Substitute 1/2 cup
white rye flour for 1/2 cup of the whole wheat flour, if desired.
Not exact matches
Instead of
white bread, mix a cup of whole wheat
flour with 2 cups of plain
flour, or add
rye.
If you are measuring by volume, put a tablespoon of whole wheat or
rye flour in each measuring cup, then fill them with
white flour.
I've made this recipe a few times: as written, substituting 1/3
white whole wheat or
rye flour, and doubling it.
Ingredients: Seitan (water, wheat gluten, whole wheat
flour), unbleached
white, oat,
rye, soy
flour, millet, poppy & sesame seeds, soy sauce (water, wheat, soybeans, salt), vegetable seasoning, yuba (soybeans, water), organic sugar, salt, olive oil, spices, yeast
For this one, I bumped the overall proportion of whole grain
flour up to about 75 % by using whole grain
flours (equal parts spelt, wheat, and
rye) instead of
white flour in the final feeding of the starter, and increasing the amount of whole grain
flour in the final dough as well.
For example, 25 grams starter, 50 grams water, 30 grams
white flour and 20 grams
rye flour.
Organic whole spelt
flour, organic
white spelt
flour, water, dried pears, natural
rye starter (made from organic dark
rye flour), sea salt, malted barley
flour
Feel free to substitute some
rye or whole wheat
flour for some of the
white flour; you may have to adjust the water a little because all
flours absorb liquids at a different rate.
Sponge (takes 2 hours) 2 tsp active dry yeast or 3/4 oz fresh yeast 2 cups tepid water (460 ml) 2 cups unbleached ap or bread
flour (140
white +140
rye) 1/2 cup sugar (90 gr)
Often referred to as
white rye, this is the mildest tasting of our
rye flours.
This converter allows you to do instant conversions between weight and liquid / fluid volume units amounts of various
flour types (all - purpose
flour, plain
flour,
flour - type 00, self - raising floor,
white flour,
rye flour, wholemeal, whole wheat and whole grains
flours.)
P.S. first clear was my choice of
flours to use in conjunction with the
white rye.
I made my first loaf in my Zoj with a mix of Bread
Flour and the
White Rye and a bit of Dark
rye.
1-1/4 c. stone ground wheat
flour 1-1/4 c. stone ground
rye flour 1/2 c. coarse ground cornmeal 1 t. kosher salt 1 t. baking soda 1-1/4 c. vanilla almond milk + 1/4 c. kefir or plain whole milk yogurt + 2 T.
white or cider vinegar -LCB- use all milk if no kefir on hand; or sub what original recipe calls for; 1-1/4 c. plain whole milk yogurt -RCB- 1/2 c. molasses
For this recipe, Can one substitute one cup of the
white flour with one cup of wholemeal or
rye or spelt?
For dark
rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread
flour 1 cup light
rye flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bowl 1 egg
white
So I substituted
rye and hard red wheat
flour for their spelt and
white flour combo, and, duh, blueberries + appropriate spices instead of cherries.
Quick question though, my starter is part bf and part
rye so if I used that and just added
white bread
flour that shouldn't change the taste to much should it
Still, if you're curious, my favorite mix is about half and half bread and cake
flour by weight (200 grams each), or, in the case of the craggy cookies pictured above, a mix of bread
flour, cake
flour, and a whole grain
flour like
white whole wheat, sprouted wheat,
rye, spelt, etc..
Based on data from the Coconut Research Center, coconut
flour contains more protein per serving than the other leading
flours, such as
white,
rye, or cornmeal.
There is a world of flavor and personality beyond the realm of all - purpose
white flour -
rye flour, quinoa
flour, buckwheat
flour, teff
flour, corn
flour, and on and on.
Combine the sifted (
white) spelt, whole spelt, and
rye flour with the potato starch, baking soda, baking powder, cinnamon, salt, coconut sugar, and lemon zest in a large bowl and whisk to remove any lumps (I sifted mine, and added the sugar and zest afterwards).
Ingredients: Starter 200 g water 200 g
white wheat
flour (bread
flour) 1 tablespoon of your active sourdough starter (I used
rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g
white wheat
flour (bread
flour) 100 g whole grain spelt
flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.
1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup of sifted spelt
flour (
white) 3/4 cup whole spelt
flour 1/4 cup whole
rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
Ingredients: 250 g whole grain
rye flour 250 g
white wheat
flour 110 g milk kefir 250 g water 200 g active whole grain
rye sourdough starter (100 % hydration) 10 g fine sea salt
100 g) 225 g whole grain
rye flour 225
white wheat
flour (or bread
flour) 2 tablespoons of roasted
rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your
flour's absorbance - if you
flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted
rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.
I love baking with unusual
flour, but it hasn't been easy as I found out, the hard way, that you can't just substitute
rye for
white.
Ingredients: 50 g active whole grain wheat or
rye sourdough starter (100 % hydration) 300 g
white wheat
flour 175 g water or milk (I used water) 4 tablespoons olive oil 2 pinches fine sea salt 50 g tomato sauce + fresh or dry herbs (origano, basil) sesame seeds for topping 1 egg yolk for garnish * Pay attention to how much water your
flour absorbs.
Cereal grains and all processed foods made with them such as barley, corn (including corn on the cob, tortillas, corn chips, corn starch, and corn syrup), millet, oats (including rolled oats and steel - cut oats), rice (including basmati rice, brown rice,
white rice, rice cakes, rice
flour, rice pudding, and rice noodles),
rye (including
rye break and
rye crackers), sorghum, wheat (including bread, crackers, rolls, muffins, cookies, cakes, doughnuts, pancakes, waffles, pasta of all kinds including spaghetti and linguini, pizza, pita bread, flat bread, and tortillas) and wild rice.
All gluten products — that is products that contain wheat, wheat germ, wheat
flour, all - purpose
flour,
white flour, graham
flour, barley,
rye, oats (unless pure oats), bulgur, couscous, farina, kamut, kasha, semolina, spelt, triticale, malt and malted drinks, soy sauce and most gravies and cream sauces.
Based on data from the Coconut Research Center, coconut
flour contains more protein per serving than the other leading
flours, such as
white,
rye, or cornmeal.
I've fed it
rye as a treat (gets very active),
white, whole wheat, ground whole grains like spelt and wheat berries, and even coconut
flour (eh...).
Ingredients: Seitan (water, wheat gluten, whole wheat
flour), unbleached
white, oat,
rye, soy
flour, millet, poppy & sesame seeds, soy sauce (water, wheat, soybeans, salt), vegetable seasoning, yuba (soybeans, water), organic sugar, salt, olive oil, spices, yeast