'home mixed' wholewheat flour

I live in Indonesia now and there is no wholewheat flour in the shops. You can buy a ground husk 'supplement' to blend with white flour. Question is, how much husk to mix with how much flour?

baking

Best Answer

It would be ideal if you could find both wheat germ and wheat bran, but substitutes may be good enough. I'm not sure what's in your ground husk supplement, but I'm betting it's close enough to wheat bran. Can you find oat bran, rice bran, or ground flax? They may work as a substitute for the wheat germ.

Wikipedia says, "Wheat consists of approximately 83% endosperm, 14.5% bran, and 2.5% germ by mass. For sifted, unbleached white flour, wheat bran, and wheat germ having densities of 125, 50, and 80 grams/cup, respectively, one cup of graham flour is approximately equivalent to 84 g (~2?3 cup) white flour, 15 g (slightly less than 1?3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ." (Graham flour contains these ingredients in the same proportions as whole wheat flour.)

If you can't find wheat germ (or a suitable substitute), try leaving it out and see what happens.

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How do you mix whole wheat flour?

Soak your whole wheat flour before mixing it with the rest of the ingredients to soften the bran. Alternatively, you can mix the dough right away and then let it rest before kneading. Mix whole wheat and white flour. To make a fluffier loaf, use a combination of whole wheat flour and white bread flour.

How do you mix whole wheat flour with all-purpose?

Just remember the flavor could vary. When baking, experiment with your ratio of whole wheat to all-purpose. Start by swapping one-third of the amount of flour in your recipe for whole wheat (if your recipe calls for 1 cup flour, use \u2153 cup whole wheat and \u2154 cup all-purpose).

How much extra water do I add to whole wheat flour?

Hamel recommends an additional \u201ctwo teaspoons of liquid per cup of whole wheat \ufb02our,\u201d as whole grains tend to absorb more moisture. Additionally, she recommends allowing the dough to rest for about 20-25 minutes before kneading.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Nicole Michalou, Kampus Production, Katerina Holmes, Kampus Production