Kenwood BM200 series Instructions & Recipes page 17

Ingredients
Granary Bread Flour
A combination of white, wholemeal and rye flours mixed with malted whole wheat grains,
which adds both texture and flavour. Use on its own or in combination with strong white
flour.
Non-wheat Flours
Other flours such as rye can be used with white and wholemeal bread flours to make
traditional breads like pumpernickel or rye bread. Adding even a small amount adds a
distinctive tang. Do not use on its own, as it will produce a sticky dough, which will
produce a dense heavy loaf. Other grains such as millet, barley, buckwheat, cornmeal and
oatmeal are low in protein and therefore do not develop sufficient gluten to produce a
traditional loaf.
These flours can be used successfully in small quantities. Try replacing 10-20% of white
bread flour with any of these alternatives.
Salt
A small quantity of salt is essential in bread making for dough development and flavour.
Use fine table salt or sea salt, not coarsely ground salt which is best kept for sprinkling on
top of hand-shaped rolls, to give a crunchy texture. Low-salt substitutes are best avoided
as most do not contain sodium.
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Salt strengthens the gluten structure and makes the dough more elastic.
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Salt inhibits yeast growth to prevent over-rising and stops the dough collapsing.
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Too much salt will prevent the dough rising sufficiently.
Sweeteners
Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or
treacle.
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Sugar and liquid sweeteners contribute to the colour of bread, helping to add a golden
finish to the crust.
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Sugar attracts moisture, so improving the keeping qualities.
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Sugar provides food for the yeast, although not essential, as modern types of dried
yeast are able to feed on the natural sugars and starches found in the flour, it will
make the dough more active.
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Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra
sweetness. Use the sweet bread cycle for these breads.
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If substituting a liquid sweetener for sugar then the total liquid content of the recipe will
need to be reduced slightly.
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