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EN
WHOLEWHEAT WHEAT FLOUR
This type of flour contains wheat grains, including bran - the outer husk of wheat
grains, which is an excellent source of fiber. Bran in wholemeal flour prevents
the release of gluten, so wholemeal bread tends to be smaller and denser than
white bread. Your home bakery has a special program for wholemeal bread, which
devotes more time to kneading and leavening.
Note: We recommend sifting each type of flour before use. This does not apply to
finished flours with bread ingredients.
YEAST
Yeast is an essential ingredient for dough fermentation. The most suitable for
baking in a home bakery is dried yeast, which is sold in bags containing 7 g,
which is enough to bake bread weighing 0.7 kg. A large amount of sugar is not
required to ferment this yeast, so it is possible to reduce the sugar content of the
loaf. Dried yeast is sensitive to moisture, so do not store the rest of the yeast for
more than one day.
SALT
Salt not only gives the bread a taste, but can also slow down the particularly fast
fermentation.
BUTTER (or fat)
It improves and softens the taste of bread. Margarine or olive or vegetable oil can
be a substitute for butter. Do not use low fat products, they will not have the same
effect.
SUGAR
The sugar adds flavor to the bread and partially helps to brown the crust.
Note: Most dried yeast does not need more sugar for fermentation.
WATER
If you can, use soft water to make bread. However, your home bakery will also
make good bread from hard water. It is not necessary to heat the water before
adding. The water should be at room temperature, unless otherwise stated in the
recipe.
