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Showing posts from July 8, 2011

Whole Wheat Flour and Cracked Wheat

I want to show you the difference between the Whole Wheat Flour i use and the Wheat Bran, both good for making your hearty and healthier versions of Pandesal and loaf breads. Below is the Wheat Bran, which you cannot use 100% of course, a cup of this to your regular recipe will go a long way. Now, grab your favorite Whole Wheat Bread from the grocery aisle and peek through the crumb and count the flecks of whole wheat visible to your minus double lens eye. Find any?

Chances are you will not find A LOT, and this could mean two things. First, they did not use the wheat bran below, what we call back home as cracked wheat. Because if you do, you will be amazed at how very little of this can totally change the dough structure, from a smooth gliding dough to a brown speckled mass. So if you see your Whole Wheat Bread having very little tiny brown colored dots, chances are they use just a small percentage of wheat bran or cracked wheat (which can be very expensive) or that,

they use whole…