In recent years, people have become more health conscious. And as a result, baking with whole wheat flour has become increasingly popular among bakers who offer healthy recipes. Whole wheat flour has been modified and used to make various recipes, making it a staple in healthy baking recipes today. The flavoursand aromas from homemade baked goods offer wonderful sensory experiences, and whole wheat baked goods take these experiences up a notch.
Whole wheat flour has garnered favour among bakers in general. It is more nutritious, not to mention its nutty and tasty flavour. However, the density of the flour makes it challenging to achieve the desired fluffy texture without a few modifications to your recipes.
In this blog, we will highlight a few adaptations to your whole wheat recipe to get you the intended texture and flavours.
When substituting, it is best to start by only replacing a quarter of the flour with whole wheat. After you get accustomed to that taste, try substituting a third, then half. Some folks go all-whole wheat, depending on how well you like its distinct flavour and texture.
A batter made from whole wheat should be allowed to sit and rest for at least 10 minutes. This step is crucial as it allows the flour to absorb more moisture that will, in turn, make produce a tender and moist product.
In addition to letting the batter rest and hydrate, you should also consider adding a little more liquid to your batter. This is dependent on the thickness of the batter after rest. It is advisable to add about 2 to 3 spoons of desired liquid for every cup of whole wheat flour used in the recipe.
For a sweeter ﬂavor, replace 2-3 tablespoons of the liquid with orange juice, to lessen the bitter flavour associated with whole wheat flour.
For more information, reach out to experts or bakers that have successfully worked with whole wheat flour. This will help you get into the process more easily.
For a well-known source of the finest quality whole wheat flour in Kenya, visit Maisha Flour Mills LTD, a leading manufacturer of flour in Kenya for decades.
Categorised in: wheat flour
This post was written by Maisha Flours