|
You can add vital gluten to puff up whole grain making it more similar to white. I don't use a bread machine...and you'd laugh to hear that I grind my own grain, but to me, who also loves good bread, there is no substitute for "real" (un-fiddled with) food for flavour, texture and health. Even most whole grain flour that you purchase has things removed, to prolong it's shelf life. It's very difficult to achieve the "stretchy" quality of a good baguette using whole grains (as opposed to unbleached white) so the bread experience with whole grain is a different one (vs unbleached). I bake every week and usually use sour dough. I work with wheat, spelt, rye and kamut...I mostly use spelt and wheat but small quantities of the others in the bread make for variety that is great. It's amazing that small details that you do differently from week to week DO change outcomes (adding a little rye or olive oil, mixing a few flax seeds in...etc). Cheers
|