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I want to make bread without wheat flour, this, of course, has problems. WIthout wheat gluten, a lot of breads are impossible to make. What I'd like to do is make a 100% barley flour loaf and add in vital wheat gluten in the mix so it can trap the yeast crafted air bubbles like a standard loaf of bread. Has anyone ever done anything like this? Adding gluten into a non-wheat bread to get an actual loaf? I've tried the whole baking powder/quickbread deal and I'm not after the dense loaf texture that they make.
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Nov 16, 2014 21:43
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It works! I've done it with rye flour to make a dark, dense, rye loaf that doesn't rely on wheat flour. When doing calculations, treat vital wheat gluten as 73% gluten (because most brands are about that percentage).
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Nov 18, 2014 02:41
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SymmetryrtemmyS posted:It works! I've done it with rye flour to make a dark, dense, rye loaf that doesn't rely on wheat flour. God that sounds fantastic! OK! I'm gonna do it! (can you share your rye loaf recipe? I'd love to try that next!)
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Nov 18, 2014 03:07
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It was a pretty simple loaf, 72% hydration (but rye absorbs more water than wheat, keep that in mind) with a chunk of preferment. No enrichment or anything else. I did toss in some soaked nuts and seeds, and use an egg wash (with a buttermilk wash after it came out of the oven).
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Nov 18, 2014 03:31
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