When made with traditionally milled flour, it’s normal for wholemeal bread to be significantly heavier and denser than white bread, and for many this is part of the appeal. Wholemeal flour ...

This recipe ... at gluten-free baking. You know they’re bad when even the raccoons won’t touch them! Some people regard potato flour as a really versatile ingredient for making bread, as ...

The lion's share of sourdough recipes focus on using wheat-based flours, like bread flour, whole wheat, or all-purpose ...

Sourdough is a fermented bread made with naturally occurring yeasts and lactic acid bacteria, resulting in a tangy, chewy bread. Whole wheat bread is made with commercial yeast, which results in a ...

White or wholemeal ... darker the bread, the higher the wholegrain rye content, and the lighter the bread, the lower the wholegrain rye content. Helga’s Soy & Linseed Gluten Free was selected ...

Wholemeal bread does not rise quite as much as a white loaf, and the texture is denser due to the bran in the flour inhibiting the effectiveness of the gluten. Adding a little strong white flour ...