Draw in, soak up.
The endosperm layer closest to the husk in wheat and rye grains.
Enzymes that break down the starch in the flour, giving the bread volume and a fine crumb.
A bread seasoning with a flavor reminiscent of licorice.
A technique that adds more liquid to the bread. Mix 1/4 flour (not wheat) and 3/4 boiling water. Use as dough liquid after it has cooled to the right temperature, 37 ⁰C.
Substances that counteract the effects of oxygen and prevent the breakdown of a substance. We need to provide our bodies with certain antioxidants, preferably every day. Nuts are high in antioxidants.
Aquafaba is the name of the liquid found in a can of canned chickpeas. The liquid can be whipped in the same way as egg whites. Since many people with celiac disease are also allergic to eggs, for example.
Volatile substances that, among other things, give off the pleasant aroma of freshly baked bread.
The mineral content of flour (the more husk components, the higher the ash content).
Toasting bread, baking in the oven.
When the dough is divided into pieces of a specific weight.
A chemical leavening agent consisting of bicarbonate and one or more acids.
Addition of vitamins and iron to the flour.
Fiber found in oats and rye. In oats, consuming an adequate amount can help lower blood cholesterol levels and thereby reduce the risk of cardiovascular disease.
A starter that adds extra flavor to the bread. 1 dl lukewarm water (37 ⁰C), 10 g yeast, and 3 dl wheat flour. Dissolve the yeast in the water, then mix in the flour. Let it rest for at least 1 hour in the bowl, covered with plastic wrap, at room temperature.
A blend of different types of flour, ranging from 2 to 4 different grains. There are many different varieties.
Baking sheet.
Grains/crushed grains/groats that are soaked for a few hours. Used as a base/ingredient for bread dough.
Final dough mixing, when the starter is combined with the remaining ingredients, or when all the ingredients are mixed together at once.
Crushed buckwheat grains. Buckwheat is a herb belonging to the buckwheat family.
A flour made from buckwheat, a plant closely related to rhubarb, whose seeds are used to make flour or groats. It is completely gluten-free and is often the main ingredient in gluten-free flour blends.
A small portion of a large batch of dough.
Wheat and rye are classified as bread grains. Of all grain varieties, they have the best baking properties.
The amount of bread, in grams, obtained from 100 g of flour.
A non-digestible carbohydrate found in, among other things, grain products is classified as dietary fiber.
Refers to grains and products made from, for example, wheat, oats, rye, barley, rice, and corn.
Kneaded dough.
"Kneading dough," a term used in dough preparation.
A dense, doughy portion of the crumb, usually at the bottom of a loaf of bread.
The best and most favorable temperature for the yeast is 26–28 ⁰C.
The amount of dough in grams obtained from 100 g of flour with a 15% moisture content. Dough yield = dough weight * 100 / flour weight.
The liquid used in baking. It plays a major role in determining the character of the bread. The most common choices are water, which produces a crispy crust, or milk, which results in a richer bread with a soft crust and a fine-pored crumb. Buttermilk, yogurt, beer, or low-alcohol beverages can also be used as dough liquids.
Heated starch (toasting), which gives the bread crust a rich flavor and a beautiful texture. It also gives the bread structure.
A type of wheat flour (also known as ancient wheat, spelt, or spelt wheat). Thanks to its gluten quality and unique protein composition, it has excellent baking properties. It can be used in any recipe as a substitute for wheat. It imparts a particularly rich and full-bodied flavor. It has high nutritional value and a low protein content.
Dura is the world's fifth most widely cultivated grain. It is gluten-free, has a mild whole-grain flavor, and is high in fiber. These days, it's fairly easy to find dura flour in regular grocery stores.
A flour made from durum wheat, a hard wheat variety with extra protein. It imparts a rich flavor, a nice chewy texture, and a good crust. The kernel is yellow, which gives the flour a slightly yellowish tint. It should be mixed with regular wheat flour to prevent the bread from becoming too dense.
The KRAV label indicates that the product is organically produced, which means, among other things, that it is produced without chemical pesticides or synthetic fertilizers.
Elasticity, a desirable property of dough that is achieved through kneading.
Proteins that accelerate chemical reactions in living cells. The yeast cell’s key enzymes—saccharase, maltase, and zymase—convert and break down sugars into carbon dioxide and alcohol (ethanol).
A measure of grain quality. The value indicates enzyme activity. A low value indicates high activity. For wheat, a falling number above 180 is required, and for rye, the value must be above 90.
Fermentation.
It is composed of glycerol and saturated or unsaturated fatty acids. Adding fat to baked goods, even in small amounts, helps them stay fresh longer. It provides energy and is an important flavor enhancer in baking.
