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Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread.
Flemish desem bread (the word means 'starter') is a whole-wheat sourdough. [91] Whole-wheat sourdough flatbreads are traditionally eaten in Azerbaijan. [92] In Ethiopia, teff flour is fermented to make injera. [93] A similar variant is eaten in Somalia, Djibouti, and Yemen (where it is known as lahoh). [94]
With a dough hydration of around 50–57%, bagel dough is among the stiffest bread doughs. [25] Most bagel recipes call for the addition of a sweetener to the dough, often barley malt (syrup or crystals), honey, high fructose corn syrup, or sugar, with or without eggs, milk or butter. [3]
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When maintaining a starter's existing weight, it is advised to discard 60% (or more) of the starter, replacing that discarded dough with new dough. If an increased amount of starter is required, simply add new dough. 40-parts-to-60-parts of old-dough-to-new-dough by weight, or 2-to-3, is known as the back-slopping ratio, and changes to that ...
Cornell bread was invented in the United States during the 1930s by Clive McCay, a professor at Cornell University, [1] [2] [3] as an inexpensive alternative to strictly rationed foods. [4] Adding powdered milk and soy flour to bread increases its protein content , [ 2 ] and restoring the germ to refined white flour results in higher levels of ...
For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most Western societies, the connotations reversed in the late 20th century, with whole-grain bread becoming preferred as having superior nutritional value while Chorleywood bread became associated with lower-class ignorance ...
Stoneground flour is whole grain flour produced by the traditional process of grinding grain between two millstones.This is in contrast to mass-produced flours which are generally produced using rollers.