Bread
Not only can baking your own bread save you money, it allows you to create something from scratch without the chemicals that are often found in store-bought food. By using whole-grain flour for your baking, you can make bread that has more nutritional value, which means it is healthier for you and family. However, because whole grain flour can be a little tricky to work with, it is helpful to learn a few tips on baking whole-grain bread.
Proper Storage of Flour
When baking bread with whole-grain flour, the most important concept to remember is the proper storage of the flour. Because whole grain contains the entire kernel of the wheat as well as wheat germ, it contains a higher level of unsaturated oil than regular wheat flour. As a result, the flour needs to be stored either in the freezer or refrigerator inside an air-tight container. If the whole grain flour is not stored in this manner, the flour will go rancid and not last as long as it should.
Gluten
The key to a nicely-rising loaf when cooking with whole grain is adding gluten. You can buy gluten in the health food store or regular grocery store. Look for a box or bag labeled "Vital Wheat Gluten." By adding gluten to the whole grain flour, you can create a dough that's more elastic and will rise more successfully than without the added gluten. Store the gluten in the fridge inside an air-tight container.
Yeast
Proper storage and use of the yeast is crucial when baking whole-grain bread. Like the gluten and the flour, the yeast needs to be refrigerated and kept in an air-tight container. This will keep the yeast fresher longer, and keep it dormant until you need it. Fresh yeast works better. Test yeast that you have stored awhile by putting some in a bowl with warm water and add some sugar. If it begins to froth, then the yeast is still active. When you add yeast to water, the water should be about 100 to 101 degrees F.
Tags: whole grain, air-tight container, grain flour, whole grain flour, , baking whole-grain, baking whole-grain bread
