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    You are in: Home / Community Forums / Breads & Baking / White Flour / Wholemeal Flour
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    White Flour / Wholemeal Flour

    V'nut-Beyond Redemption
    Mon Jan 31, 2005 10:16 am
    Food.com Groupie
    Hi, I'm trying to eat more wholemeal stuff and was wondering how to go about converting white flour cake/bread recipes to wholemeal ones.

    I have a feeling I may have to increase the liquids used in such recipes.

    Any comments would be appreciated. TIA.
    Donna M.
    Tue Feb 01, 2005 12:03 am
    Forum Host
    I have no experience with cakes using wholemeal flour. For the bread, don't expect it to be as light and fluffy with wholemeal. You should add some wheat gluten (1 tsp. per cup of flour). The extra gluten helps it rise higher. If you don't mind part white flour with your wholemeal, it will turn out much nicer (higher rise). As for the amount of liquid, I would use what the recipe calls for and then adjust your flour accordingly if necessary. Don't add all the flour at once. Save some out and add it at the end if the dough is too wet.

    Don't be afraid to experiment. Even the flops are usually edible. Keep trying different combinations until you get it right. Oatmeal and potato flakes are both good additions to keep bread more moist.
    Jenny Sanders
    Wed Feb 02, 2005 5:57 pm
    Food.com Groupie
    Hi!

    I practically never use white flour. Okay, once in a while. There are a few things I make where I think whole wheat wouldn't work Check out my recipes and my reviews. You will see what I mean. icon_lol.gif

    First, if you are baking cakes, cookies, muffins or things like that, be sure to use whole wheat pastry flour, rather than bread flour or all-purpose flour.

    Second, if you want to make yeast bread, here is a good basic loaf to get you started.

    Whole Wheat Bread in the Bread Machine
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