#wholemeal spelt flour

[moldykelp]

Long day but atleast I have bread

I got my friend to pick the ingredients and this is the result.

Even used my new bread stamp on it!

[sweetcherryslim]

Healthy Chocolate And Peanut Butter Cookies - 123 kcal

Servings: 8-10 cookies - 123kcal per cookie

Biscuits

3/4 cup rolled oats

3/4 cup wholemeal spelt flour

3/4 cup almond meal

1/3 cup cocoa powder

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 cup almond milk

1/4 cup apple sauce

1/4 cup rice bran oil

1 tsp vanilla extract

1/4 cup rice malt syrup

1 tbsp stevia powder

1 egg lightly beaten

Peanut Butter Glaze

1 tbsp rice malt

1/4 cup natural smooth peanut butter

Pinch of salt

Preheat an oven to 180C (fan-forced), line a large cookie tray with baking paper.

In a food processor place the oats and grind until a fine flour is formed. Tip the oat flour into a large bowl along with the spelt flour, almond flour, cocoa, salt, baking powder and baking soda. Give a quick stir to incorporate the ingredients together.

Gently heat the rice malt syrup in the microwave for 20-30 seconds until it is runny. Add to the dry ingredients along with the apple sauce, oil, vanilla, egg and almond milk. Mix the ingredients together until a stiff dough is formed. Let the mixture sit for 5 minutes to firm up.

Place the mixture into a piping bag with a large end.

Pipe donut size circles onto the lined cookie tray. Smooth any edges or bumps on the top with a spatula. Place into the oven and bake for 10-12 minutes or until a skewer comes out clean. Let the cookies completely cool before icing.

Peanut Butter Glaze

In a microwave safe bowl add the peanut butter, salt and rice malt syrup. Heat in the microwave for 30 - 40 seconds or until runny enough to drizzle.

Stir together and drizzle over the cooled cookies.

[peaceandplanet]

Fourth times the charm. Making sourdough might be easy for most but trying to make this with disabilities means adapting to a different way of doing things.

I simply can’t knead bread anymore, it’s beyond my dexterity now as my joints continue to be affected by this condition (EDS for the curious). All the recipe I had been trying to do were for stretch and fold, then shaping. I tried to adapt to them but simply wasn’t finding success.

That was until I found a standmixer recipe. The first one I tried was half stand mixer half traditional. So I figured I’d merge the first and second parts into one stand mixer recipe. By this point I was on my third loaf, suffice to say third time was not the charm. It was another pancake.

Then finally I found a loaf made entirely with the stand mixer with minimal shaping before bulk fermentation. The shaping was also done with a tool.

I followed this new method and it worked the first time. I wish I’d found this method sooner!

My recipe was 350g of room temperature filtered water, 100g of rye sourdough starter (fed the night before), 525g of wholemeal bread flour (Dove’s Farm) and 10g of Himalayan salt.

I used a standard paddle for the initial mix then the dough hook for gluten development (what would normally be the stretch and fold part of the process). In the end I had it on for 15/20 minutes. I then proofed it in a proofing basket (Brod and Taylor) for about four and a half hours then transplanted it to a banneton basket to bulk ferment overnight in the fridge.

In the morning I warmed up the oven for 30 minutes on 230°C before adding the loaf to a bread oven. I scored the loaf beforehand and cooked the first half for 25 minutes before removing the lid and cooking for a further 20 minutes. The picture you see is what it looked like after the second half of cooking was complete. Perfect blistering and nice ear.

What I would different is proof it less. It was nearly triple the size when I took it out before bulk fermentation and I think that over proofed it. So I will tweak it a little the next time I do this.

The best part is I didn’t need to do too much. Most of the work is actually the maintenance of the starter. The bread making part with the stand mixer was the easiest in the end, once I got that part right and stopped trying to do a loaf like able bodied people do.

My goal is to make a 100% spelt loaf with a spelt starter. I will wait until I’m a little more seasoned before attempting that though.

