Wheat bread recipe

Types of Rye Bread. The usual descriptions are logical. Rye bread is bread made solely from rye flour, rye/wheat bread contains a minimum of 50% of rye flour while wheat/rye bread contains not less than 50% wheat flour with not less than 10% of rye flour. Some recipes for San Francisco sour dough bread have a proportion of rye flour. No doubt, originally, the prospectors used what ever was available. 

Sure. We go into the house, where I fry them in butter with salt. I toast a slice of homemade wheat bread made with walnuts grown on our friend Paul s farm (recipe 12.1). I slather the toast with butter and Grandmother Ronald s homemade plum jam (recipe 12.2). A perfect after-school treat for a hungry boy. 

Most bread recipes include diastatic barley malt flour. Diastatic malt contains high levels of a- and P-amylases and proteases that mainly hydrolyze damaged starch granules and proteins, respectively. These enzymes gradually and slowly provide substrate for the fermenting of yeast. Diastatic malt is especially important in those formulations where sugar is not used, such as in French breads. Many commercial hard-wheat flours are supplemented with diastatic malt in order to adjust their diastatic activity, usually measured by the falling number assay (Chapter 15). The quantities used vary from 0.1% to 1.25% (Doerry 1995, Kulp and Ponte 2000, Stauffer 1990). 

Bread Sample Preparation. The recipes for making white bread consisted of wheat flour (regular, 1 kg), water (520 ml), baker s yeast (25 g), improver mix (24 g), salt (20 g) and soya flour (0 or 30 g). For studying the shelf-life of soya containing improver mixtures (20 C, 80 % rH) an improver paste with 0.5 % and an improver powder with 2.5 % soya flour were used in the recipe without further soya flour addition. 

For simplicity, the following discussion will consider bread making from just the recipe of wheat flour, water, and heat only yeast is added. The yeast, of course, causes bubbles of carbon dioxide to form in the bread, hence the finished product is also a foam. Components such as rye flour, eggs, caraway seeds, and the like, will be considered absent, except where noted. 

The bread is made by the Cornell Triple Rich Formula— which is so named because it contains soy flour, skim milk powder, and wheat germ. Table B-9 shows how the nutritive values of breads made according to this formula compare with those made from standard recipes. 

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