If you are interested in the topic of healthy eating, then you have probably come across the recommendation to replace wheat flour with whole grain flour.
This product is obtained by coarsely grinding whole grains, which preserves all of its beneficial properties.
Baked goods made from such flour have a high nutritional value, as it is rich in fiber, vitamins E, PP, group B, minerals such as zinc, iron, and folic acid. Another advantage of whole grain flour is its low glycemic index, which is in the range of 40 to 50. This means that food based on whole grains does not sharply increase blood sugar levels.
This product is suitable for making any baked goods. Whole grain flour can be used as breading or as an ingredient for cocktails, jelly and soups.
But before you get started, it's worth learning about some of the product's features.
If you plan to replace wheat flour with whole grain flour in the recipe, you should use the following proportion - one cup of wheat flour is equal to ¾ cup of whole grain flour. This will help to avoid excessive dryness of the finished product. When kneading the dough, do not forget to add more liquid.
It is recommended to sift whole grain flour before using it. This will enrich it with oxygen and make the dough more airy.
When baking bread, you can mix regular and whole grain flour in a 1:1 ratio. However, if you use only whole grain flour, it is worth adding some wheat gluten to improve the dough texture. This is especially important for unleavened dough.
Whole grain dough should rest after kneading for about 20-25 minutes before baking.
We previously shared a recipe for banana buns .