Very happy with how this loaf turned out.

As an aside I used rice flour to prevent the loaf from sticking to the bread basket. This worked a charm. I have learnt so much through this process (plus hours of watching YouTube videos) and built my confidence up. It also helps me feel a little bit more independent which is so valuable when you have disabilities.

[codswallopia]

194 days until submission (perhaps)

my flour order got messed up, but I don't even have the headspace to complain. more wholemeal spelt loaves it is.

[aurianneor]

Cook cookies

The better the quality of the ingredients, the better the cookies will taste and the healthier they will be.

Preheat oven to 160°C fan-assisted (traditional heat: 180°C).

Mix 100g of melted butter, 50g of wholemeal sugar and 1/4 teaspoon salt. Add one egg and mix.

Mix 100g of wheat and/or spelt and/or rye flour (wholemeal if possible) and a teaspoon of baking powder. Add to the previous mixture to form a homogeneous dough. Stir in 100g flaked oats (preferably fine and/or wholemeal) and 100g of chocolate chips.

Using spoons or an ice-cream scoop, scoop 9 balls of dough onto a baking sheet lined with parchment paper. Flatten slightly.

Bake for 13 min in the middle of a hot oven. Cool on the baking sheet.

Cookies aux flocons d’avoine (biscuits rapides) – Swiss Milk: https://www.swissmilk.ch/fr/recettes-idees/recettes/SM2022_DIVE_02/cookies-aux-flocons-davoine-biscuits-rapides/

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Cook cookies: https://www.aurianneor.org/cook-cookies/

Cook cookies: https://www.aurianneor.org/cook-cookies-3/

Le goût et la santé: https://www.aurianneor.org/le-gout-et-la-sante-savoir-lire-les-etiquettes/

Fruits are not fun !: https://www.aurianneor.org/fruits-are-not-fun/

Coffee invitation: https://www.aurianneor.org/coffee-invitation-a-beverage-and-a-conversation/

Le mon coeur: https://www.aurianneor.org/le-mon-coeur-it-doesnt-taste-at-all-like-the/

Healthy Nutella: https://www.aurianneor.org/healthy-nutella-this-has-a-different-taste-from/

Pain à l’oeil: https://www.aurianneor.org/pain-a-loeil-pain-a-loeil-is-a-play-on-word/

Honey, ice-cream please!: https://www.aurianneor.org/honey-ice-cream-please-1-tablesppon-of-honey/

Brioches Butchy fourrées au chocolat: https://www.aurianneor.org/brioche-butchy-brioche-a-la-creme-fraiche-la/

Ay Yo Yogurt YOYO Yeah!: https://www.aurianneor.org/ay-yo-yogurt-yoyo-yeah-guaranteed-gelatin-free/

Vegan Recipes: https://www.aurianneor.org/vegan-recipes/

[operafoods]

Soda Bread Simplified. Quick Bread Without Yeast.

If you have never had soda bread, let alone made it, then you are in for a surprise! Fresh, warm bread on the table in less than 40 minutes. But is it like real bread? Yes, it really is.

What is Soda Bread?

Soda bread is a simple type of quick bread that doesn't require the usual hours of rising that you expect from traditional yeast bread. Originating from Ireland, this bread gets its name from the baking soda used as a leavening agent. When combined with the acid in buttermilk, the baking soda reacts, producing carbon dioxide and causing the dough to rise quickly. This process gives soda bread its distinctive texture and flavour. With its ease and speed of preparation, as well as its versatility, soda bread is an ideal choice for anyone looking to bake tasty fresh bread in a hurry. What does soda bread taste like? Soda bread has a distinctively rugged, yet tender texture that's quite unlike other breads. Its taste can vary depending on the recipe. Without additions, it has a robust, earthy flavour. The crust is typically crisp and golden, providing contrast to the soft, yet dense interior.

