The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

wholemeal bread

Anti-Distinctlyminty's picture

changed to active dry yeast = no oven spring :(

February 6, 2011 - 3:04am -- Anti-Distinctlyminty

Hi all,

  Firtstly, I'm sorry if this is the wrong bit of the forum or if this has been answered a million times before. I've done some searching but can't find much about my particular problem. 

Firstly, my recipe is super simple:

  • 500g wholemeal flour

  • 0.5 tbsp of salt & sugar

  • 7g packet of dried action yeast

jennyloh's picture

2 bakes in a day.  This wholemeal roll is a mixed of bread flour and wholemeal.  Wanted to try something else for a change  small rolls using the water roux starter,  with 2 bites and they are gone.  I didn't expect it to turn out so tiny,  measured carefully at 40g per piece.  Anyway,  the most difficult I find is try to shape this.  I read the instructions and  after the 5th ball, I think I got it.  Shape the ball into a cone shape,  roll flat into triangle,  and roll it up from the bottom (wider part of the triangle).  Give it a few roll to tighten it a little. Let it proof for about 1 hour, until it is puffy.  I always wonder if I proof enough?  Well, it had a good oven spring,  and certainly the taste is pretty good,  soft and sweet and a little salty.  To read more:  here's the link.  

larryddd's picture

wholemeal bread

November 24, 2009 - 5:00am -- larryddd

hi this is my first post here so please forgive any mistakes

i have just bought a cuisinart stone oven and have a couple of questions

can some suggest a good wholemeal bread recipe (have only tried bread a couple of times,not to bad results)

also do you still use the loaf tins in these ovens

thanks in advance

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