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 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.
Flour ????'s