The Key Ingredients for Soda Bread

Flour The flour used in soda bread determines the final texture and flavour, giving it its unique character. Traditionally, wholemeal flour is used, for a rich, nutty taste and a dense texture. However, you can easily adapt this by mixing in some white flour, which lightens the loaf, for a softer crumb. Baking Soda Also known as bicarbonate of soda (not baking powder) baking soda gives soda bread its rise, as well as its name. Acting as a powerful leavening agent, it reacts with the acidity of the buttermilk, releasing carbon dioxide gas. This chemical reaction not only helps the dough to rise quickly but also contributes to the unique texture and slightly tangy taste that is characteristic of soda bread. Buttermilk Buttermilk acts as far more than just a wet ingredient. It's the acid in buttermilk that reacts with the alkaline baking soda to create that essential rise. Without this reaction, you'd end up with a very flat, dense loaf. Beyond its scientific function, buttermilk also contributes to the bread's distinct taste and tenderness. Its tangy flavour balances the earthiness of the flour and adds a slight richness to the crumb. Salt As a flavour enhancer, salt is crucial for balancing the bread's overall taste, preventing it from becoming bland. More than just a seasoning, salt also strengthens the dough by tightening the gluten structure, making for a better-textured loaf that holds its shape well during baking. It's the subtle sharpness of salt that complements the tanginess of the buttermilk and the earthy tones of the flour, bringing out the best in each ingredient. A pinch too little, and the bread could taste flat; too much, and it might disrupt the distinctive balance of flavours. Can you make soda bread if you don't have buttermilk? Absolutely, you can still make soda bread without buttermilk. A fantastic substitute is to mix a bit of lemon juice or white vinegar with milk—approximately 1 tablespoon of acid for every cup of milk. Stir it and let it sit for about 10 minutes; you'll notice it starts to thicken and curdle slightly, mimicking the consistency and acidity of buttermilk. Alternatively, you can mix plain yoghurt with milk. Just enough to thin it down to a similar consistency.

Basic Soda Bread Recipe

Buns are the best route to bread in a hurry, and they also seem to encompass all that is good about soda bread. Split apart whilst warm, with a slather of butter, they make the ideal accompaniment to your meal. The dough will keep in the fridge, so you can just bake off six if you wish and bake off the other six the next day. We use a blend of white and wholemeal spelt flour, plus a little rye for extra flavour. A handful of oats adds softness and a professional-looking finish. Recipe for Spelt and Rye Soda Bread Rolls Makes 12 rolls 2 cups white spelt flour 3/4 cup wholegrain spelt flour 3/4 cup wholemeal rye flour 80g rolled oats 2 tsp baking soda 2 tsp flaked sea salt 1 3/4 cups buttermilk Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with baking parchment. Add all the dry ingredients to a bowl, and mix well. Make a well in the centre, add the buttermilk, and mix until just combined. Turn the dough onto a floured surface and divide into two. Shape gently into two sausage shapes and divide each into six for a total of 12 rolls. Roll into balls, flatten slightly, and place on the baking tray. Brush each roll with water and scatter with oats. Bake for 20 minutes, until they are well browned. When you tap the bottom it will sound hollow. Transfer to a wire rack to cool slightly before serving. Variations of soda bread You can add all sorts of things to your basic soda bread recipe, stirring them in as you mix in your buttermilk. Chopped fresh herbs work particularly well, and savoury things such as chopped olives or crumbled cheese. Or you could sweeten them up a little, by adding dried fruits. Here are a few ideas to get you started. Cheese and Chives Stir in 1 cup of grated sharp cheddar and 1/4 cup of finely chopped chives. Olive & Rosemary Add 1/2 cup of chopped kalamata olives and 1 tablespoon of chopped, fresh rosemary. Sweet Cranberry and Orange For a sweeter roll, mix in 3/4 cup of dried cranberries and the zest of one orange. Spicy Jalapeño & Corn Add 1/2 cup of finely chopped jalapeños and 1/2 cup of sweet corn to give your rolls a spicy kick with a sweet balance. So next time that you really wish you had bought some bread, we hope you are tempted to give soda bread a go. Trust us, it will totally save the day. Got the baking bug? Check out some of our other healthy baking ingredients. Or read our beginners' guide to getting started with healthy baking. This article was reproduced on this site with permission from operafoods.com.au the “Healthy Baking Suppliers”. See original article:- Soda Bread Simplified. Quick Bread Without Yeast. Read the full article

