Prima ABM 9 - Manual (Page 8)

page 8
Home Bakery
••••
BROWN FLOUR (or FARMHOUSE FLOUR) 5
Brown flour contains about 85% of the wheat kernel. Much of
the bran part of the wheat kernel has been removed. Loaves
made with all brown flour tend to be smaller than white loaves
due to the lower gluten content but there tends to be more
flavour and texture to brown loaves. When buying this type of
flour the strong, finely ground type will give better results in
the bread maker.
• WHOLEMEAL OR WHOLE-WHEAT FLOUR 6
This type of flour contains all of the original wheat kernel
including the bran; the tough outer skin of the wheat which is
an excellent source of fibre. As with the brown flour, you
should specify a strong fine ground variety when using your
bread maker. The bran in the wholemeal flour inhibits the
release of gluten so wholemeal loaves tend to be smaller and
more dense than white loaves. However, the flavour is superb
(try the honey wholemeal recipe). Your Prima Home Bakery has
a special process for wholemeal bread, which devotes more
time to the kneading and rising processes.
•••• YEAST 7
Yeast is the living organism that multiplies in the dough. It
produces the carbon dioxide bubbles that make the dough rise.
For bread making machines it is best to use the ‘Easy Blend’
dried yeast that comes in sachets. This yeast does not rely on
sugar in order to ferment so it is easier to reduce the sugar
content of your loaf without any adverse effects. Good brands
of dried yeast are Homepride, Sainsbury’s, Hovis (7g sachet) or
McDougals. Other supermarket own brands also give
satisfactory results. Avoid yeast in tubs or tins as these tend
to perform less well once opened. Sachet yeast is very
sensitive to moisture so do not store part used sachets for
more than a day.