Expert tips for baking with whole grains

There are many questions from the homemakers who are looking for using whole grain flour in their recipes. Below are some of the few tips which will help in preparing your favorite recipes with whole grain.

• In Scones, cookies, muffins, pancakes, and quick bread you can feel free to substitute the whole grain flour without making any changes.
• To make yeast bread you can make 100% whole wheat, you can make an extra 2 teaspoons liquid of whole wheat flour, and then let dough can rest for 25 minutes.
• Whole white wheat flour and fresh wheat flour will have the mildest and the sweetest flavors.
• You can work up slowly and then slowly replace flour with whole-grain flour.
• If you want sweet flavor then you can replace 2-3 tablespoons of liquid with the orange juice.

The biggest challenge and the thing which most of the people will want to do is learn to bake with whole grains bread. Bakers are usually substituting 50% of the flour in the recipe with whole wheat flour without making any adjustments and you can still able to compare the texture and taste. When you will change the 100% whole grain then the outcome will also get changed.

Fortunately, the baking expert is having all the solutions for it. There are additional two teaspoons of liquid required per cup of whole wheat flour because the whole grains are absorbing more moisture. Additionally, it is recommended that the dough should rest 20-25 minutes before kneading. These tweaks are necessary only when you are replacing the white flour with the whole wheat flour. It is not required when just half the quantity is substituted.

The main secret is the type of flour which are been used. White wheat flour is not refined or bleached. Simply the whole grain flour which are been milled from the white wheat rather than the red wheat. It is having a mild flavor and light color but will still offer the benefits of whole grain as it is containing the germ, bran, and endosperm which are left intact. For this white wheat flour is an excellent ingredient for making use in baking with whole grain.