plain wholemeal flour for breadmaking

cantstopshopping · 12 February 2008 at 2:11PM

hello,

just a quick question... i have some plain wholemeal 'stoneground' flour, can i use it to make bread? I am trying to not spend any money and use up as much in my cupboards as possible!

thanks

HariboJunkie · 12 February 2008 at 2:12PM

Yes you can but I think you need to add a crushed vitamin C tablet to the mix. (according to my BM anyway)

cantstopshopping · 12 February 2008 at 2:21PM

really? im not sure i have any vitamin c tablets. i will have to give it a go without. thanks!

squeaky · 12 February 2008 at 2:29PM

I'd be inclined to go half and half with strong flour... most people (but not all, granted

) find that 100% loaves tend to be very heavy.

While Vitamin C is often advised - you can also simply save the water that you cooked some potatoes in. Use it in the quantity required by your recipe (and you can save the rest in portions in the freezer).

It works, honest

Good luck.

amyandoli · 12 February 2008 at 4:05PM

Hiya,

I use all odds and ends in breadmaking- oatmeal, oatgerm, all manner of flours from potoato to rye, as long as about half the dry weight is proper bread flour, and I add a tsp bicarb it works absolutely fine. Using hm stock for hm garlic bread, and dehydrated garlic chips is one of my fave experimental outcomes! Have fun!

Oli

OOPS! No idea how, but accidental angry face!

Seakay · 12 February 2008 at 5:04PM

100% is ideal for breadmaking - it is the wholemeal equivelent of 'strong' white flour. If you look at a packet of activated yeast you can see that it has vitamin C (or ascorbic acid) in it, which helps to boost the rising process, but is not essential to breadmaking.

Allotmentkid · 12 February 2008 at 5:52PM

Hi,
You can use normal plain flour to make soda bread. Its really easy and you don't have to wait around for it to rise. Recipe below

250g plain flour (white or wholemeal)
1 tsp bicarb of soda
2 tsp brown sugar
1/2 tsp salt
250ml buttermilk or soured milk

just sift all dry ingredients together, then mix in buttermilk with a wooden spoon to form a soft dough - lightly kneed in the bowl. Stick on a greased tray, cut a cross in the top and bake for 10 mins on high (gas 8), then 12 mins on medium (gas 5-6).

Seakay · 12 February 2008 at 6:00PM

Soured milk can be runny yoghurt or yoghurt and milk mixed if you have no milk on the turn

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plain wholemeal flour for breadmaking

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