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Old 11-07-2010, 08:00 AM   #1
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Breadmaking with wheat and storage suggestions

I've started making my own rolls recently in the breakmaker. I want to make them healthier though with wheat flour. Do I have to do anything different to the recipe to substitute the all purpose flour with wheat flour? Thanks!

Also, I just bought 20lbs of flour and need a thrifty way to store it. Any suggestions?

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Old 11-07-2010, 08:14 AM   #2
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Re: Breadmaking with wheat and storage suggestions

You can try converting your to 1/2 white and 1/2 wheat. Normally wheat recipes need gluten and other dough enhancers to help it not be hard as a rock. So you probably can't go a full 100% wheat with a normal white flour recipe. So I typically just have my wheat recipes and my white recipes.

I store my flour in 5 gal food safe buckets w/lids, I can fit about 25-28 lbs typically. I go through enough that it's refreshed about every 2-3 months.
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Old 11-07-2010, 08:30 AM   #3
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Re: Breadmaking with wheat and storage suggestions

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You can try converting your to 1/2 white and 1/2 wheat. Normally wheat recipes need gluten and other dough enhancers to help it not be hard as a rock. So you probably can't go a full 100% wheat with a normal white flour recipe. So I typically just have my wheat recipes and my white recipes.

I store my flour in 5 gal food safe buckets w/lids, I can fit about 25-28 lbs typically. I go through enough that it's refreshed about every 2-3 months.
So I can try to do half and half without adding anything else to it? Where did you get the food safe buckets? Sorry for all the questions, I feel like such a newbie
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Old 11-07-2010, 08:43 AM   #4
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Re: Breadmaking with wheat and storage suggestions

I don't know if your recipes will let you get away with 1/2 and 1/2 but most will from my experience. I got my food safe buckets at a local grocery store's bakery dept. (sometimes free, I just asked if they had extra used ones laying around) or I've found them occasionally at Walmart (but sometimes they have the crap ones). You can also get them online....and a great lid is the gamma lids (pricey but so worth it in your in and out of it a lot).
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Old 11-07-2010, 10:35 AM   #5
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Re: Breadmaking with wheat and storage suggestions

I make bread in my bread maker. The recipe I use calls for 3 cups white flour, but allows for wheat flour to be substitued... but the ratio is 2 cups white and 1 cup wheat. So its not a half/half substition. It is yummy wheat bread though!
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Old 11-07-2010, 10:44 AM   #6
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Re: Breadmaking with wheat and storage suggestions

I don't have a problem doing 1/2 & 1/2 as pp said in my regular flour recipes. They do better kneading by hand vs a bread maker.

There are companies you can buy buckets from Emergency Essentials is one of them. Just make sure you have food grade buckets and not something that has been storing something else.

Your flour will keep better in the fridge or freezer. Instead of buying wheat flour, I have been grinding my own wheat in my Vitamix. It will do about 1.5 cups of wheat at a time which is about enough for one receipe of bread or pizza.

Here is a really awesome blog about storage http://foodstoragemadeeasy.net/
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Old 11-08-2010, 01:48 PM   #7
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Re: Breadmaking with wheat and storage suggestions

I'd start with half and half, and work from there. Most of my recipes I've been able to tweak to make 100% whole wheat. I store wheat in buckets we get from Emergency Essentials, like the PP mentioned. Extra flour that is left over when I grind wheat is stored in the freezer.
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