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    You are in: Home / Community Forums / Great Britain and Ireland / UK - US/Canada and other Substitutions and Make Do's
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    UK - US/Canada and other Substitutions and Make Do's

    Go to page << Previous Page  1, 2, 3, 4, 5, 6, 7
    Irmgard
    Thu Apr 08, 2010 11:59 am
    Food.com Groupie
    French Tart wrote:
    Irmgard wrote:
    Hi ladies! I'm wondering if you all could help me with something. I have this wonderful bread cookbook from Britain and in it, there are a couple of recipes I really want to try with my ABM, but they call for granary flour. We don't have granary flour in Canada and it is too expensive to order from Britain. The flour isn't expensive but the shipping cost is! Anyway, what can I use as a substitute? Many thanks!

    Just use a mixture of white and wholemeal with assorted mixed seeds and grains!

    Thanks, FT! Any suggestions as to what seeds or grains to mix in? I also understand granary flour adds a malty taste to whatever is baked with it. I have a jar of malt extract in the cupboard which I haven't opened yet. I could probably sneak a little of that into the mixture.
    French Tart
    Thu Apr 08, 2010 4:07 pm
    Forum Host
    Irmgard wrote:
    French Tart wrote:
    Irmgard wrote:
    Hi ladies! I'm wondering if you all could help me with something. I have this wonderful bread cookbook from Britain and in it, there are a couple of recipes I really want to try with my ABM, but they call for granary flour. We don't have granary flour in Canada and it is too expensive to order from Britain. The flour isn't expensive but the shipping cost is! Anyway, what can I use as a substitute? Many thanks!

    Just use a mixture of white and wholemeal with assorted mixed seeds and grains!

    Thanks, FT! Any suggestions as to what seeds or grains to mix in? I also understand granary flour adds a malty taste to whatever is baked with it. I have a jar of malt extract in the cupboard which I haven't opened yet. I could probably sneak a little of that into the mixture.

    I'll have a look at a bag of granary flour I have here, and report back!
    Panda Rose
    Sat May 22, 2010 8:37 am
    Food.com Groupie
    I use malt extract in bread making. Just add it to the water and it gives a nice flavour. also use the darkest brown sugar you can find. This will add to the "granary" type flavour you are after.
    Granary bread is not usually as light and fluffy as white bread. It is a bit denser and heavier. You might need to add a little less water to achieve this texture.
    Go to page << Previous Page  1, 2, 3, 4, 5, 6, 7 E-mail me when someone replies to this
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