The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wholemeal seed & grain flour

ronb's picture
ronb

Wholemeal seed & grain flour

I have been using Allinsons Wholemeal seedd & grain flour trying to make a 2lb loaf in a Murphy's Bread Maker. I have been following the recipe for a brown loaf using the afore mentioned flour which suggests 4 cups. When I have added all the ingredients, the dough seems far too wet and sticks to the bottom of the bread pan.


As a new chap on the block so to speak, would anyone be kind enough to send me a recipe which will work if I continue to use Allinsons Wholemel Seed & Grain flour plus my Murphy's bread machine?


Look forward to hearing from you,


Kind regards,


RonB

ronb's picture
ronb

Perhaps my enquiry is ill placed, has this question already been asked and an answer posted elsewhere on this site please?


Regards,


RonB

mrfrost's picture
mrfrost

Not a lot of (overt)bread machine enthusiasts here. Plus I gather that you are posting from GB/AU/NZ, so there is probably not a lot of familiarity here  with the recipe/ingredients/breadmaker.


Until my breadmaker konked out a couple weeks back, I used it to mix and knead my doughs only. If the recipe/machine is pretty typical, after the ingredients have mixed for 5 minutes or so, if the dough appears too wet, you sprinkle in flour by the half tablespoon or so until it reaches the proper consistency, as described in the recipe. Usually a shaggy, somewhat moist, or wet, dough ball. Then you let it continue on to complete kneading and ending up with a soft, supple dough ball. Then let it bake the loaf, or remove the dough and bake in your oven.


It may take a time or two to recognize and appreciate a proper dough ball. If it ends up too wet, the loaf may sink(too much). If it's too dry, it may turn out too crumbly. 


Hope that helps.

ronb's picture
ronb

Thanks for your reply. When I do my next bake,  will stick to 4 cups of flour for the 2lb loaf but add flour, a table sopoon at a tie until the dough ball becomes more firm and see what happens.


Thanks again for your advice, Best wishes,


RonB