Breadman BK1065SQ Instruction Manual page 8

KNOW YOUR INGREDIENTS
FLOUR & OTHER GRAINS
ALL-PURPOSE FLOUR
BRAN
BREAD FLOUR
CORNMEAL AND OATMEAL
CRACKED WHEAT
RYE FLOUR
SELF-RISING FLOUR
7 GRAIN CEREAL BLEND
VITAL WHEAT GLUTEN
WHOLE WHEAT FLOUR
8
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick
breads and cakes.
Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from flour by sifting
or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and
flavor. It is also used to enhance bread texture.
Bread flour typically has higher gluten concentration than all-purpose flour. Using bread flour will
produce loaves with better volume and structure.
Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut
oats. They are used primarily to enhance flavor and texture of bread.
Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular
fragments. It gives whole grain breads a nutty flavor and crunchy texture.
Rye flour must always be mixed with high proportion of bread flour, as it does not contain enough
gluten to develop structure for high, even-grained loaf.
Self-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising flour
contains leavening ingredients that will interfere with bread and quick bread making.
7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet.
It is used primarily to enhance flavor and texture of bread.
Vital Wheat Gluten is manufactured from wheat flour that has been treated to remove nearly all of the
starch to leave a very high protein content. (Gluten is the protein in wheat that makes dough elastic.)
Vital Wheat Gluten is available at most health food stores. It can be used in small portions to increase
volume and lighten texture.
Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high
fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this flour are usually
smaller and heavier than white loaves. Many recipes mix whole wheat flour with bread flour or vital
wheat gluten to produce higher, lighter-textured bread.