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Home >> Recipes >> Baking Recipes (Eggless) >> Baking Basics | baking tips and tricks

How to substitute healthy flours for all purpose flour in bread baking

May 17, 2021 by Drashti & Bela Leave a Comment

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Learn how to substitute healthy flours for all purpose flour in bread baking

Table of Contents
About This Topic
Protein content in flours
Let’s look at protein content of some commonly used flours in baking
Moisture content in flours
Percentage of substitution
Recipe Card

About This Topic

We are always looking for options to substitute all purpose flour (or maida) in bread baking with whole wheat flour or any other healthier alternative. But, often we end up in getting a bread that is dry, dense and crumbly.

In this article, we will be sharing with you few tips which will help you to decide on flour substitutes effectively without compromising much on the end result.

Protein content in flours

Protein content in flours is an important point to consider before choosing any flour for baking breads. Protein content in the flours you are adding to your bread dough will affect the final texture and result of your bread.

Higher protein flours result in a dense and crusty breads and lower protein flours result in breads that are soft and light.

Let’s look at protein content of some commonly used flours in baking

Flour Protein content
Whole Wheat Flour 14 %
Bread Flour 12% – 13%
All Purpose Flour 11% – 12%

Protein content is higher in other healthier flours like multigrain flour, rye flour, ragi flour and others.

Moisture content in flours

If you are substituting higher protein content flours (like wheat, multigrain…) in place of all purpose flour, then you have to increase the moisture content in your bread dough. So, you need to add more water then the recipe calls, since high protein content flours requires more moisture.

Percentage of substitution  

If you will substitute just 25% whole wheat flour in a recipe, then you will not observe major changes to your baked bread. Ideal substitute ratio of wheat flour should be 50% and for other multigrain flours it should be 25%.

100% all purpose flour

50% wheat flour – 50% all purpose flour
25% multigrain flour – 75% all purpose flour
25% wheat flour – 25% multigrain flour – 50% all purpose flour

But if you wish to use 100% whole wheat flour or a combination of multigrain flour and whole wheat flour, then you need to follow the sponge method in bread baking. We have already shared detailed recipe with all the tips and tricks

Below is the video recipe for 100% whole wheat bread (sponge method)

More Baking Tips & Basics

Also, do have a look at other Bread Recipes on the blog :

Eggless Herbed Focaccia Bread Recipe

Sooji (Semolina) Ladi Pav

Eggless Tutti Fruity Sweet Buns

10 tips to make perfect bread + failproof sandwich bread recipe

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How to substitute healthy flours for all purpose flour in bread baking

Author Name : Drashti Dholakia & Bela Dholakia
few tips which will help you to decide on flour substitutes effectively without compromising much on the end result.

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PROTEIN CONTENT IN FLOURS

  • Protein content in flours is an important point to consider before choosing any flour for baking breads. Protein content in the flours you are adding to your bread dough will affect the final texture and result of your bread.
  • Higher protein flours result in a dense and crusty breads and lower protein flours result in breads that are soft and light.
  • Let’s look at protein content of some commonly used flours in baking :
  • Whole Wheat Flour 14 %
    Bread Flour 12% – 13%
    All Purpose Flour 11% – 12%
  • Protein content is higher in other healthier flours like multigrain flour, rye flour, ragi flour and others.

MOISTURE CONTENT IN FLOURS

  • If you are substituting higher protein content flours (like wheat, multigrain…) in place of all purpose flour, then you have to increase the moisture content in your bread dough. So, you need to add more water then the recipe calls, since high protein content flours requires more moisture.

PERCENTAGE OF SUBSTITUTION

  • If you will substitute just 25% whole wheat flour in a recipe, then you will not observe major changes to your baked bread. Ideal substitute ratio of wheat flour should be 50% and for other multigrain flours it should be 25%.
  • For 100% all purpose flour
    50% wheat flour – 50% all purpose flour
    25% multigrain flour – 75% all purpose flour
    25% wheat flour – 25% multigrain flour – 50% all purpose flour
  • But if you wish to use 100% whole wheat flour or a combination of multigrain flour and whole wheat flour, then you need to follow the sponge method in bread baking. We have already shared detailed recipe with all the tips and tricks

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Filed Under: Baking Basics | baking tips and tricks, Baking Recipes (Eggless), Breads, Kitchen Basics - cooking tips & more, Recipes Tagged With: baking basics, kitchen tips

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