Oatmeal mixed with wheat bran.
Fiberhusk is a product made from ground psyllium seed husks. The main advantage of these seed husks is that they can be used to replace wheat flour and gluten in baking and cooking.
Carbohydrates that cannot be broken down by enzymes in the intestines. Fiber promotes a feeling of fullness and aids digestion.
"Finger-warm" means that the liquid should be at body temperature, i.e., about 37 ⁰C. If the liquid gets hotter than 40 ⁰C, the fermentation process won't work properly. If, on the other hand, the liquid is a little too cold, fermentation will take longer. To be on the safe side, feel free to use a kitchen thermometer.
This means that the entire grain kernel has been used. Whole grains can come in the form of flour, groats, flakes, and cracked grains, as well as split, cut, or whole grains.
Whole-grain oat flour that contains all the components of the oat kernel.
Bread made with at least 70% whole-grain flour. The bread may also contain whole, crushed, or cut grains.
Whole-grain flour contains all parts of a grain, i.e., the endosperm, germ, and bran; examples include graham flour and rye flour
Whole-grain rye flour that contains all the components of the rye grain.
Whole-wheat flour that contains all the components of the wheat kernel.
A common bread spice. The flavor is reminiscent of anise.
The dough needs to rise and proof before being mixed with the other ingredients. This gives the bread more flavor and a nice texture.
The property of starch that causes it to swell and absorb water at higher temperatures.
Glucose—grape sugar—is a simple sugar found in, among other things, sucrose (table sugar), starch, and cellulose.
A protein complex found in wheat, rye, and barley. In bread baking, gluten plays a key role in giving the bread its shape and volume. Gluten strands make the dough chewy and elastic. A flour with a high protein content has a high gluten content; for example, special wheat flour.
Corn, rice, and buckwheat. Oats are not guaranteed to be gluten-free.
GI, a measure of how quickly blood sugar rises after eating. Whole-grain bread has a lower GI than white bread.
Whole wheat groats.
It is a high-fiber whole-grain flour, milled from whole wheat kernels. It is usually mixed with regular wheat flour to help the bread rise better. The name comes from Sylvester Graham, a man who advocated a vegetarian diet and a healthy, high-fiber diet during the 19th century.
This is a term describing the coarseness of flour. The coarser the flour feels when you rub it between your fingers, the greater its grip.
The part of the grain that constitutes the plant embryo itself—that is, the part that forms a new plant when the grain is planted in the soil. The germ is rich in fat, protein, and vitamins B and E.
These are whole, hulled grains that have been partially crushed or cut.
Consists of a mixture of oats, rye, and barley groats.
A popular nut for baking bread and wheat bread. It can be used both in the dough and as a topping on the bread, whole or chopped.
Steam-treated and rolled flakes made from whole, hulled oats.
It is made from whole-grain oats and is high in beta-glucans.
Oat fiber, the outermost layer of the oat kernel.
Whole-grain oat flour.
A tropical grain, gluten-free.
A type of baking powder containing ammonium carbonate and ammonium hydrogen carbonate, used to add volume to certain types of bread.
It is the breakdown of fats into smaller components, which are generally quite foul-smelling and foul-tasting. The reaction proceeds more rapidly at high temperatures.
An ingredient mixed into the dough to make it rise. It comes in both biological forms (e.g., yeast and sourdough) and chemical forms (e.g., baking soda, baking powder, and ammonium bicarbonate).
Common wheat contains protein that binds less moisture than spring wheat. It is planted in the fall and harvested in the spring; it is of lower quality and has a lower protein content compared to spring wheat.
The soft, porous crumb inside the bread.
A unit of energy. 1 joule = 0.239 calories.
Yeast is the “heart of the dough” and plays a crucial role in making the bread light and airy and imparting flavor and aroma. Yeast breaks down starch and sugar into carbon dioxide and alcohol (ethanol). The carbon dioxide forms small gas bubbles, causing the dough to rise and become light and airy. The small amount of alcohol produced by the yeast is dispersed and retained in the dough during fermentation and evaporates during baking.
It is a single-celled fungus composed of water, protein, carbohydrates, fat, minerals, and B vitamins. Most of the protein consists of enzymes, which are essential for bread fermentation.
A spice blend that pairs well with sweet wheat bread, both when mixed into the dough and in the filling.
Gives bread—but most often pastries—a lighter texture by producing carbon dioxide from baking powder, baking soda, or ammonium bicarbonate.
The outermost layer of a grain kernel, rich in dietary fiber and minerals.
A whole-grain ingredient found in many whole-grain breads, it produces a white crumb that is decorative.
