Speciality Grains

This selection of recipes includes classic flours from around the world, producing loaves with a variety of textures and flavours. Gluten is an essential part of the structure of bread, to ensure an open, light crumb and texture. Most grains other than wheat have little or no gluten, so millet, buckwheat, barley and rye have been blended with wheat flours to provide rich, nutty flavoured loaves which can be successfully baked in your bread machine.