How to Bake with Local Red Soft Wheat Flour: A Practical Guide
By W-qameh | Published: 2026-10-13
Category: How-to Guides
Learn how to bake with local red soft wheat flour, from hydration and mixing to resting and baking. Get practical tips for flatbreads, pastries, and more.
Quick answer
To bake with local red soft wheat flour, start by adding 5–10% more liquid than a standard white flour recipe calls for, mix gently until just combined, and let the dough rest for 20–30 minutes before shaping. This flour is stone-milled and high in fiber, so it absorbs slowly and benefits from a short rest. It works best for flatbreads, pastries, and everyday loaves where a tender, earthy crumb is welcome.
Why local red soft wheat flour behaves differently
Local red soft wheat flour is milled from red soft wheat grown in Madaba, Jordan Valley, Al-Karak, and Irbid. Because it is stone-milled, it retains more of the whole grain, including fiber and natural oils. That means it hydrates more slowly than refined white flour and can feel dry at first. Give it time and it will come together. It is also easier to handle than durum wheat, so it is a good choice if you are new to baking with local flours.
Expect a slightly earthy flavor and a rustic texture. This flour is not a direct substitute for strong bread flour in recipes that rely on high gluten development, such as bagels or ciabatta. Instead, use it for flat bakes, pastries, and quick breads where a softer structure is an advantage.
Adjusting hydration and rest time
Start with the liquid amount in your recipe, then add 1–2 tablespoons more per cup of flour. Mix until the dough just comes together; it may look shaggy. Cover and let it rest for 20–30 minutes. This rest lets the flour absorb water evenly and makes the dough easier to shape. If you are baking a yeasted dough, you can extend the rest to 45 minutes for a softer crumb.
If you are using a gluten-free blend like Bob's Red Mill Gluten Free All Purpose Baking Flour, note that it contains no xanthan gum or guar gum. You will need to add a binder such as psyllium husk or xanthan gum according to your recipe. Rice flour, such as Holistic Corner Organic Rice Flour, is another gluten-free option that works well in biscuits, cakes, and as a thickener.
Mixing, shaping, and baking
Mix gently and avoid overworking the dough. Overmixing can make flatbreads tough. For flatbreads, roll the dough thin and cook on a hot skillet for 1–2 minutes per side. For pastries, keep the dough cold and handle it minimally. For everyday loaves, bake at 375°F (190°C) until the internal temperature reaches 200°F (93°C). Let the baked goods cool completely before slicing to allow the crumb to set.
Step-by-step baking guide
- Measure and adjust hydration: For every cup of local red soft wheat flour, add 1–2 tablespoons more liquid than your recipe calls for. Mix until just combined. Checkpoint: Dough should be slightly sticky but not wet. If it feels dry, add water a teaspoon at a time.
- Rest the dough: Cover the dough and let it rest for 20–30 minutes at room temperature. This allows the flour to fully hydrate and makes shaping easier. Checkpoint: After resting, the dough should feel softer and less crumbly. If it still feels tight, rest another 10 minutes.
- Shape and bake: Shape gently, avoiding overworking. For flatbreads, cook on a preheated skillet. For loaves, bake at 375°F (190°C) until done. Checkpoint: Flatbreads should have browned spots and puff slightly. Loaves should sound hollow when tapped.
Product facts
- ALBARAKEH Local Red Soft Wheat Flour (1kg): ALBARAKEH Local Red Soft Wheat Flour (1kg) is stone-milled from red soft wheat grown in Madaba, Jordan Valley, Al-Karak, and Irbid. It is high in fiber and has an earthy flavor. This flour is ideal for flatbreads and pastries, and its high fiber content means it absorbs more liquid, so you will need to adjust hydration.
- Gluten Free All Purpose Baking Flour (624g): Bob's Red Mill Gluten Free All Purpose Baking Flour is a versatile blend without xanthan gum or guar gum, made from garbanzo bean flour, potato starch, tapioca flour, wholegrain sorghum flour, and fava bean flour. If you need a gluten-free option, this blend requires a binder like xanthan gum or psyllium husk to replace gluten's structure.
- Holistic Corner Organic Rice Flour 500g: Holistic Corner Organic Rice Flour is made from finely ground whole grain rice and is gluten-free. It can be used in biscuits, cakes, and as a thickener for sauces and soups. Rice flour is a good choice for delicate baked goods and for thickening, but it lacks gluten, so it needs binding agents in yeast breads.
