Bread is madeup of flour, ie grain which has been milled into powder. Common wheat flour is commonly used as a high level of gluten which provides the dough sponginess and elasticity. However, bread wheat can also be made of other species and other cereals such as rye, barley, maize (corn) and oats.
Non-wheat grains are usually flour mixed in cereals such as wheat flour. When wheat is made, it is surrounded by a rigid protective covering called a husk. Before you can eat grains, the husk must be removed.
The quality of the bread is dependent on the protein content of the flour. Better use of bread flour with 13 to 15% protein, rather than all purpose flour which contains only 8 to 12% protein.
Bread images gallery