The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread with seede won't completely rise.

BobL's picture
BobL

Bread with seede won't completely rise.

I've been making great whole wheat bread in my Zojirushi for quita a while. I recently began adding ten tablespoons of ground seeds to the mixture at the time predetermined by the machine. The two pound loaf no longer rises completely. Where it used to rise over the top of the pan, it now rises about an inch under.


Sweetner is 2 tablespoons each of honey & molasses.


Salt - 1 1/2 teaspoons


Vital gluten - 4 tablespoons


Bread machine yeast - 2 teaspoons


Flour - 2 cups whole wheat & 2 cups White bread .. or .. 2 cups whole weat, 2 cups rye .. or .. 1 1/3 cups each whole wheat, rye & white bread.


The results are the same. The texture is fine on the top third of the loaf, but becomes increasingly more dense going toward the bottom.


Does anyone have any suggestions?


Thank You.


BobL

sphealey's picture
sphealey

I have been making a lot of seed breads lately, and whilst hand kneading I have found that the seeds definately tend to cut the structure of the dough and potentially reduce the openness and rise.  I have taken to kneading seed breads less, folding more, and letting them have a long cool rise where the yeasts can do the work.


Two suggestions:



  • Are the seeds dry or soaked?  If find it best to let the seeds soak for at least 4 hours, or overnight, in 150%-300% of their weight in water (if in a hurry, use use boiling water and let sit for 1 hour).  You might add a gram or two of the salt to prevent any fermentation or sprouting.  The soaked seeds are much softer and do less damage to the dough.

  • After your machine finishes the kneading cycle, take it out of the bucket and shape it as if for a loaf pan (stretch, fold in thirds, and roll into a log a bit shorter than the machine bucket) except don't roll it as tight as you would if you were shaping a hearth loaf.  That redistributes the added stuff through the dough and also results in a nicer looking top surface.  (I also clean and oil the blades at that point so they won't stick when I take the bread out).


sPh

BobL's picture
BobL

Thanks for the suggestion. When adding the soaked seeds do I press the excess water out or just drain the excess?


.....  BobL

sphealey's picture
sphealey

=== When adding the soaked seeds do I press the excess water out or just drain the excess? ===


Given the recipe and technique you are using I would recommend draining the excess (or just scoop the seeds out of the soaking bowl with a slotted spoon).  Seed soak up a lot of water though.


sPh

BobL's picture
BobL

Thanks. I'll try it.

Lynne222's picture
Lynne222

1. lower the salt, it inhibits yeast growth, (I'd drop it to 1 tsp.) and 2, try some vital wheat gluten. Just follow the directions on the package.(4 tsp per loaf) I use the vital all the time with my bread machine, and I wouldn't make bread without it. I get a better spring, and especially with the wheat bread.

BobL's picture
BobL

Thank you. With all this help, I just might wind up with a nice loaf.


....... BobL