upon request.  Join my newsletter, From the Heart of The Urban Homemaker, for tips, information, recipes, product specials and more!  Two of her children  are now homeschool high school graduates and are away at college.