Fats used in breadmaking have different effects on the crust, crumb, flavour, and keeping quality of the final loaf of bread. There are two main kinds of fat – vegetable and animal. Vegetable fats include various oils like olive, groundnut, corn, sunflower, rapeseed,...
I had never used spelt flour before I made these little seeded rolls. The only reason being that I had never found spelt flour in any of the shops I frequent. Quite a few of you wanted spelt flour recipes and I wanted to expand on the new Wholemeal/Multi Grain Breads...
A soaker can be a mix of grains and seeds or a single variety of grain or seed that is mixed with water and left to soak for several hours before being added to bread dough. It is a great method for adding whole grains and seeds to your bread making it more nutritious...
Finally, there is a 100% whole wheat bread recipe on this channel. The heathiest loaf to come out my oven by far. It is super easy to make too! The dough is made with wheat flour and rye flour for a more complex flavour and texture. A soaker of whole grains and seeds...
Salt makes up a tiny part of any bread dough, but it has a huge effect on it. Most bread nowadays is made with salt. I have read that it has only been used in breadmaking for a couple hundred years but seems like someone would have thought of it far sooner because...
