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Apr 5, 2009 12:53 AM

Mixing Whole Wheat Flour and Bread Flour

I recently returned from Israel and find myself making/eating an exceptional amount of pita to accompany my current obsession with the cuisine. However, I'm also trying to limit my intake of bad carbs. I was wondering if I can mix bread flour and whole wheat flour in an attempt to healthy up the lovely circles.

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  1. Adding whole wheat flour will do two things: it will require additional liquid be added, and it will also interfere with gluten production. It shouldn't be too much of a problem, but you will likely have to pay attention to how it affects your mix for a few tries.

    1. Funny you should ask! I made 100% whole wheat pita breads last weekend, and I thought they were absolutely fabulous. I used the instructions from a May 2003 Gourmet recipe, http://www.epicurious.com/recipes/foo..., but changed the ingredients to the following:

      1.5 teaspoon instant yeast
      1 teaspoon honey
      1.25 cups water
      12.5 oz Whole Wheat Flour
      2 tablespoons wheat gluton
      2-3 tablespoons olive oil
      2 teaspoons kosher salt
      cornmeal for sprinkling baking sheets

      I used a baking stone instead of throwing the dough onto a rack which I had in the oven during preheating. I then waited 30 minutes after the oven reached temperature to make sure everything was very hot. And finally, I could only cook 2 pitas at a time. Four would not fit on my stone.

      The most surprising thing about these pitas was that they didn't go stale for three days.