Grain Glossary - Breadman TR800 Instruction Manual

Grain Glossary
Amaranth This petite golden grain ismoving quickly from the "unusual" grain category to one of
the mainstream acceptance. A mainstay in the diet of the Aztecs, amaranth was considered a
strength-giving food, probably due to its h!gh protein profile. Both the grain and its flour offer a
distinct flavor when added to your favorite bread recipes.
Barley This grain has a hearty, earthy flavor and produces a dense loaf ofbread due to its
low
gluten content. Barley isa good substitute for white flour in recipes, but should be cut with a lighter
flour when several cups are being used at a time.
Buckwheat Technically not a grain, buckwheat is really the fruit of a plant related to rhubarb. Its
flour (ground buckwheat seed) and groats are both useful for unique bread baking. The flavor has
been described as a combination of rosemary and green tea.
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Corn The only grain eaten fresh as a vegetable, corn (also known as maize)is available in a wide
variety of colors.Judge the freshness of cornmeal and flour from its sweet and delicate flavor. Blue
cornmeal, a beautiful hue when dry,becomes a purplish color when cooked.
Kamut This "ancient" wheat grain is available as a whole grain, rolled grain, flour and cereal.
People who are wheat sensitive have reported a tolerance to kamut products, though this is still being
investigated.
Millet Commonly used to feed birds, millet lends a delightful crunch when added in whole grain
form to recipes.People who are allergicto other grains have had luck with millet. It is considered to be
the most digestible grain around.
Oat Rolled oats and oat flour are welcome additions to almost any bread recipe. Their delicately
light texture and flavor embody the pleasures of home-baked goodness. Grind your own oat flour by
chopping oat flakes in the blender until they reach the desired consistency.
Quinoa This recently rediscovered grain is found in whole form, in flour and in prepared products
like pasta. When added to bread recipes, it imparts an earthy flavor matched by no other grain, and it
packs a protein punch.
Rye This col&weather gain is famous for its use in savory pumpernickel and caraway see&rich rye
breads. Rye has very little gluten and riseswith the assistanceof wheat flours.
Spelt Another of the "ancient" super grains, spek has been reintroduced with resounding success.
Use it in bread recipes in place of wheat for a slightly nutty flavor.
Wheat Wheat and whole wheat flour are the basis for most bread recipes. The gluten content of
wheat provides the strength and resiliency necessary for a high and sturdy loaf.
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