. I·
-
.Ilye� uchheavierthan �
or whole wheat flour. its lOw uten con­
tent req ires the addition of �
flour for a sat" actory loaf of bread. Rye
flour 1'1 • res "extra kneading and ri . ng
time. It is avai bIe in light. medium and
dark. with medium being the mo t
available.
• C . The addi ion of cornmeal im-
parts a grainy texture and ightly sweet
flav.or. It is commonly used in Anadama
(\d Semolina breads.
• Cnx:ItetI WIaeat/ : Soften the
cracked wheat in water before usin . It
gives loaves a chewy texture and nutty
flavor.
• Ilb FJo.r: ilIed from brown and white
rice. rice flour contains no gluten and is
ysed Primarily for its r " t flavor in com­
bination w'th f.purpose or br ad nour .
.1
•
. . I