The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Soft Multrigrain Loaf

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smuir00's picture
smuir00

Soft Multrigrain Loaf

Hi, I have been making bread in bread machines for a number of years, mostly producing a loaf that is 1/3 granary flour and 2/3's white flour baked on the white bread setting.  The bread does not last long as the kids like it.  I don't like plain white bread made in the maker (often bland) or wholemeal that I find to heavy.

If anyone can help, I'm looking for a granary / multi-grain recipe containing a few seed types that produces a light texture loaf ?

Any thoughts appreciated

Many thanks.

Postal Grunt's picture
Postal Grunt

Try substituting milk for some of the water in your dough if that fits within your diet.

clazar123's picture
clazar123

Try the search box for "fluffy whole wheat"-I think that was one of the titles. Adding seeds will make it inherently a bit heavier and chewier. Did you want to increase the whole grain content and still have a fluffy loaf?

http://microbaker.yolasite.com/whole-wheat-bread.php

http://www.thefreshloaf.com/node/36639/100-whole-wheat-bread

This person makes a lovely looking 100% WW loaf.