THE VITAL INGREDIENTS
Keep ﬂour in a secure, airtight container. Keep whole wheat
ﬂours stored in the refrigerator, freezer or a cool area to prevent
them from becoming rancid. There is no need to sift ﬂour when
bread machine baking, however it is necessary that it comes to
room temperature before adding to the bread pan.
All-purpose ﬂour can be bleached or unbleached, we
recommend the unbleached variety. This ﬂour is ideal for yeast
free breads (also known as quick breads, batter breads or cake
breads) as it produces a tender loaf with good texture and
crumb. Bread ﬂour tends to produce a tough yeast free loaf,
while pastry ﬂour tends to produce an overly tender loaf.
Bread ﬂour, also known as baker’s ﬂour or bread machine ﬂour
is a high protein (gluten), white wheat ﬂour. For bread machine
baking, we recommend using unbleached bread ﬂour over all-
purpose ﬂour as it produces a tall, springy loaf. “King Arthur”
unbleached bread ﬂour was used in the development of all
bread ﬂour recipes contained in this booklet.
Rye ﬂour is a low protein (gluten) ﬂour traditionally used to make
Pumpernickel and Black breads. Rye ﬂour must generally always be
mixed with a high proportion of bread ﬂour as it does not contain
enough gluten to develop the structure for a high, even-grained loaf.
Self-rising ﬂour is not recommended for bread machine
baking as it contains leavening ingredients that interfere with
bread making. This ﬂour is more suited for biscuits, scones,
shortcakes, pancakes or wafﬂes.
Whole Wheat Flour
Whole wheat ﬂour is milled from the entire wheat kernel, hence
it contains all the bran, germ and ﬂour of the whole wheat grain.
Although breads baked with whole wheat ﬂour will be higher in
ﬁber, the loaf is generally smaller and heavier than white loaves.
Whole wheat ﬂour with low protein (gluten) can be
improved by adding vital wheat gluten (see below).
Vital Wheat Gluten
Vital wheat gluten is manufactured from wheat ﬂour that has
been treated to remove most of the starch, leaving a ﬂour
with very high protein content. Adding vital wheat gluten can
improve the structure, increase volume and lighten texture
when using a low protein, all-purpose, whole wheat, rye or stone
We recommend adding vital wheat gluten to Instant
Yeast (also known as quick-rise yeast, rapid-rise yeast,
fast-rising yeast, fast-acting yeast or bread machine
yeast) when using the BASIC RAPID and WHOLE
WHEAT RAPID settings as it produces a better rise
during the shortened ‘rise’ phase.
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