November 9, 2005 - 7:05am
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.
I'm also trying to cut down on carbs so I would like to use something besides that ultra-processed flour that not only contains too many carbs but actually affects my allegies. Can you help?
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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 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