Flour is the primary ingredient in bread. The kind of flour used will determine the nature of the loaf. The better the flour, the better your bread will taste. Listed below are the main types of flour that can be used to make bread.
The main ingredient in most bread products. Wheat is rich in gluten, a protein that gives dough its elasticity and strength. When yeast and flour are mixed with liquid and then kneaded or beaten, the gluten forms and stretches to create a network that traps the carbon dioxide bubbles produced by the yeast. Read more about wheat flours.
Other Wheat Grains:
By-products of milling white flours are unprocessed wheat bran and wheat germ. These add color, nutrition, and fiber to breads. Read more about other wheat grains.
Such as millet, rice and rye do not contain gluten so they must be mixed with a large proportion of wheat flour to make a traditionally shaped bread. Read more about non-wheat flours.
Are you looking for bread flour?
View our selection of bread flours for baking bread.
Do you grind your own whole wheat or other grains? Share your tips on home milling so that other bread bakers can learn more about making bread.
Do you enjoy using special flour or a special technique? Please share the types of flour you use.
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Hensperger, Beth. Bread Made Easy - A Baker's First Bread Book. Ten Speed Press 2000.
Shapter, Jennie. Bread Machine - How to prepare and bake the perfect loaf. Hermes House 2003.
Basic recipe for whole wheat bread using freshly milled grain.
Recipe for wheat-free bread flour