04-23-2010, 01:20 PM
I looked to see if this had been asked before and didn't find anything, but I could have missed it. So if it has sorry for asking again.
I have a bread machine and a great cookbook my husband bought me years ago for making bread. I have a few questions before I plan on making bread.
1. Are the following flours ok to use: Bread, Rye, and Buckwheat?
2. What is the max amount of carbs from sugar allowed?
3. Is there anything I need to know before I go shopping?
Thanks in advance for your help.
04-23-2010, 02:39 PM
I've been thinking about making my own bread for a while now. I used to all the time when I ate white bread and I still make my husband's. I'm almost afraid to make it though, that it will be too good. Please post any recipe you end up making!
The bread flour = no, since it's just high-gluten white flour. Unless it's a *whole wheat* bread flour. I think this (http://www.thefreshloaf.com/node/7075/bread-flour-vs-whole-wheat-bread-flour) might be a good resource re: bread flours. One of the comments mentions adding some vinegar to get a softer whole wheat bread...
The rye and buckwheat look good. I checked the list of Phase-2 approved breads, and it says:
- homemade breads using whole grains (buckwheat, whole wheat, spelt, whole oats, bran, rye)
Re: the sugars, I haven't tried making bread without the pinch of sugar that the yeast consumes - maybe it's possible, but that pinch in a whole loaf amounts to less than 1 g/serving, so I've never left it out.
That's all I know except (probably you already know this) use the yeast formulated for bread machines if you are using a bread machine. I have tried the regular kind and it came out dense.
04-23-2010, 03:06 PM
I completely missed the section about home made bread. I have looked and looked for different things and never saw it. Thanks for pointing it out.
I will have to look for whole wheat bread flour. Thanks for your help.