Problem with second rising when using 100% wholemeal in mix ?
This is becoming very frustrating. I've been making my own bread for years but I have a constant problem when adding 100% stoneground wholemeal to my mix. I have tried 50/50 (white/brown) and progressively reduced the brown by 1oz each baking but still my loaf struggles to rise on the 2nd rising. It rises fine on the 1st rising but I do prefer to give it a second. I am now on 12 white - 4 brown and it is still struggling even with x2 sachets of yeast in the mix.
I could add Vit' C but I'd rather not. So what is the problem and how on Earth do artisan or commercial bakers make 100% wholemeal when I cannot even get mine to rise with the above combinations of white/brown. really very frustrating as I do know how to make bread !?
I'd be really grateful for any ideas about this.