Breadmaking Ingredients

The essential ingredients to make bread work off one another in a particular way and  variations in quantity, or indeed putting the wrong ingredients in, can make a  difference to the quality of the bread.

These are the main ingredients:

Flour

The difference between wholemeal and brown flour (previously known as wheatmeal) is that wholemeal is 100% of the ground up grain  and contains approximately 75% flour, 22% bran and 3% wheat germ.

Wholewheat is a relatively new term for a wholegrain product and has the same constituents nutritionally as wholemeal; i.e. 100% of the grain. The particle sizes are often coarser than for a normal wholemeal flour.

Brown flour is white flour to which a percentage of bran has been added (usually around 15% bran).  This bran may be either fine or coarse.

Yeast

Yeast is a living organism. Mixed with water and sugar the yeast wakes up during the kneading process and gives off carbon dioxide bubbles, filling your bread with tiny holes that make it rise.

If flour is the foundation of bread, yeast is the primary building block. Some yeasts enhance the flavour of your flour, while others impart a distinctive flavour of their own.

We recommend that you use ‘Fast Action’ or ‘Quick’ Yeast when making bread in a breadmaker.

Salt

Salt inhibits the yeast but is needed for flavour - a balance to keep in mind if you experiment with sugary fruit recipes, or salty savoury breads.

Sugar

Sugar is the essential food for yeast, but too much of it will kill the yeast off. Use sparingly if you are adding fruity ingredients otherwise the taste will be too sweet.

Butter/oil

Is used to improve the crumb texture of the loaf, or enrich the dough. Some people use butter, other like to try flavoured oils.

Measuring

Bread machines do require one thing: precision. Careful measurement can make the difference between a lovely loaf or something really disappointing.

For dry ingredients use an accurate measuring cup/spoon and make certain the top is level. For key ingredients like sugar salt and yeast use small exact quantities.

Water temperature

Use tepid water in your machine. Cold water won’t activate the yeast, and hot water will speed it too much, and very hot water will kill it.

Getting the ingredients in the right order

Always load ingredients in the right order. The rule of thumb is that it’s either liquids first and yeast last, or yeast first, and liquid last. All other ingredients come in the middle.

Because moisture activates the yeast you don’t want your yeast contacting the liquid ahead of time especially if you’re using a timed bake.