Bread dough typically goes through two rising sessions before it is ready to go into the oven. The yeast in the dough breaks down sugars to create carbon dioxide to cause the bread to rise. After the initial rising period, the dough is punched down and shaped into loaves for the second rise, which affects how the bread looks and tastes after baking.
Multigrain bread is one way to include whole grains in your diet. This is important for children as well as adults. The U.S. Department of Agriculture's 2010 Dietary Guidelines for Americans recommend whole grains for children,...
Glutenous rice, also spelled "glutinous," is short grain rice. Often called sweet rice or pearl rice, the grains become sticky when cooked. It's preferred in many countries because it's easier to eat with chopsticks t...
A good bread recipe can inspire you to plan an evening of baking that results in the wonderful smell of fresh bread wafting through your home. Many bread recipes call for bread flour, and you might have only all-purpose flour o...
Home grinding lets you decide on a coarse texture for rustic whole-wheat breads or a finer flour for tender baked goods. Because flour you grind yourself retains its natural bran coating until you decide to grind it fresh, it h...
Learn how to use sprouted grain flour to enjoy a source of whole grain that tends to be sweeter than other whole-grain flours. Sprouted flour comes from grains that have germinated. Manufacturers dry sprouted grain and mill it ...
However, simply because a product is labeled "brown" or "wheat," it doesn't mean it uses the whole grain or that other, less healthy ingredients such as sugar haven't been added. To get the most out of grain...
Millet and quinoa are whole grains, meaning that they contain the entire grain kernel -- the bran, endosperm and germ. Technically, quinoa, which is related to beets, spinach and chard, classifies as a pseudo-grain because it's...
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