The Secret to Healthy, Tasty Whole Wheat Bread
Whole wheat bread products have been rising in popularity, thanks to their nutritional profile and healthy reputation. Still, baking with whole wheat can be a challenge. It’s easy to have loaves turn out dry, dense, and crumbly. So what’s the secret to baking whole wheat bread that’s actually enjoyable to eat and healthy?
Make sure the bran is properly hydrated
Otherwise, it will interfere with the gluten, and steal away water from the other ingredients. So you could soak it for up to four hours.
Or skip the soak and use Rapidojet!
Rapidojet instantly hydrates bran, up to 225%! Here's how else it improves whole wheat bread:
- Better loaf volume and more consistent product
- Increased total dough yield
- Improved sanitation and safety. No need to move and hold large troughs of soaking bran
- Better taste/flavor of the bread/rolls
- 10% reduced mix time in your legacy mixer
- Longer shelf life is expected
Learn more about Rapidojet and whole wheat bread!
