A question about a recipe: Breakfast in Bread

I have a question about the recipe "Breakfast in Bread" from inpatskitchen. Have you ever tried substituting in any other flours such as whole wheat or barley?

  • 844 views
  • 2 Comments
3c85a8dc 49da 4211 82bf 177ce81c77c2  dscn7437
Recipe question for: Breakfast in Bread

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
inpatskitchen
inpatskitchen November 13, 2015

I never have Megan but maybe others will chime in...

Review our Code of Conduct
Don't send me emails about new comments
catalinalacruz
catalinalacruz November 14, 2015

I have not made this recipe, but I routinely substitute whole wheat flour in everything I bake. For cakes, I use 50% whole wheat flour, sifted to remove the bran. For muffins and other quick breads, I use 100% whole wheat flour, unsifted. For yeast breads, I use 100% whole wheat flour, unsifted, substituting 2 tablespoons of gluten flour for 2 TB whole wheat flour for each 3-4 cups called for in a recipe. I don't have any experience with barley flour. White flour products taste so blah after you get used to whole wheat.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52