Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 I baked the weeks bread yesterday. I used 2 cups kamut, 4 cups of wheat and 1 cup of barley. I did add a little extra gluten, just to be sure, and it came out fine. Actually, I couldn't taste any difference in the finished bread and the texture was the same, too. I made seitan with the extra flour and couldn't detect the barley in it, either. Next time I will use more. Katie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2008 Report Share Posted March 30, 2008 Ah, nice idea, I should make bread too (darn it is raining on a Sunday, but the garden likes it...) Katie, so if I understand you right, you do add straight gluten flour to other flours? I mean the vital gluten flour? or better for bread flour? I like the taste of these other grains but i am sometimes afraid I will end up with a brick. Have you just added gluten flour to all Kamut, Spelt or all rye flour? I tried Kamut (and half wheat) the other day, I liked it, so golden and crunchy. It was a little crumblier than wheat, kinda like a cross between wheat and corn bread? nice taste too. roseta@los angeles , " cozycate " <cozycate wrote: > > I baked the weeks bread yesterday. I used 2 cups kamut, 4 cups of > wheat and 1 cup of barley. I did add a little extra gluten, just to > be sure, and it came out fine. Actually, I couldn't taste any > difference in the finished bread and the texture was the same, too. > I made seitan with the extra flour and couldn't detect the barley in > it, either. Next time I will use more. > Katie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2008 Report Share Posted March 30, 2008 Rainy days are great days to fill the house with the comforting smell of baking bread. Katie rosetalleo <rosetalleo wrote: Ah, nice idea, I should make bread too (darn it is raining on a Sunday, but the garden likes it...) Katie, so if I understand you right, you do add straight gluten flour to other flours? I mean the vital gluten flour? or better for bread flour? I like the taste of these other grains but i am sometimes afraid I will end up with a brick. Have you just added gluten flour to all Kamut, Spelt or all rye flour? I tried Kamut (and half wheat) the other day, I liked it, so golden and crunchy. It was a little crumblier than wheat, kinda like a cross between wheat and corn bread? nice taste too. roseta@los angeles , " cozycate " <cozycate wrote: > > I baked the weeks bread yesterday. I used 2 cups kamut, 4 cups of > wheat and 1 cup of barley. I did add a little extra gluten, just to > be sure, and it came out fine. Actually, I couldn't taste any > difference in the finished bread and the texture was the same, too. > I made seitan with the extra flour and couldn't detect the barley in > it, either. Next time I will use more. > Katie > OMG, Sweet deal for users/friends: Get A Month of Blockbuster Total Access, No Cost. W00t Quote Link to comment Share on other sites More sharing options...
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