Not exact matches
molasses 2 Cups whole
wheat bread flour (Hard Red, Hard White, or Emmer (bread will be denser with emmer flour, you can also blend a 1/2 Cup Rye Flour for a
stronger flavor).
Whole
wheat spelt is the type of flour used in the photos and it tends to be drier and has a
stronger flavor, similar to regular whole
wheat flour.
Some whole
wheat flours have a
strong flavor so use your best judgment but consider adding more spice.
It has a nutty
flavor stronger than that of
wheat.
We like using orange juice with whole
wheat, as it tempers the
wheat's potential
strong flavor, while not adding any orange
flavor of its own.
Pastry flour is ground using the entire
wheat berry (germ and bran still intact) and does not impart a
strong «wheaty» or «tannic»
flavor (like whole
wheat).
it is dense and moist, with a sort of hearty nuttiness from the whole
wheat flour, and the lemon
flavor is
strong but not overpowering.
It's a much
stronger flavor than when you simply swap in a whole
wheat flour like spelt.
I love farro (an ancient form of
wheat) it doesn't have a
strong flavor it kind of reminds me of brown rice.
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