Ok, all you bread making people out there...Marc got me a bread machine, which I've wanted for a really long time. He got a great bargain on E-bay! Anyway, I've made 3 loaves of wholemeal bread and they all turned out like this....
It didn't rise at all! Just one big blob of hard bread. I've checked the yeast I used and it is not out date, I've checked the flour and it's ok too. I also used the same yeast and made a white bread loaf and it turned out beautifully. But I really want my wholemeal bread to work!!!
Any suggestions?
Thanks!
6 comments:
I don't actually know what wholemeal bread is. Is it like whole wheat? Are you grinding the flour yourself? If you have too much whole wheat flour, the bran can affect gluten activity. That could be what's making your loaves heavy and dense, and not rising. Try adding some vital gluten, or substituting white flour for some of your wheat.
Another thing I thought of... maybe your machine is rushing the bread. Try using the dough setting. When it's done, leave it in the warm machine until it rises to the top. Then start the dough cycle again to knead it down, then remove and place in your own loaf pan to rise and bake yourself.
Good luck!
Hi Leah,
Yes, it's like whole wheat. And no, I didn't grind it, I just bought wholemeal flour. Is vital gluten just called vital gluten or is there a name for it so I can look at the store? The whole wheat setting on my machine seems ot have lots of "rest and rise" periods in it, but maybe you are right, it does not have enough time to rise fully.
Ok, thanks! I'll keep experimenting!
My suggestion: Try again. My mom made bread for years and sometimes bread machines screw things up for no. reason. at all. It could have been a total fluke even though you did everything right.
Is your whole meal flour one for bread machines? Glad the white turned out ok. I use one third wholemeal and 2 thirds white flour on that same recipe i gave you. you do need to experiment!!! All the best x
There may be several different brand names for it, but the product is called either vital gluten or vital wheat gluten. Mine is in a green can, and it's powdered. Try starting with just a tablespoon or two.
The easiest thing to start with though, would be to substitute some white for the wheat flour.
Keep in mind that humidity plays a part in successful bread baking, too. Good luck, and keep us posted!
Yay!! =)
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