You now have an alternative to the whole wheat loaf using our 1 to 1 Replacement Flour.
Prep Time: 90 minutes
- 1 Full Pouch of Grain4Grain Flour Replacement
- 2 1/2 tsp of Baking Powder
- 2 1/2 tsp of Kosher Salt(or regular)
- 1 whole egg
- 2 egg yolks
- 3 tsp of vinegar
- 2 tbls of oil
- 2 1/2 tsp of yeast
- 1 5/8 cups of water
- Using a stand mixer, mix the G4G flour blend with the baking powder and salt.
- In a separate container, whisk eggs, oil, and vinegar
- Add yeast to warm water and let the yeast rise until it doubles (roughly 5 minutes)
- Add egg mixture to dry mixture (step 1 and 2)
- Add in risen yeast and mix
- Cover the bowl with a plastic wrap and let itr est for one hour in a warm place
- Grease the form for the bread and place the dough inside
- Cover it with plastic wrap and let it rest in a warm place for 1 hour (or until the dough rises to the top of the rim of the chosen pan).
- Pre Heat Oven to 375F and once the oven is heated, remove the plastic wrap and place the bread in the oven. Bake for 45 to 55 minutes,(Use a toothpick and insert it in the bread to test if it comes out with clean).
- Allow the bread to cool for 15 minutes and ENJOY!!!
Tips when using the High Protein Flour Replacement:
It will bake differently (more dense and darker) due to the higher fiber and protein content.
It still has a low gluten level. If you are not experiencing an adequate rise, add a teaspoon of xanthum gum.
If you are not experiencing a dough structure (i.e. something that you can knead) add a teaspoon of psyllium husk powder, or flax as needed, until the dough structure is reached.
BE GENEROUS with water. Higher Fiber means that it is a "thirstier" flour.
HAVE FUN! This is a brand new ingredient and we are hoping to continue adding more recipes with this spent grain flour.
If you have problems with the flour, please email us and we will work with you to create something fun.