Unbleached
un-enriched flour contains nothing but roller-milled, refined wheat
flour. The protein level is about 11%.
Unbleached all purpose is this same flour with the
addition of malted (sprouted and dried) barley flour to adjust the
alpha-amylase level to enhance fermentation, flavor, and crust
coloration.
For chemically leavened products or breads containing
relatively high amounts of added sweeteners, or if you add your own
diastatic malt at the mixer, the unbleached un-enriched will perform
well.
Many yeast-risen breads, sourdoughs, and pain au levains
will be improved by the use of our malted unbleached all purpose.
Most lean, artisan-style doughs require malted flour for
peak performance.
In addition to performing well as bread flours, both
unbleached un-enriched and unbleached all purpose work well for
yeast-risen pastries and sweet doughs, as well in non-fermented bakery
goods such as cookies, quick breads, and desserts.
CINNAMON RAISINS BISCUITS
3 C Unbleached
all purpose flour
½ C Cane juice crystals
2 t. baking powder
1 t baking soda
1 t. ground cinnamon
¼ t sea salt
½ C shortening
2/3 C Thompson raisins
1 C plus 2 T milk, divided
1 C confectioners sugar
Preheat oven to 450ºF
In a large bowl, combine
flour, cane juice, baking powder, baking soda, cinnamon and salt.
Cut in shortening with pastry blender until mix is crumbly. Stir in raisins and 1 c milk until dry ingredients are
moistened.
Turn dough onto lightly
floured surface. Knead 3-4
times. Roll out dough to ¾” thick. Cut into 3” circles and place on lightly greased baking
sheet.
Bake 12 minutes.
Mix
together 2T milk with confectioners sugar. Drizzle
over hot biscuits.
