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H‑E‑B The Baker's Scoop Unbleached Whole Wheat Flour
5 lbs
$3.72 each($0.05 / oz)
Aisle 7
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Developed by professional bakers, H-E-B The Baker’s Scoop whole wheat flour offers 30 grams of whole grain per serving. And with an 11.5% average gluten-forming protein content, baked goods are more likely to achieve the perfect texture and rise every time. Use the approximately 19 cups of flour to make bread, rolls and pancakes.
• 5 lbs of whole wheat flour (about 19 cups)
• Unenriched and unbleached
• 11.5% average gluten-forming protein content (for perfect texture & rise)
• 100% whole grain winter wheat
• 30g whole grain per serving
• Select Ingredients
• Developed by professional bakers
• Ideal for bread, rolls and pancakes
• 5 lbs of whole wheat flour (about 19 cups)
• Unenriched and unbleached
• 11.5% average gluten-forming protein content (for perfect texture & rise)
• 100% whole grain winter wheat
• 30g whole grain per serving
• Select Ingredients
• Developed by professional bakers
• Ideal for bread, rolls and pancakes
Highlights
Nutrition Facts
1/4 cup (30g)about 76 servings per container
Serving Size1/4 cup (30g)- Amount Per ServingCalories110
- % Daily Value*
- Total Fat
- 0.5g
- 1%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 0mg
- 0%
- Total Carbohydrate
- 22g
- 8%
- Dietary Fiber
- 4g
- 14%
- Total Sugars
- 0g
- Includes Added Sugars
- 0g
- 0%
- Protein
- 4g
- Vitamin D
- 0mcg
- 0%
- Calcium
- 10mg
- 0%
- Iron
- 1mg
- 6%
- Potassium
- 110mg
- 2%
Ingredients
Hard White Whole Wheat Flour.Allergens and safety warnings
Contains: WHEAT. Raw flour is not ready-to-eat and must be properly cooked before eating. Store in a cool, dry place.- Pita Bread (Makes 6)
Prep Time: 26 minutes / Rising Time: 2 hours / Cook Time: 3 minutes
1-¾ cups H-E-B The Baker's Scoop Whole Wheat Flour
3/4 tsp salt
2 tsp instant yeast
1 Tbsp extra virgin olive oil
1-¼ cups water (room temperature 65°F – 70°F)
Vegetable oil cooking spray
Combine the dough ingredients in a mixing bowl. If kneading by hand, mix the ingredients into a ball, then turn the ball out onto a lightly floured counter and knead it for 12 – 15 minutes. If kneading with a mixer, mix the ingredients for about 1 minute on slow speed using the dough hook and 7 minutes on medium speed. The dough should be soft and pliable.
Spray a clean bowl with nonstick cooking spray and place the dough in the bowl, cover with plastic wrap and allow the dough to rise for about 90 minutes or until double in size. Place a baking stone or tiles on the bottom rack of the oven and preheat the oven to 475ºF. Divide the dough into 6 pieces (remember that each pita can be halved to yield 2 sandwiches). Lightly round each piece into a ball and flatten into a disk. Cover the dough with plastic wrap and allow it to rest for 20 minutes, or refrigerate it for up to 2 days. Roll out each piece of dough with a rolling pin into a circle about ¼-inch thick. If the dough resists, move on to the next piece and return in a few minutes. When all the pieces are rolled out, allow them to rest, uncovered, for 10 minutes before baking. Spritz the baking stone lightly with water and place as many pitas on it as will fit without overlapping. Lower the oven temperature to 450ºF and bake the pitas for about 3 minutes, or till they balloon.
