Flours and Grains A word about ingredients: Making bread is a labor of love for me. It makes no sense to cut corners with sub-standard ingredients. I'm investing my time in the process and without high quality (and organic if possible) ingredients, that time is not well spent. Plain flour Flour that does not have a leavening agent is called plain or all-purpose flour. It is appropriate for most bread and pizza bases. Some cookies are also prepared using this type of flour. Bread flour is high in gluten protein, with 12.5-14% protein compared to 10-12% protein in all-purpose flour. The increased protein binds to the flour to entrap carbon dioxide released by the yeast fermentation process, resulting in a stronger rise. Recommended brand: King Arthur's. Bread flour King Arthur’s unbleached, unbromated, high-gluten bread flour, milled from hard red spring wheat grown chiefly in the Dakotas, is perfect for yeasted baked goods-bread, rolls, pizza, and more. 12.7% protein, a full point higher than other national brands. The higher the protein level, the stronger the rise. Excellent companion for whole grain flours: try pairing it with rye or whole wheat, and see the difference it makes in your breads. Wheat flour More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" or "strong" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. This is why it's important to add a portion of all-purpose of better yet, bread flour to the recipes calling for wheat flour. Recommended: Organic wheat flour or King Arthur's Wheat Rye flour Rye flour is used to bake the traditional sourdough breads of Germany, Austria, Switzerland, Russia, Czech Republic, Poland and Scandinavia. Most rye breads use a mix of rye and wheat flours because rye does not produce sufficient gluten. Pumpernickel bread is usually made exclusively of rye, and contains a mixture of rye flour and rye meal. The Swedish Limpa is my major use of Rye flour because I want the loaves to be more compact for thin slices. Recommended: Organic rye flour, Bob's Red Mill or Hodgson Mill Flaxseed Flaxseeds (also called linseeds) are a rich source of micronutrients, dietary fiber, manganese, vitamin B1, and the essential fatty acid alpha-linolenic acid, also known as ALA or omega-3. The seeds come from flax, one of the the oldest fiber crops in the world - known to have been cultivated in ancient Egypt and China. I add flaxseed to my 7 grain bread, but you can add it to any bread to make it more nutritious. Millet Millet is a woefully overlooked grain, mildly sweet and nutty and so versatile it can be used in everything from pilafs to cookies. It has a soothing, comforting quality that makes it ideal for fall and winter meals. I add 2 Tbs. of millet uncooked to my 7 grain bread as it adds a 'crunch' to the texture and a nutty, artisan flavor. Wheat Germ Gram for gram, wheat germ offers a significant dose of vitamins, minerals and protein. To me it doesn't add that much to the texture or the flavor, but just for the nutitional value I will add 2 or 3Tbs to most of my breads. Brown rice Brown rice is whole grain rice. It has a mild, nutty flavor, and is chewier and more nutritious than white rice. I use the cooked brown rice in my 7 grain bread and it seems to keep the bread moister than without the rice. Rolled oats Rolled oats are traditionally oat groats that have been rolled into flat flakes under heavy rollers and then steamed and lightly toasted. they add a wonderful texture to the bread with used in the dough, and can add a bit of crunch and visual eye-candy to artisan breads when sprinkled on top before baking. I don't cook the oats before using them - the hydration of the dough softens them enough. I use the same rolled oats that I use for making oatmeal for breakfast. Back to yeastbreads