Despite our love for all breads, cakes, and cookies, these baked goods often have a habit of leaving us full of empty calories. However, the road to healthier baking can be easily trodden with some clever ingredient swaps, and one of our all-time favourites is using wholegrain flour.
However, if the switch is giving you pause because you are new to the world of wholegrain baking, fret not. While the transition does take getting used to, with a few simple tweaks to your traditional baking routine, you can easily incorporate the wholesome goodness of wholegrains into your favourite confections.
Learn More: Encouraging Nationwide Adoption of Wholegrain Flour for Healthier Baking
So, what is the big deal with wholegrains? Why the switch to this healthier flour? That is because whole grains are nutrition powerhouses, containing fibre, healthy fats, protein, and other nutrients to help reduce your risk of heart disease, inflammation, stroke, and type 2 diabetes. Wholegrains have even been shown to regulate blood sugar and help maintain a healthy weight. In fact, half the grains in your diet should comprise whole grains!
Whole grains can play a role in nearly any meal. However, we will mostly be talking about flour here since we are discussing baking. The essential thing to note about baking with wholegrain flour is that it is denser than refined flour, and that has an impact on the baking process. But with a few minor adjustments, you can still achieve your desired results!
Diving headfirst into wholegrain baking does not mean you have to go all-in from the get-go. If you are uncomfortable working with 100% wholegrain flour initially, start by substituting only 50% wholegrain flour instead of the entire amount called for in the recipe. This way, you do not have to worry about making any other changes while introducing the unique taste and texture of whole grains without overwhelming your palate or dough.
Wholegrain flour is thirsty, absorbing more moisture than refined flour. To avoid your final product turning out dry and crumbly, you will need to add more water or other liquids than what is typically called for in your recipe. The added hydration will ensure your baked goods remain moist and tender, just how you like them.
If you are feeling adventurous and decide to go all-in with wholegrain flour, remember to let your dough rest overnight before baking. This step is essential in enabling the enzymes within to break down the grains, making them easier to digest in the finished product. You will also be able to absorb the nutrients more easily.
Wholegrain dough demands a gentle hand. That is because each time you knead the dough, the sharp bran present will cut into the gluten strands. Knead too much, and you will end up with a tough loaf that does not rise as much. So, treat your dough with care and knead it as little as possible. Another helpful tip is to add vital wheat gluten to counteract this phenomenon, helping you achieve that coveted soft, chewy results.
As long as you keep our tips in mind, you can transform your baked goods into nutrient-rich treats that do not skimp on flavour or texture. Happy baking!
Need more wholegrain baking in your life? You may want to try wholegrain cookies, muffins, or quick breads. These confections are an excellent place to start, especially for novice bakers, as they are dense and moist. You can use wholegrain flour and barely tell the difference.
Ready to incorporate wholegrains into your baking? In that case, you can easily find our wholegrain flour available at all major supermarkets and hypermarkets in Singapore. Get in touch with us if you wish to learn more about our extensive catalogue of products.
