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Submitted by Fherzog on November 9, 2005 - 8:05am Mix ratio of flours My wife and I just picked up three bags of stone ground flour at a local grist mill. It's the first time I will use such flour in my bread machine. My wife says I must mix in a certain amount of regular flour to avoid baking "a hockey puck". I need to know what that ratio of regular to stone-ground flour is.
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My wheat bread recipe
This is the wheat bread recipe that I got from my local mill. I have made this recipe by hand and in my machine. It's always been a little dense, but I think that has more to do with the baker than the recipe. :o) Makes yummy toast.
Lehi Roller Mill Honey Wheat Bread:
1 2/3 cup warm water
2 1/3 cup white flour
1 1/4 cup wheat flour
1/4 cup germade
1/4 cup cracked wheat
1/3 cup honey
2 tsp salt
2 1/2 TB yeast
Are you sure that stone
Are you sure that stone ground flour is your best choice?
If you have stone grain flour it means the flour has no extraction rate so is 100% this may mean that it may contain more natural allergens than a low extraction flour