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A question about a recipe: Breakfast in Bread

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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?

asked by Megan Town about 3 years ago

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inpatskitchen
inpatskitchen

Pat is a trusted home cook.

added about 3 years ago

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

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catalinalacruz
added about 3 years ago

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.

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