Beyond WBYBM2 Owner's Manual page 46

Breadmaker Owner's Manual
Cracked wheat has a very coarse texture. It comes from wheat
Cracked
Wheat kernels cut into angular fragments. It gives whole grain breads a
nutty flavor and crunchy texture.
Rye flour must always be mixed with a high proportion of bread
Rye Flour
flour, as it does not contain enough gluten to develop the
structure for a high, even-grained loaf.
Self-rising flour contains leavening ingredients that will interfere
Self-Rising
Flour with bread and cake making. It is NOT RECOMMENDED for
use with your Breadmaker.
Seven grain cereal blend is a blend of cracked wheat, oats,
Seven Grain
bran, rye, cornmeal, flax seeds and hulled millet.
Cereal Blend
Gluten manufactured from wheat flour that has been treated to
Vital Wheat
remove nearly all of the starch, which leaves a very high protein
Gluten
content. (Gluten is the protein in the wheat that makes the dough
elastic.) Gluten is available at most health food stores and in the
baking aisle in many markets. It is sometimes used in small
portions with dense, low-gluten flours (such as whole wheat) to
increase volume and lighten texture.
Whole wheat flour is milled from the entire wheat kernel, which
Whole Wheat
contains the bran and germ. This high fiber flour is richer in
Flour
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 a high, light-textured bread.
Yeast Active yeast, through a fermentation process, produces carbon
dioxide gas necessary to make bread rise. Yeast feeds on
carbohydrates in sugar and flour to produce this gas. Three
different types of yeast are available: fresh (cake), active dry
and quick-acting. Breadmaker, quick or rapid rise yeast is
quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for
use with your Breadmaker.
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