[german-sourdough-hk]

100% wholemeal spelt sourdough with ~15% sweet potatoes. Leavened by Lievito Madre in a salt sour way. Final proofing for 16-ish hours at 5C. Great bread, lovely crumb but the sweet potatoes killed a bit of spelt taste. For pure spelt taste psyllium husk is way better b/c a tiny amount soakes up lots of water without influencing the flour taste. Next check the influence of “ordinary “ potatoes. What is your experience? #speltbread #dinkelbrot #lievitomadre #sourdoughbread #sauerteigbrot #germanbread #wholemealbread #vollkornbrot #shatinbread #hkbread #hksourdoughbaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/CpMQXhHoUqi/?igshid=NGJjMDIxMWI=

[wholesomebellies]

Chickpea chocolate chip Cookies

Okay, so these biscuits may sound strange, but trust me, they are a huge hit every time I make them.

And the best part, no one suspects they are loaded with chickpeas. They are so easy to make, have only a few ingredients and honestly, they’re a sweet treat you can enjoy totally guilt-free.

 You must try them. You’ll be totally shocked at the result. 100% whole ingredients too. And so many variations possible. Chickpeas are tiny little legumes that originated from India. They are packed with protein, making them a complete source of vegetarian & vegan protein.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Serves: Makes approx 15 biscuits!

Ingredients

1 cup of drained and rinsed chickpeas (can) – be sure to rinse them well

1 cup plain flour – you can use wholemeal or spelt. Even a GF flour will work

½ cup coconut sugar – you can use any sweetener of your choice .

1 teaspoon vanilla extract – be sure to use good quality vanilla, not essence

4 tablespoons 100% pure almond butter – can substitute for any nut butter, peanut butter is great too

½ teaspoon baking powder – necessary to get them nice and fluffy

½ cup choc chips – optional (but totally a yes from me!)

Method

Preheat oven at 180 degrees and line 2 baking sheets with parchment paper.

Place all ingredients in a food processor and blend until you form a cookie dough. Once blended

Move to a bowl and mix in by hand the chocolate chips.

Form cookies by taking a small piece of dough and shaping it – then pressing down with a fork.

Bake in the oven for 10 to 15 minutes.

Allow cooling before serving and enjoy!

Equipment you Need

Large mixing bowl

Baking tray

Baking Paper or silicone mat

Mixing spoon

Measuring Cups

Cooling rack

Food processor (if you don’t have one mash chickpeas with a potato masher

Chickpeas are an incredibly great ingredient, and being a high-protein food, they can add a lot of nutritional value to your favorite dishes. Especially for kids, they’ll be none the wiser that their cookie treat is actually healthy.  Chickpeas contain 16g of protein per cup, along with virtually no fat. Now you know what to add to your food if you’re looking for a quality source of protein. Also, they’re high in fiber, potassium, and folate, making them good for your health as well. Chickpeas are an excellent source of protein, containing more grams per cup than both cooked beans and meat. Chickpeas are also rich in fiber, and 100 calories of chickpeas will help you feel full longer 

In this recipe we swap out butter for peanut butter making it vegan friendly too! Peanut butter contains protein, monounsaturated fats, fibre, and Vitamin E. This makes it a great alternative to butter or margarine in these cookies, as it has similar binding properties and they will hold together well.

You can also make this recipe with macadamia butter, or substitute any other kind of nut butter. And if you want to add some fruit flavour, try adding sultanas or cranberries.

