|
||||||||
Which strong brown flour for breadmaker? |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Dec 2004
Location: Closed
Posts: 7,796
|
Which strong brown flour for breadmaker?
Brown flour doesn't seem very popular these days. Out of the 57 varieties stocked by Sainsbury's, only one is brown. We used Carrs for years, but since Tesco stopped stocking it I can't find a reasonable alternative and no one else seems to stock it.
So can anyone recommend a tasty strong brown bread flour suitable for a (Panasonic) breadmaker? Thanks. |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
Never used brown flour but I do use Allinson's Very Strong Bread Flour. It's the best flour i've used.
|
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Mar 2006
Posts: 30,072
|
Do you mean brown or wholemeal?
I've never even heard of brown bread flour before. Brown is just processed to hell stuff isn't it? like used in "healthy" brown bread. Basically not good stuff. I use very strong white and wholemeal also from allinsons. Very nice stuff. |
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Dec 2004
Location: Closed
Posts: 7,796
|
Quote:
Do you mean brown or wholemeal?
I've never even heard of brown bread flour before. Brown is just processed to hell stuff isn't it? like used in "healthy" brown bread. Basically not good stuff. I use very strong white and wholemeal also from allinsons. Very nice stuff. Quote:
Originally Posted by Allinsonflour website
What is the difference between white flour, brown flour and wholemeal flour?
Extraction is the percentage of whole cleaned wheat grain that is present in the milled flour. White flour (of approximately 70-75% extraction) is high in starch, and is produced by removing the bran and germ during the milling process. Allinson Strong White Bread Flour has a high gluten content which makes it particularly suitable for bread making. Brown flour is of approximately 90% extraction, which means that practically the whole grain is used in its production, apart from the 10% that is the bran. The resulting flour is finer than wholemeal, producing loaves with a lighter texture, and a full, nutty taste. Allinson Wholemeal flours contain 100% of the wheat grain, retaining all the natural nutrients. They contain significant amounts of fibre, iron and B vitamins. Iron and the B vitamins thiamin and niacin, together with calcium, are added to white and brown flours, to replace nutrients removed during the milling process. ![]() Thanks for the replies. |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: May 2007
Posts: 4,456
|
I've got some brown bread flour in the kitchen and I'm pretty sure it is Tesco own brand.
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Jun 2010
Posts: 200
|
Asda sell it as well under their own brand
name. More expensive but I find Waitrose has the best range of bread flours. |
|
|
|
![]() |
|
All times are GMT. The time now is 17:56.


