Difference between revisions of "Bread"
From Richard's Wiki
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* [http://www.allaboutbread.com.au/locations.htm All About Bread in Greenwood on Wanneroo Rd] [http://maps.google.com.au/maps?f=d&saddr=100+daglish+st+wembley+wa&daddr=95+Wanneroo+Rd,+Marangaroo+WA+6064&hl=en&geocode=&mra=pe&mrcr=0&sll=-31.878563,115.820122&sspn=0.126236,0.129089&ie=UTF8&ll=-31.875371,115.804482&spn=0.125658,0.145569&z=13 (directions)] have [http://www.allaboutbread.com.au/products/breadmixes1.htm#gluten rye & spelt flours], both plain and suitable for a breadmaker. | * [http://www.allaboutbread.com.au/locations.htm All About Bread in Greenwood on Wanneroo Rd] [http://maps.google.com.au/maps?f=d&saddr=100+daglish+st+wembley+wa&daddr=95+Wanneroo+Rd,+Marangaroo+WA+6064&hl=en&geocode=&mra=pe&mrcr=0&sll=-31.878563,115.820122&sspn=0.126236,0.129089&ie=UTF8&ll=-31.875371,115.804482&spn=0.125658,0.145569&z=13 (directions)] have [http://www.allaboutbread.com.au/products/breadmixes1.htm#gluten rye & spelt flours], both plain and suitable for a breadmaker. | ||
** The very helpful man at All About Bread said that 50-50 mix of spelt & rye is about the highest that would be OK. He suggested start at like 70-30 mix (majority spelt). Also no go with rye + potato flour only, potato flour has no gluten. Spelt has gluten, looks like gluten is what makes bread like bread. Pure rye would produce a brick, he says. Same with rye + potato flour. BTW potato flour == potato starch, same thing different names. I wonder what recipe Baker's Delight Woodlands use for their 100% Rye bread. It's not like a brick at all. | ** The very helpful man at All About Bread said that 50-50 mix of spelt & rye is about the highest that would be OK. He suggested start at like 70-30 mix (majority spelt). Also no go with rye + potato flour only, potato flour has no gluten. Spelt has gluten, looks like gluten is what makes bread like bread. Pure rye would produce a brick, he says. Same with rye + potato flour. BTW potato flour == potato starch, same thing different names. I wonder what recipe Baker's Delight Woodlands use for their 100% Rye bread. It's not like a brick at all. | ||
| + | ** All About Bread's spelt bread recipe (on the spelt flour pack, this recipe from the spelt wholemeal flour pack): | ||
| + | *** 1.5 teaspoon yeast | ||
| + | *** 3/4 teaspoon sugar | ||
| + | *** 2 teaspoon salt | ||
| + | *** 1 teaspoon natural improver (you buy it from AAB, it emulsifier and other stuff) | ||
| + | *** 500g flour | ||
| + | *** 1 tablespoon oil (I'll use canola) | ||
| + | *** 310 to 340 mL water | ||
| + | *** Ensure dough consistency is smooth & silky whilst kneading | ||
| + | *** AAB man says that when you substitute rye for some spelt, need to add water. Trick is to check consistency after 10 minutes kneading, and add tablespoon(s) water until it is correct consistency. Should not stick to the mixing container walls, and should be kind of firmish. | ||
* Maybe Coles have organic rye bread without wheat | * Maybe Coles have organic rye bread without wheat | ||
Revision as of 03:15, 29 November 2008
Wheat-free bread
- 100% Rye bread avail from Baker's Delight in Woodlands (ph: 9204 5699).
- All About Bread in Greenwood on Wanneroo Rd (directions) have rye & spelt flours, both plain and suitable for a breadmaker.
- The very helpful man at All About Bread said that 50-50 mix of spelt & rye is about the highest that would be OK. He suggested start at like 70-30 mix (majority spelt). Also no go with rye + potato flour only, potato flour has no gluten. Spelt has gluten, looks like gluten is what makes bread like bread. Pure rye would produce a brick, he says. Same with rye + potato flour. BTW potato flour == potato starch, same thing different names. I wonder what recipe Baker's Delight Woodlands use for their 100% Rye bread. It's not like a brick at all.
- All About Bread's spelt bread recipe (on the spelt flour pack, this recipe from the spelt wholemeal flour pack):
- 1.5 teaspoon yeast
- 3/4 teaspoon sugar
- 2 teaspoon salt
- 1 teaspoon natural improver (you buy it from AAB, it emulsifier and other stuff)
- 500g flour
- 1 tablespoon oil (I'll use canola)
- 310 to 340 mL water
- Ensure dough consistency is smooth & silky whilst kneading
- AAB man says that when you substitute rye for some spelt, need to add water. Trick is to check consistency after 10 minutes kneading, and add tablespoon(s) water until it is correct consistency. Should not stick to the mixing container walls, and should be kind of firmish.
- Maybe Coles have organic rye bread without wheat