To learn how to make recipes like this and more check out our huge range of vegan cooking classes in Brisbane.  Our vegan cooking school has so many classes and recipes where we can guide you toward a  healthy, plant-based diet.

Frequently Asked Questions

How many biscuits does the recipe make?

The recipe makes approximately  12 to 15 biscuits.

How long will they last?

The biscuits should last up to two weeks if kept in an airtight container or jar with a lid.

Can you store them in the freezer?

Absolutely.  You can freeze them for up to three months. Make sure they’ve cooked down and then place them in an airtight container. Before enjoying them let them thaw out at room temperature.

[choclette8]

Peanut Butter And Jelly Traybake Cake

This traybake cake recipe is a riff on the American beloved peanut butter and jelly sandwich. It' simple to make and delicious to eat.

Peanut butter and jelly is a classic American flavour combination. This traybake recipe is a riff on the beloved peanut butter and jelly sandwich. Simple to make and delicious to eat, it’s a great way to use up leftover jelly or jam. Dive Right In Peanut Butter And Jelly Sandwich Why Make Peanut Butter And Jelly Traybake? Peanut Butter And Jelly Traybake Cake Ingredients How To Make Peanut…

[bulkbarnorganicfoods]

4 Surprising Health Benefits of Organic Brewer’s Yeast

For thousands of years, yeast has played a vital role in the human diet as a key ingredient in pizza or beer and a host of other foods. Due to the rich nutritional content of organic brewer’s yeast, this type of yeast improves a person's vitality, and immune system and offers additional health benefits. 

Due to its high demand, a few reputed stores have started manufacturing and selling the best quality brewer’s yeast in New Zealand along with blackstrap molasses and sugar beets. This type of yeast undergoes a process of heating and then drying the inactive yeast. These yeasts are very useful supplements for people with food allergies or other sensitivities.

If you are looking for “brewer's yeast near me” on the internet, read about the four health benefits of brewer’s yeast.

Power booster-  It is rich in vitamin 12 that can improve the overall capacity of people who strictly follow vegan diets. 

Reduce cholesterol- It contains beta-glucan which is a type of fibre that helps in reducing cholesterol levels and also improves heart health.

Promotes good skin - Research has shown that consuming brewer’s yeast can help in reducing acne breakouts in adolescence. It can also improve hair loss and brittle nail problems.

Improves resistance to glucose- Studies show that the chromium present in brewer's yeast can reduce fasting glucose levels and can boost your immune system.

Order the best organic brewer’s yeast from Bulk Barn

Bulk Barn is a well-known and trusted online store that offers high-quality brewer’s yeast in New Zealand and numerous other baking items such as wholemeal flour, soft brown sugar, spelt flour rye meal, hulled millet, brown rice and other organic food items. Their standout feature is that they offer 100% organic and eco-sustainable packaging.

Click here to take a virtual look at their other organic food items.

[bulkbarn45]

Do you want to buy the finest quality organic wholemeal spelt flour for your family? If so, look no further than Bulk Barn. Spelt is the main staple food for the people. The wholemeal variation of spelt flour is made from whole grain and is great for recipes where it is gentler. A more delicate outcome is sought in baked goods. Try out the best organic wholemeal at the best price. Visit our website. Place your order now!

For more Details: https://bulkbarn.co.nz

[milkweedman]

Just remembered i have a pretty decent chunk of goat cheese as well. Think im gonna try the cranberry cheesecake filling thing again, but this time with goat cheese instead of cream cheese.

Also, realized partway thru the recipe (just as i was about to add flour) that i didnt have enough all purpose flour which is what the recipe calls for and what i typically use. Have also done it with bread flour and had pretty good results, altho it was more breadlike than usual and i just wasnt feeling that today. This time though, what i did have exactly enough of was wholemeal spelt flour. So... these will be spelt flour pirozhkiy. Excited to see how that turns out. The dough ended up just fine (whole wheat flour doesnt make a great pirozhkiy dough, i have discovered. Just nowhere near fluffy enough and it usually sticks like hell) so im hoping the main difference will be taste, since wholemeal spelt tastes very nutty and delicious.