A pinch of yeast is about 7 grams. Many sourdough recipes recommend using just a pinch. If a recipe calls for as little as 1.5 g of yeast, this pinch can be divided into about 4 parts. It’s not so precise that your baking will fail if you don’t get exactly 1.5 g. (But investing in a good scale makes the whole baking process easier.)
The process of kneading the dough until it becomes smooth and elastic.
Produced by the yeast cells during fermentation, which forms small bubbles and makes the bread porous.
A chemical compound of carbon and water. Grain products contain a lot of carbohydrates, such as starch and dietary fiber.
A chemical compound formed in an aqueous solution of carbon dioxide.
Press together; make compact.
Drying bread, e.g., for exhibitions. Bake the bread thoroughly and let it cool. Let it dry in the oven at 100 ⁰C for about 30 minutes. Then let the bread dry completely in a well-ventilated place at room temperature.
Whole-grain barley flour.
Substances that are not broken down during digestion but pass unchanged into the large intestine. They are found in abundance in grain products such as whole-grain flour, groats, and bran. Fiber can be divided into soluble and insoluble types. Soluble fiber is abundant in oats and barley; among other things, it lowers blood cholesterol levels. Insoluble fiber, found in wheat bran, among other sources, speeds up the passage of food through the intestines. Both types of fiber are very important for our well-being.
Indicates that a product is organically grown/produced, which means, among other things, that it was produced without chemical pesticides or synthetic fertilizers.
Wheat kernels that have been crushed or cut. Whole-grain raw material.
Extra-coarse wheat flour.
Bread seasoning.
A sifted wheat flour made from only the innermost part of the kernel. It has a high content of gluten-forming proteins and produces bread with good volume.
Oval-shaped bread, an old term for bread or a loaf of bread.
The time during which the dough rises and matures before being shaped.
It is an annual herb with a seed that is rich in protein, fiber, and minerals. Adding flaxseed to the dough makes the bread moister while also extending its shelf life.
The process by which certain sugars, when combined with proteins, produce a brown color when heated, giving the bread crust its beautiful color.
Ripe corn kernels that have been dried and ground into flour. A completely gluten-free flour.
Made from soaked grain—that is, grain that has been soaked and allowed to germinate—and then gently dried. Barley is the most common ingredient, but wheat malt and rye malt are also used. Malt helps the bread rise better and gives it a sweet flavor and a nice color.
It is produced by grinding malt into flour.
Maltose is a type of sugar formed during the breakdown of starch in flour.
A nut used in baking, most commonly in wheat bread. It can be chopped and used as a garnish or as a filling.
Ground almonds that can be used as a filling in wheat bread and semlor.
A stronger wheat flour than "special" wheat flour, with added wheat gluten and various enzymes.
A water-in-oil emulsion consisting primarily of a mixture of hydrogenated vegetable fats.
Dough liquid, especially when baking wheat bread.
Lactose, found in milk
An organic acid produced by lactic acid bacteria in sourdough. It gives the bread a pleasant tangy flavor and a longer shelf life.
Grain that has been soaked, has begun to sprout, and has subsequently been dried.
Caused by fungi that reproduce by forming spores in a warm, moist environment.
Make it neutral, pH 7.
A B vitamin found naturally in wheat, especially in the germ. Sifted flour is fortified with niacin. Good for carbohydrate metabolism in the body.
Olive oil gives the bread a Mediterranean flavor and a chewier crumb.
Rye bran swells in water, which makes it possible to bake rye bread with good volume.
A measure of how acidic or alkaline (basic) a solution is.
Corn flour, completely gluten-free.
A common bread spice, used in wort bread, among other things.
Potato starch that has been rolled and dried helps make the bread moister.
Potato starch is added to give the bread a moister texture.
An egg white substance consisting of amino acids as its smallest components.
Oil made from rapeseed. It has a neutral flavor and is the most commonly used oil in bread.
Fermentation in baking terms.
Filling for wheat bread.
Vitamin B, which is found in abundance in the outer layer of the grain. When the flour is milled, a large portion of the vitamin is sifted away. That is why layered flour is fortified with vitamins.
Shape the dough into round balls while making the surface of the dough elastic. The dough will continue to rise upward, and the finished bread will have a smooth and fine texture on the inside.
Steam-treated whole rye kernels that have been rolled into flakes.
Rye bran, the outermost layer of the rye grain.
Chopped pieces of whole rye grains.
A whole-grain flour packed with nutrients and healthy fiber. It produces a darker bread with a strong rye flavor. If you want to bake rye bread with yeast, you should add rye flour or special wheat flour to help the dough rise. Works well for everyday bread and sourdough.
A ready-to-use mix consisting of about 40% rye flour and 60% wheat flour. Produces a moist, long-lasting loaf.
