Making the best bread comes down to using suitable flour in your dough. While all-purpose flour will do the trick, sometimes you may want something with more flavor or better texture. That’s where quality organic flours come in, and they can be some of the most versatile ingredients in your kitchen. Whether you need whole wheat flour for artisan bread or prefer high-protein bread flour for rustic hearth loaves, a range of top-quality organic flours can make all the difference to your finished product.
Organic Strong White Flour
Organic White flour is from untreated wheat grown without artificial fertilizers or toxic herbicides on certified organic soil. These practices keep the land healthy and help build immunity against pests by strengthening natural defenses. Organic Flour is pure and unadulterated, which means it does not contain bleaching agents or additives. That aside, quality organic white flour is a baker’s grade flour that packs a powerful protein punch, making it excellent for bread and pastries.
Because of its high protein content produces enriched bread doughs with a soft crumb. As a result, your dough will need more time to rise before baking. The resultant crumb will be soft and fluffy with smaller holes – perfect for sandwich loaves! Strong White Flour is the ideal all-purpose flour for any bread recipe, including quick yeast bread, without sacrificing quality or taste. Like all quality flours, store in an airtight container away from sunlight. It pays off big time for the conscientious baker.
Organic Whole Wheat Flour
Most people have some form of wheat in their pantry, and for a good reason, it is a relatively inexpensive staple grain. Whole wheat flour contains all the parts of a wheat kernel (bran, germ, and endosperm), while all-purpose flour is from the endosperm only. Organic whole wheat flour in your bread gives it a nice nutty flavor and an added nutritional boost due to the bran.
Not every store will have entire wheat varieties with organic certification. Still, they are worth purchasing if you find them because they have more fiber than their conventional counterparts and are free from chemicals. Whether you prefer stone ground or otherwise, organic whole wheat flour will give your bread a crunchy texture and satisfying taste. It’s versatile flour that you can use in various baked goods such as pie crusts, cookies, pastries, and much more!
Organic Rye Flour
Rye flour is from rye berries and contains more fiber than all-purpose or white-bread flour. The dietary fiber provides natural elasticity, chewiness, and flavor. The benefit of using organic rye flour is that it helps regulate blood sugar levels when you take it along with other dietary products because of its high fiber content. The flour is darker in color, making your baked goods brown faster and providing a nice crunchy texture.
It also produces a sourdough taste in your bread. However, this flour has low gluten; hence it may not produce good sandwich loaves, but it makes excellent rustic bread like ciabatta, levain, and Italian country loaf. You can substitute up to 50% wheat flour with organic rye flour without changing the final product.
Organic Spelt Flour
Organic spelt flour contains many nutrients and has a light, nutty, and sweet flavor. Spelt is a type of wheat that can help people with gluten sensitivities consume in moderation because it contains a weaker gluten structure. That makes it an excellent substitute for those who need or want to avoid other forms of wheat.
However, some people are sensitive to spelt. It also has fewer antinutrients than most wheat, making it easier to digest. They digest more slowly, leaving you feeling fuller longer. It contains a good amount of healthy fats, calcium, magnesium, potassium, and iron. You can blend organic spelt flour with other flour for baking bread. The result? A tasty loaf of bread!
There are many kinds of quality organic flour to choose from for your baing needs. It is generally best to experiment with different flours until you find one that suits your taste and needs. The goal is not just health but happiness too! However, it’s crucial not to consume more than the daily amount recommended by the FDA for white flour intake to keep your body healthy. Consider combining higher-quality wheat and grain flour instead of refined white flour in your baking recipes. One way to do this is to replace half the refined flour in a recipe with whole wheat or rye flour. Organic rye has a lower gluten content, which may be easier on sensitive stomachs or those trying to eat less processed foods due to lifestyle choices or food allergies. It’s always fun to try something new!