I have another day off apparently and nothing in particular to do today besides continue to move my books and maybe set up the loom when my sister gets home (by which i mean, bribe my sister to set up the loom for me) which means it is pirozhkiy making time once again

Am gonna do the usual cabbage and egg and then i think some very thick cranberry jam which i have yet to make

[foodfoodandmorefood]

Vegan chocolate cookies with wholemeal spelt flour, dark chocolate and avocado 😋😋😋 first attempt! Not bad but definitely need a lil more sweetness

[hoardingrecipes]

Poppyseed Crepes with Fresh Berries

[markgraeflerin]

Kirschkuchen mit Kokos

#Food #Rezept #Kirschkuchen mit #Kokos #Backen #Dinkelvollkornmehl

Diesen Kuchen gab es bereits im vergangenen Jahr für meine Kollegen als Geburtstagskuchen. Die Handyfotos hatte ich zunächst komplett vergessen, bis ich das Rezept dafür neulich wieder auf einer Mehlverpackung entdeckt habe. Er ist mit Vollkorn-Dinkelmehl gebacken und hat eine feine Kokosschicht als Topping. Absolut köstlich und auch passend für die Weihnachtszeit. Im Hintergrund sieht man einen…

[operafoods]

Rye Flour: The Ancient Grain for Modern Bakers

When we talk about ancient grains we generally mean heritage strains of wheat such as spelt or emmer, yet rye flour has been a breadmaking staple since the beginning of bread itself.

What is Rye Flour?

Rye flour is a type of flour made from rye grain, a hearty, nutrient-rich grain that's native to Europe. Characterized by its dark colour and strong, slightly tangy flavour, there are different types, ranging from light to dark. It is a popular choice for bread making, especially sourdough, and its unique flavour profile and nutritional benefits make it a favourite among many bakers. A brief history of rye Rye is believed to have originated in what is now modern-day Turkey and spread across Eastern Europe during the Middle Ages. It was a staple grain due to its ability to grow in poor soil conditions and harsh climates where other grains couldn't survive. A humble grain, rye was primarily consumed by the lower classes, while wheat was reserved for the rich. Over time, rye gained popularity across Europe and migrated to North America with the early settlers. Despite long being overshadowed by the more easily industrialised wheat, rye has recently seen a resurgence in popularity due to its nutritional profile and unique flavour. What is the difference between white and dark rye flour? The difference between white and dark rye flour lies in the milling process and the parts of the grain used. White rye flour is made from the inner white endosperm of the rye grain, with the outer bran and germ layers removed. It is fine-textured, light in colour, and has a milder flavour compared to its dark counterpart. Dark rye flour, on the other hand, is made from the entire rye grain including the bran and germ. This results in a coarser texture, a darker colour, and a robust, hearty flavour. Additionally, dark rye flour is higher in fibre and nutrients due to the inclusion of the whole grain. What is whole grain rye flour? Whole grain rye flour is made from the whole grain and includes the bran and the germ. As we have seen, this is also known as dark rye flour. Organic rye flour Organic rye flour is rye flour that's grown and processed without the use of synthetic fertilizers, pesticides, or other artificial agents. The rye is grown in soil that's been free of these substances for a certain number of years (typically three or more), ensuring that the grain is as natural and unadulterated as possible. Organic rye flour retains all the nutritional benefits of regular rye flour, while also offering the added advantage of being free from potentially harmful residues. It provides a wholesome choice for those seeking a more natural, sustainable approach to their baking and cooking needs. Our rye flour is both whole grain and organic

Is Rye Flour Gluten Free?

