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Wheat Bread Flour, Whole Wheat Bread Flour, Whole Wheat Bread Flour Recipe.
| Constituent | Value |
|---|---|
| Moisture | 10.74% |
| Calories | 340 KCal / 100 g |
| Protein | 13.21% |
| Lipids | 2.50% |
| Saturated fatty acids | 0.43% (total lipids) |
| Monosaturated fatty acids | 0.283% (total lipids) |
| Polyunsaturated fatty acids | 1.167% (total lipids) |
| Total dietary fiber | 10.7% |
| Total carbohydrates | 71.97% |
| Sugars | 0.41% |
| Potassium (K) | 363 mg / 100 g |
| Calcium (Ca) | 34 mg / 100 g |
| Phosphorus (P) | 357 mg / 100 g |
| Magnesium (Mg) | 137 mg / 100 g |
| Thiamin | 0.502 mg |
| Riboflavin | 0.165 mg |
| Niacin | 4.957 mg |
| Vitamin B6 | 0.407 mg |
| Folic acid | 44 μg |
Description
Dear Sir/Madam,
How are you? hope fine.
We Are biggest manufacturer of RMY Wheat Products. We have also more then 1 million Products RMY Wheat Grain Products companies and warehouses in Pakistan, Germany and Poland , also can provide you home deliveries with small quantities also no problem.
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. Cake flour is a finely milled white flour made from soft wheat.
4 Tips for Making the Best Whole Wheat Bread
The baking process for whole wheat bread can be trickier than making white bread. Whole wheat flour is lower in gluten—the protein that gives bread its elasticity. Whole wheat flour is not gluten-free, it just contains a mix of endosperm, bran, and germ, whereas white flour is made of 100 percent endosperm—the part of the grain that’s highest in gluten. Additionally, the bran in the whole grain flour has sharp edges that can break apart wheat gluten strands during the kneading process. There are several ways to get around the challenges of whole wheat flour:
- Hydrate your dough. Soak your whole wheat flour before mixing it with the rest of the ingredients to soften the bran. Alternatively, you can mix the dough right away and then let it rest before kneading.
- Mix whole wheat and white flour. To make a fluffier loaf, use a combination of whole wheat flour and white bread flour. Most recipes suggest starting with half whole wheat and half white your first time. As you become more comfortable baking bread, increase the proportion of whole wheat until you’ve found the perfect ratio.
- Choose a different type of wheat. Hard red wheat comprises most whole wheat flour, and it makes for hearty, rustic loaves. For softer, sweeter bread, try a milder-tasting flour made from hard white wheat instead. Unlike regular white flour, white whole wheat flour is still a whole grain—just a different type of wheat.
- Add a sweetener. Whole wheat flour can have a bitter taste. A little bit of honey, maple syrup, or brown sugar keeps the end result from tasting too bitter.
How to Make Whole Wheat Bread
Making great-tasting whole wheat bread takes time and practice, but the steps are relatively simple.
- Mix the dough. Mix flour, instant yeast, salt, milk, and water together until the dough begins to pull away from the sides of the bowl. Let it rest about 30 minutes in the bowl.
- Knead the dough. Knead the dough either in the mixing bowl by hand, in a stand mixer fitted with a dough hook, in a food processor, or in a bread machine. To knead by hand, transfer the dough to a lightly greased surface.
- Proof the dough. Transfer kneaded bread dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let the dough rise in a warm place until puffy, about one to two hours. Learn more about proofing in our complete guide here.
- Shape the loaf. Transfer the dough to a lightly oiled surface and roll into an eight-inch log. Transfer the dough to a lightly greased loaf pan, cover loosely with plastic wrap, and let the bread rise a second time at room temperature until the center of the bread is about one inch above the loaf pan, about one to two hours.
- Bake the bread. Bake your bread in a 350°F oven for 35 to 40 minutes, until golden brown. If the top of the loaf starts to get too brown, tent the pan with aluminum foil. Test for an internal temperature of 190°F with an instant-read thermometer.
- Cool the bread. Remove your bread from the bread pan and cool on a wire rack. Allow it to cool completely before serving. Store at room temperature in a plastic bag. Alternatively, slice and freeze. Use any stale bread for French toast or breadcrumbs.
Ingredients
- 3 cups warm water (110 degrees F/45 degrees C)
- 2 packages active dry yeast
- ⅔ cup honey, divided
- 5 cups bread flour
- 5 tablespoons butter, melted, divided
- 1 tablespoon salt
- 4 cups whole wheat flour, or more as needed
Directions
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Mix warm water, yeast, and 1/3 cup honey in a large bowl to dissolve. Add 5 cups bread flour, and stir to combine. Let sit for 30 minutes, or until big and bubbly.
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Mix in 3 tablespoons melted butter, remaining 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Transfer dough to a floured work surface and gradually knead in remaining 2 cups whole wheat flour. Knead until dough starts to pull away from the work surface, adding more whole wheat flour if necessary; dough should be a bit tacky to the touch, but not too sticky.
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Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dish towel and let rise in a warm place until doubled, 45 minutes to 1 hour.
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Grease three 9×5-inch loaf pans. Punch down the dough, and divide it into 3 loaves. Place in the prepared loaf pans, and allow to rise until dough has topped the pans by one inch, another 45 minutes to 1 hour.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
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Bake the risen loaves in the preheated oven until golden brown for 25 to 30 minutes, do not overbake.
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Lightly brush the tops of the loaves with remaining 2 tablespoons melted butter when done to prevent crust from getting hard. Cool completely.
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Thanks with the best wishes
Younas Rajpoot
CEO
RMY INTERNATIONAL
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Rajpoot House Shatab Garh Sialkot Pakistan,
HeadOffice:
Rajpoot House, Green Street, 26 Area Alsaudia Town,47040 Wahcantt Pakistan
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