Playing With Bread

The bread recipe in my previous post is a blank slate on which you can write a myriad of bready flavours.

Let’s start with talking about flours. What kinds of flours besides (or in conjunction with) wheat work well? Below are some ideas of kinds you can try (or not!) and approximately how much you should use. Whatever flours you try, always start with just a cup or so. If the gluten content doesn’t seem drastically affected, try adding some more!

  • Spelt flour can be used interchangeably with wheat. I have frequently done this.
  • Soft white wheat flour is also a great idea, especially if you have children who aren’t sure about the idea of brown bread, because it makes a very light-coloured but no less healthy wheat bread.
  • Rye flour has a very low gluten content. If you want rye bread, I would not recommend using more than 2-3 cups for two loaves. The bread will get more dense the more you add, and will not rise very well. I personally like the hint of rye flavour but not a heavy bread. (Some day I’ll do a post specifically about making rye bread because, uh, I’m still working on perfecting that one.)
  • Millet flour gives bread a soft, delightful texture and a hint of nutty flavour. For a two-loaf batch, I recommend 1-1.5 cups.
  • Corn flour is zero gluten. I’ve yet to have good luck using it and don’t recommend it for a yeast bread – yet. 🙂

Then there are the oils. Olive oil is my favourite to use in almost everything. However, because I’m out of olive oil currently, I’ve been using a lot of plain old veggie or corn oils. For something more exotic, you can try peanut or sesame oil. (I haven’t ever used either of those last two in bread. Yet.)

What about add-ins? In my template recipe, it calls for flaxseed (ground). I usually do a mixture and usually about 1/2 cup of each add-in. Start with only 2 or at most 3 add-ins until you get a feel for how each one affects your bread. Other things you can use instead of or along with the flaxseed:

  • Sunflower seeds
  • Sesame seeds
  • Rolled oats or other rolled grains
  • Ground or finely chopped nuts
  • Dehydrated minced onions
  • Caraway seed (use 1-2 tablespoons)
  • Rosemary or other herbs (use 1-2 tablespoons)

Do you have favourite flours besides wheat flour or favourite add-ins that I don’t have listed? If so, I would love to hear what they are!

Advertisements
Categories: substitutions, vegan | Tags: , | Leave a comment

Post navigation

Share Your Thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

In the Soup Together

A "Black Dove White Raven" Fansite

declare the causes

i will tell the world

Creative Wending

cooking, crochet, and a few things inbetween

The World of YA

a podcast by and for YA readers

Vegan Needs

Vegan Lifestyle. Vegan beauty, Food, Reviews & More

the taste space

steam, bake, boil, shake!

Too Cheap for Pine Nuts

Plant-Based Food and Other Stories

The Vegan Cookbook Aficionado

Compassionate Eating For Everyone

Made of Stars

Simply vegan

veganinbrighton

This WordPress.com site is the bee's knees

Storyfied Blog

we're all just stories in the end

Mostly Bliss

The healthiest response to life is joy

Eat.Plants.Live.

...a movement for living food and loving life

%d bloggers like this: