Bedienungsanleitung Kenwood bm 450 (Seite 16 von 207) (Portugiesisch, Spanisch, Polnisch, Türkisch)

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ingredients

The major ingredient in bread making is flour, so selecting

the right one is the key to a successful loaf.

wheat flours

Wheat flours make the best loaves. Wheat consists of an

outer husk, often referred to as bran, and an inner kernel,

which contains the wheat germ and endosperm. It is the

protein within the endosperm which, when mixed with

water, forms gluten. Gluten stretches like elastic and the

gases given off by the yeast during fermentation are

trapped, making the dough rise.

white flours

These flours have the outer bran and wheat germ

removed, leaving the endosperm which is milled into a

white flour. It is essential to use strong white flour or white

bread flour, because this has a higher protein level,

necessary for gluten development. Do not use plain white

flour or self-raising flour for making yeast risen breads in

your bread maker, as inferior loaves will be produced.

There are several brands of white bread flour available,

use a good quality one, preferably unbleached, for the

best results.

wholemeal flours

Wholemeal flours include the bran and wheat germ, which

gives the flour a nutty flavour and produces a coarser

textured bread. Again strong wholemeal or wholemeal

bread flour must be used. Loaves made with 100%

wholemeal flour will be more dense than white loaves. The

bran present in the flour inhibits the release of gluten, so

wholemeal doughs rise more slowly. Use the special

wholewheat programs to allow time for the bread to rise.

For a lighter loaf, replace part of the wholemeal flour with

white bread flour. You can make a quick wholemeal loaf

using the rapid whole wheat setting.

strong brown flour

This can be used in combination with white flour, or on its

own. It contains about 80-90% of the wheat kernel and

so it produces a lighter loaf, which is still full of flavour. Try

using this flour on the basic white cycle, replacing 50% of

the strong white flour with strong brown flour. You may

need to add a little extra liquid.

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.

●

Salt strengthens the gluten structure and makes the

dough more elastic.

●

Salt inhibits yeast growth to prevent over-rising and

stops the dough collapsing.

●

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.

●

Sugar and liquid sweeteners contribute to the colour of

bread, helping to add a golden finish to the crust.

●

Sugar attracts moisture, so improving the keeping

qualities.

●

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.

●

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.

●

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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