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Master Bread Making Using Whole Wheat Master Bread Making Using Whole Wheat, ISBN 9781599551876 and books by Diana Ballard on sale at thebookshelf.co.nz Have you ever wanted to make fresh, delicious wheat bread at home but dont know where to start? Do you know the difference between wheat flour milled at home and wheat flour purchased at the store? Any idea when to use different flours, or how different types of yeast affect your bread making? Table of ContentsAcknowledgementsIntroduction Learning the Basics and Nutrients in Wheat Basic Wheat Bread Techniques Wheat Bread Recipes Causes of Poor–quality Bread Whole Wheat Muffins Conclusion Personal Notes and Recipes About the Author ExtractBefore You BeginBefore you make your first batch of whole wheat bread, be sure to read through the bread making concepts and instructions at least twice. The first read through will acquaint you with the principles of whole wheat bread making. The second will solidify the concepts in your mind, making your bread making more successful. This book is organized into five chapters. The first chapter goes into detail about each ingredient in wheat bread. It also discusses why wheat bread is made the way it is. The second chapter includes recipes and instructions for basic wheat bread. It includes options for changing the ingredients in the recipes, to create a wide variety of recipes. The third chapter contains more bread recipes: only enough detail is given to make each recipe. The fourth chapter will help you solve your bread making problems. The fifth chapter is a bonus chapter filled with recipes for making tasty whole wheat muffins, a healthy treat for breakfasts, afternoon snacks, or anytime. There are kitchen machines that mix and knead bread dough automatically. The dough is then removed to another container, either a bowl or bread pans. I refer to this type machine as a bread mixer. Another type of machine is an automated bread machine that mixes the dough, allows it to rise, then bakes it. Such a machine will only bake one loaf of bread at a time. I refer to one of these machines as a bread maker. When referring to baking temperatures, I always use the Fahrenheit scale. If a recipe bakes at 400 degrees, it is safe to assume that it is 400 degrees Fahrenheit.
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 "Master Bread Making Using Whole Wheat")