Baking With Whole Grains

If you're looking to sneak in better nutritional benefits into your baking, hoc lam banh kem or simply looking to try out new flavors and textures, experimenting with whole grains can be the way to go.

We're used to reading 'all purpose', 'white', or 'plain' in our home baking recipes.

And it can be daunting to mess around with those easy baking recipes that are so tried and trusted, but substituting whole grain flours needn't be scary.

Here are a few alternatives to try out and best ways to use them:

Whole-wheat (or wholemeal) flour:

Whole-wheat is the go-to choice for many people wanting to incorporate whole grains into their cooking.

After all, dạy làm bánh kem It's familiar to everyone, and it's basically the good old flour that we all know, just less processed. Successfully baking with whole-wheat flour depends entirely on what your making. Some recipes work perfectly well if you replace plain flour entirely with whole wheat.

Other recipes require the lightness of more processed flour, so a 50 / 50 mix can often give great results (This would be a great mix for a wholemeal loaf recipe).

There are different types of whole-wheat flours that are worth considering: An increasingly popular one is called 'white whole-wheat'.

It comes from a particular type of wheat grain, which is lighter in color and less bitter than traditional wheat. Another is whole-wheat pastry flour, which is made from a softer, lower gluten grain, so it makes a great base for baking pastries and cookies.

Barley Flour:

This flour is easy to find in most supermarkets and has a mild, very slightly nutty flavor.

Its gluten content is lower than that of all-purpose or plain flour, day lam banh kem which means it's not suitable for some cake recipes. That said, it's actually lighter than all-purpose flour, so is perfect for adding a tender touch to other baked goods.

Rye Flour:

This flour is traditionally very popular in Eastern Europe and Germany where the grain grows well.

It has a strong flavor and học làm bánh thông dụng dense texture as anyone who's tried rye bread or pumpernickel will know. If you're experimenting with your home baking recipes try adding rye in small amounts.

Oat flour:

We all know oats are great for porridge, but baking too?

Yep, oat flour can add a great depth of flavor and can be a wonderful addition if you're looking to make your recipes healthier and higher in fiber – oat flour tends to retain moisture in baked goods, meaning you can add less fat. For basic muffin recipes try substituting one third of the all purpose flour with oat flour.

Spelt Flour:

Many people who know about whole grains suggest that this is very easy baking flour.

Those who are new to baking with whole grains often start with Spelt. It has a sweet, mild flavor that is very versatile and produces a tender, light and crumbly product. Spelt has a fairly high gluten content, which makes it a good choice for substituting for plain or all-purpose flour.

Your favorite banana bread recipe might be a great choice for trying out spelt, replacing all of the all-purpose flour should work just fine.

Orla Hayman is a keen and passionate home baker who likes nothing more than helping other people develop their skills in the kitchen, in particular teaching people how to make delicious cakes, breads, and other treats with simple and .