Regular sugar.
Salt in bread is extremely important! It strengthens the gluten strands and keeps the dough elastic and pliable during proofing. In addition, salt gives the bread a nice crust, a more even crumb, a slightly darker color, and, of course, a delicious flavor.
Whole-grain flour contains all parts of the grain, including the germ and bran; for example, graham flour.
Seeds from sesame plants. Used to give bread a decorative surface.
The endosperm, husk, and germ of the grain have been removed.
A thick, viscous liquid made from raw sugar; used as a sweetener; available in various flavors, such as dark, light, white, and bread syrup.
Toasted oat flour.
A dairy product consisting of about 80% milk fat and other dry solids, such as proteins and water. It can be melted and mixed with the dough liquid or stirred into the dough once it has reached room temperature, resulting in a moister dough.
Flour made from soybeans. Used, among other things, as a baking improver.
A hulled seed from the sunflower. The sunflower is native to Mexico. It is an ingredient in many types of bread and adds both nutritional value and flavor. It can be toasted before being mixed into the dough to enhance the flavor even more. It’s also great as a topping on bread.
A collective term for the various types of grain.
Decomposition, breakdown.
In stone milling, the grains are crushed between stone rollers. The parts of the grain separate as whole units. The components of the grain remain intact, and vitamins and minerals are preserved. A flour that produces a moist loaf of bread.
A term referring to the removal or killing of all microorganisms.
Seeds, cereal flakes, bran, or flour to sprinkle on bread, as well as various types of nuts and sugar (such as pearl sugar) to decorate bread and sweeten wheat bread.
Carbohydrates, which make up the bulk of bread.
A mixture of flour and water that forms a sourdough starter—containing, among other things, lactic acid bacteria—when left to ferment. This is a process that takes a few days, during which the dough must be fed flour at regular intervals to keep it active. The finished bread has a delicious flavor and a moist crumb. It has a long shelf life and a low GI (glycemic index), which keeps you feeling full longer. Sourdough bread can be baked with or without yeast.
A mixture of rye flour and water that has been allowed to ferment for about 3–5 days, while being monitored and fed. It has a slightly more tart flavor than wheat sourdough.
A mixture of wheat flour and water that has been allowed to ferment for about 3–5 days, under supervision and with regular feeding. It has a milder flavor than rye sourdough.
Cereals, grasses whose seeds are used for food.
Teff is a type of grass that is widely used in Ethiopia and Eritrea. Teff is gluten-free and tastes very good. These days, it’s much easier to find teff flour in regular grocery stores. Teff is rich in calcium.
Liquid for the dough, usually water or milk. You can also vary it with, for example, filmjölk, yogurt, quark, or beer/light beer.
A mixture of rye flour and water that has been left to ferment into a dough for a few days and then gently dried.
A mixture of wheat flour and water that has been allowed to ferment into a dough for a few days and has then been gently dried.
Includes dividing, rounding, and shaping pieces of dough, or rolling out dough for wreaths or loaves.
Indicates what percentage of the entire kernel is included in a flour. Whole-grain flour has a 100% milling rate, while a lighter wheat flour has about 72%.
A great nut to use when baking bread—both for chopping and mixing into the dough, as well as for topping. It’s rich in omega-3 and beneficial antioxidants.
Flour that has been milled between steel rollers. Most flour is roller-milled. The rollers have grooves of varying coarseness on their roller beds, and the final rollers are almost completely smooth.
Dough liquid can be used at body temperature, which results in a quick fermentation process, or cold, which requires a longer fermentation time.
Contains no dairy products or animal fats.
The seam that forms when you join a piece of dough, such as a loaf.
Whole wheat kernels that have been rolled and dried.
Separated from the wheat kernel during the sifting of the flour, it contains high levels of protein and fat.
Wheat fiber. Consists of the bran layer of the wheat kernel, which is rich in cellulose. Crushed wheat bran is extra-coarse wheat bran containing about 35% dietary fiber.
Small pieces of whole wheat grains.
It is made from common wheat and is the most common type of flour. It is the best flour for baking. It contains large amounts of gluten, which binds water and makes the dough chewy and elastic, allowing it to rise during fermentation.
It is particularly high in protein and forms more gluten than regular wheat flour. You can knead dough made with special wheat flour more vigorously than dough made with regular wheat flour, which makes it ideal for baking bread.
The time during which the bread rises and matures before baking.
Wheat sown in the spring and harvested in the fall; high quality and high protein content
An extract obtained from malt. Wort contains no active enzymes but is added to give the bread a rich flavor and color. It is used mostly at Christmas.
An older term for the component of yeast extract that catalyzes the breakdown of glycoses.