Allinson Wholemeal Self-raising Flour (1Kg)

Product Information

White flour is made by removing the bran and germ, and leaving behind the starchy middle of the grain, the endosperm. Preheat the oven to 180°C/350°F/gas mark 4. Grease an 18cm/7in round deep cake tin and line the base with baking parchment.

Use your beer bread fresh on the day you make it and slice it to make toast on day two for the best results. Choosing the Right Flour: There are numerous flour varieties available. In the supermarket, refined white flour is the most common type of wheat flour. Refined white flour has leached of some of its nutritional value in the past, but it has not been bleached. Self-rising flour is a South staple because it is low in protein and comes from wheat grown in the region. As a leavening agent, it is made by evenly distributing salt and baking powder throughout the flour. If you use the incorrect brand of gluten-free baked goods, your baked goods may not come out as expected because the level of gluten varies by brand. For every cup of all-purpose flour, combine a teaspoon of baking powder and a teaspoon of salt. The loaf is too deep or hasn’t been scored. Those score marks are not decorative but to allow the bread to cook evenly. Without them, the loaf will not rise and it will not cook in the middle. Likewise, it is essential that you form the dough into a flattened pancake shape rather than a ball.

More Cakes

Leftover Beer Bread– A great rise with a sweet malty beer flavour, and ideal with a Ploughman’s Lunch. If you don’t have leftovers just open a bottle of beer to make this! Whole-wheat flour, in contrast to self-rising flour, contains no grains. It’s best used for hearty baked goods like breads and muffins. Don’t turn the cake out of the tin too early or you risk it breaking. Let it cool in the tin for 20-30 minutes before you turn it out to give it a chance to settle.

Emergency” No Yeast Bread– this was a childhood favourite that I frequently make. The best basic no yeast bread recipe. Self-rising flour, like all-purpose flour, is made from wheat, despite the fact that it is low in protein. Self-rising flour is a staple in the South because it is made from low-protein wheat that originated in the region. Self-rising flour, like all-purpose flour, is made from whole grains with added nutrition. Peel, core and dice the apples, set aside. Mix together the flour, salt, cinnamon and mixed spice in a large bowl;add the butter and rub in using your fingertips until the mixture resembles course sand and no chunks of butter remain.What are the differences between self-rising flour and all purpose flour? What are their similarities? Soft wheat, which contains less protein than hard wheat used in all-purpose flour, is the primary ingredient used in self-rising flour at the store. Choose Whole Wheat Flour For Healthier Baking I originally published this recipe in 2016 and have since updated and veganised it. For anyone who loved the original recipe I have included it below. Ingredients

Baking soda + molasses: Mix one-fourth teaspoon (1 gram) of baking soda with one-third cup (112 grams) of molasses to equal one teaspoon (5 grams) of baking powder. You may use honey instead of molasses.

This wholegrain version of my easy no yeast bread is full of flavour. The texture is a little like a brown soda bread but has none of the bitterness that can sometimes come from soda.