Use & Care Manual
All-purpose our is a blend of rened hard and soft wheat ours ideally suited for making quick
breads and cakes.
Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from our
by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment,
heartiness and avor. It is also used to enhance bread texture.
Bread our typically has higher gluten concentration than all-purpose our. Using bread our
will produce loaves with better volume and structure.
Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or
steel-cut oats. They are used primarily to enhance avor and texture of bread.
Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular
fragments. It gives whole grain breads a nutty avor and crunchy texture.
Rye our must always be mixed with high proportion of bread our, as it does not contain
enough gluten to develop structure for high, even-grained loaf.
Self-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising our
contains leavening ingredients that will interfere with bread and quick bread making.
7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, ax seeds and
hulled millet. It is used primarily to enhance avor and texture of bread.
Vital Wheat Gluten is manufactured from wheat our that has been treated to remove nearly
all of the starch to leave a very high protein content. (Gluten is the protein in wheat that makes
dough elastic.) Vital Wheat Gluten is available at most health food stores. It can be used in small
portions to increase volume and lighten texture.
Whole wheat our is milled from the entire wheat kernel, which contains the bran and germ.
This high ber our is richer in nutrients than all-purpose or bread our. Breads made with this
our are usually smaller and heavier than white loaves. Many recipes mix whole wheat our
with bread our or vital wheat gluten to produce higher, lighter-textured bread.
Keep our in a secure, airtight container. Store rye and whole wheat
ours in a refrigerator, freeze or a cool area to prevent them from
becoming rancid. Allow our to come to room temperature before
using.
Flours, while visibly similar, can be very different in how they are
ground, milled, stored, etc. You may have to experiment with different
brands of our to help you make the perfect loaf. See RECIPE TIPS to
assist with these experiments.
Active yeast, through a fermentation process, produces carbon dioxide
gas necessary to make bread rise. Yeast feeds on carbohydrates in
sugar and our to produce this gas. Three different types of yeast are
available: fresh (cake), active dry and quick-acting. Quick, rapid rise
and bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT
RECOMMENDED for use with your bread maker.
Ensure your yeast is fresh by checking its expiration date. Ideally,
yeast should be used several months before the expiration date. Once
a package or jar of yeast is opened, it is important that the remaining
contents be immediately resealed and refrigerated or frozen for future
use. Often dough that fails to rise is due to stale yeast.
Basic bread and dough recipes in this booklet were developed
using active dry yeast. You may use chart below to substitute any
quick-acting yeast (quick rise, fast rise or bread maker yeast) for active
dry yeast.
¾ tsp. bread machine yeast = ½ tsp. quick-acting yeast
1 tsp. bread machine yeast = ¾ tsp. quick-acting yeast
1½ tsp. bread machine yeast = 1 tsp. quick-acting yeast
2¼ tsp. bread machine yeast = 1½ tsp. quick-acting yeast
1 tbsp. bread machine yeast = 2 tsp. quick-acting yeast
Rapid cycle settings for White, Whole Wheat and Frenchdecrease time
for making your favorite bread in approximately 1 hour. Choose recipe,
then add an additional ½ tsp. of bread machine yeast to the recipe. The
bread may be shorter and denser.