Bread- what flour?

BearyBlessed · 02-02-2009, 09:51 AM

I have a great recipe for bread that I love. It's a nice heavy whole wheat.

But, I'm thinking of changing it up a bit. I want to pack it with good things, so that it's really healthy and filling. (It already is, but I want better.)
What kind of flour do you use? Is there different nutritional benefits to using spelt, barley, oat, something else, along with the whole wheat? What would you add to get more protein? I can add a bit of dry milk. I was thinking some flax seed. I really prefer my bread to be smooth, so nuts and wheat berries and stuff are not my style. What else could I add?

BearyBlessed · 02-03-2009, 09:07 PM

Bumping for any ideas.

BeckaBlue · 02-03-2009, 11:42 PM

Ive just been using ww. im plannng to use a mix of others, just mixing it to the same amt of flour

02-05-2009, 09:47 AM

You could always throw in some flax seed meal. I add it to just about everything I cook hehe.

tempus vernum · 02-17-2009, 11:08 PM

When I bake bread, I use mostly spelt

I used to add seeds to the final knead if I am hand kneeding - sunflower espeically

Laurel's bread book has tons of ideas for this type of thing. I have gotten away from her wonderful ideas as I no longer have the desire to hand knead

Blue Savannah · 02-18-2009, 01:46 AM

I love white wheat flour. But the nutritional quality is not really different from red wheat. It does give the bread a lighter taste.

You could soak some grains overnight and add them to your bread. Oats, cornmeal, bran/germ, etc I think soaking them makes them less chunky

Oh, and Organic Valley makes a buttermilk powder that is great in bread.

02-02-2009, 09:51 AM	#1
BearyBlessed Rose Garden Join Date: Mar 2005 Location: 'Neath the willow tree Posts: 6,636	Bread- what flour? I have a great recipe for bread that I love. It's a nice heavy whole wheat. But, I'm thinking of changing it up a bit. I want to pack it with good things, so that it's really healthy and filling. (It already is, but I want better.) What kind of flour do you use? Is there different nutritional benefits to using spelt, barley, oat, something else, along with the whole wheat? What would you add to get more protein? I can add a bit of dry milk. I was thinking some flax seed. I really prefer my bread to be smooth, so nuts and wheat berries and stuff are not my style. What else could I add? __________________ ~BearyBlessed~ ~ISFP/Type 2~ Wife to my best friend since December 2000 Mama to my boys Aji ~ My long awaited blessing ~ May 2007 Living with T1D since May 2012 YoYo ~ My HBAC miracle ~ November 2009

02-03-2009, 09:07 PM	#2
BearyBlessed Rose Garden Join Date: Mar 2005 Location: 'Neath the willow tree Posts: 6,636	Re: Bread- what flour? Bumping for any ideas. __________________ ~BearyBlessed~ ~ISFP/Type 2~ Wife to my best friend since December 2000 Mama to my boys Aji ~ My long awaited blessing ~ May 2007 Living with T1D since May 2012 YoYo ~ My HBAC miracle ~ November 2009

02-03-2009, 11:42 PM	#3
BeckaBlue Rose Garden AKA mama2madj Join Date: Mar 2005 Location: Grand Rapids, MI Posts: 15,078	Re: Bread- what flour? Ive just been using ww. im plannng to use a mix of others, just mixing it to the same amt of flour __________________ Becka, 30 esFP married to E InTJ mama of 6 fun fantastical kiddos K, 14 ENP A, 11 INJ N, 10 EFJ J, 5.5 ETJ El 10/11 D 1/13 "Against the grain should be a way of life. What's worth the prize is always worth the fight" - Nickelback

02-05-2009, 09:47 AM	#4
LeeDee Guest Posts: n/a	Re: Bread- what flour? You could always throw in some flax seed meal. I add it to just about everything I cook hehe.

02-17-2009, 11:08 PM	#5
tempus vernum Rose Garden I am the mountain. I am not the storm and the storm is not me. -Ian Cron Join Date: Mar 2005 Posts: 28,913	Re: Bread- what flour? When I bake bread, I use mostly spelt I used to add seeds to the final knead if I am hand kneeding - sunflower espeically Laurel's bread book has tons of ideas for this type of thing. I have gotten away from her wonderful ideas as I no longer have the desire to hand knead __________________ ~Spring always comes after winter~ 2 Corinthians 4:16 “ Therefore we do not lose heart. Though outwardly we are wasting away, yet inwardly we are being renewed day by day. ”

02-18-2009, 01:46 AM	#6
Blue Savannah Deactivated Join Date: Sep 2006 Posts: 8,363	Re: Bread- what flour? I love white wheat flour. But the nutritional quality is not really different from red wheat. It does give the bread a lighter taste. You could soak some grains overnight and add them to your bread. Oats, cornmeal, bran/germ, etc I think soaking them makes them less chunky Oh, and Organic Valley makes a buttermilk powder that is great in bread.

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