Miele DGC 6000 XL Cookbook page 30

Bread
Bread and rolls should be light and crisp. The
raising agents used to achieve this are yeast and
sourdough. Light wheat fl our doughs work well
with yeast, heavier doughs made of wholemeal
or rye fl our require sourdough.
Always knead dough well. Kneading gives dough
the right consistency and the resulting bread is
easy to slice and does not crumble.
Dough must be allowed to rise suffi ciently, i.e. it
should double in volume.
The fl avour and therefore the enjoyment of a
loaf are affected by the choice and combination
of the ingredients.
Freshly ground or wholemeal fl our contains
more fi bre, minerals and vitamins.
Types of fl our:
Different types of fl our contain varying amounts
of whole grain and are categorised according to
how fi nely they are ground:
Plain fl our
Fine, white fl our which is equally suitable for
cooking and baking. It is composed primarily of
starch and gluten.
Self raising fl our
This is a plain fl our with raising agents added
during manufacture. It is used in recipes where
the mixture needs to expand during cooking to
give light results, e.g. in cake-making.
Strong white fl our
Strong white fl our is used for baking with yeast.
Strong brown bread fl our
A fl our which gives a lighter bread dough than
wholemeal fl our.
Wholemeal fl our
This fl our contains almost all the wheat germ.
Excellent for bread.
Wholegrain fl our
This fl our is made from the whole grain and con-
tains all the goodness. It can be ground fi nely or
coarsely and is particularly good for bread.
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