No, it is not gluten-free. Rye is one of the three main grains, along with wheat and barley, that contain gluten. Therefore, it's not suitable for people with coeliac disease, gluten sensitivity, or those who are following a strict gluten-free diet. Does rye flour have less gluten than wheat? Yes, it typically contains less gluten than wheat flour. The protein content in rye, which influences the gluten level, is generally lower than that in wheat. However, while the level of gluten in rye is typically lower than that in wheat, it's still present and can trigger reactions in those with gluten-related disorders. Thus, it's crucial to read labels carefully and opt for alternatives if necessary.

Is Wholemeal Rye Flour Good for You?

Dark rye flour is highly nutritious, and offers several health benefits: Rich in Fibre It is higher in fibre compared to many other grains. This promotes a healthy digestive system and can be beneficial for weight management. Loaded with Nutrients It's packed with essential minerals and vitamins such as magnesium, zinc, and B vitamins. Heart Healthy The fibre content has been linked to reduced cholesterol levels, contributing to better heart health. Blood Sugar Control Eating rye is said to help control blood sugar levels, making it a good option for people with diabetes. Long-Lasting Fullness Rye's high fibre content can help you feel fuller for longer, potentially aiding in weight management. Antioxidant Properties It contains antioxidants that can protect your cells from oxidative damage.

The Role of Rye in Modern Baking

In modern baking, rye flour has emerged as a popular choice among both professional bakers and home enthusiasts seeking to diversify their baking repertoire. The distinctive, robust flavour of rye adds depth and complexity to bread, making it a preferred ingredient in artisanal and sourdough bread varieties. Its lower gluten content gives the final product a denser, moist texture that pairs exceptionally well with strong, savoury ingredients. Additionally, the trend towards healthier alternatives in baking has further propelled its popularity, not just for its nutritional benefits, but also for the unique taste and texture it imparts to the baked goods. Explore the trend in our introduction to healthy baking. What is rye flour best used for? Sourdough Bread: Ideal for sourdough due to its rich microbial content, enhancing the fermentation process and creating a unique, tangy flavour. Pumpernickel Bread: A classic German bread, pumpernickel is known for its dense, moist texture and dark colour, which are classic attributes of rye. Rye Biscuits and Crackers: The robust flavour adds a delightful twist to biscuits and crackers, perfect for cheese platters or healthy snacks. Rye Pancakes: Rye pancakes are an excellent breakfast option, offering a nuttier and heartier flavour compared to traditional pancakes. Rye Cookies: For an interesting spin on cookies, rye lends a subtly sweet and slightly spicy flavour. Rye Pastries: It can be used in pastry recipes to introduce a more complex flavour and a crumblier texture. Rye-Based Cakes: Certain types of cakes, such as Swedish rye spice cakes, benefit from the distinct flavour profile of rye. Top tips for baking with rye Start Small: If you’re new to baking with rye, start by replacing only a portion of the wheat flour in your recipe. This will help you get a feel for how it affects the texture and taste of your baked goods. Hydration Matters: It absorbs more water than wheat flour. So, when substituting rye for wheat, you may need to adjust the amount of liquid in your recipe to achieve the desired consistency. Be Patient: Rye dough can take a little longer to rise due to its lower gluten content. Don't rush the process; giving it ample time to rise will result in a better end product. Mix Well: It tends to clump more than wheat flour. Be sure to mix your batter or dough thoroughly to break up any lumps and ensure a smooth, even texture. Store Properly: Keep in a cool, dry place, preferably in an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odours. The unique flavour and texture of rye flour can transform your baking, whether you're a novice or a well-seasoned pro. So, why not give it a go? Remember, the best baked goods are made with love, curiosity, and a dash of daring. Explore our full range of healthy baking ingredients, for home-delivery or bulk-buy wholesale. This article was reproduced on this site with permission from operafoods.com.au the “Bakery Suppliers”. See original article:- Rye Flour: The Ancient Grain for Modern Bakers Read the full article