June 1, 2017 - 11:27pm
Bread machine wholemeal.
If I go below say 200gm of organic white in 575gm starting mix I find this makes a dense loaf not rising much. I put in 3tsp of dried yeast and wary of adding more. The other ingredients are tbsp soft brown, tsp salt, tbsp olive oil and 33ml tap water (stood overnight).
Anyone suggestions as to how to make a 100% wholemeal or spelt loaf with a reasonable rise to it?
I do wonder of the machine does not allow enough time to rise but I don't want to extend that time if it means the yeast gets spent and it collapses anyway leaving me without knowing why. Just a point.
Thanks.
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With the right balance of flour, yeast and programme choice you can make most things work.
What are you after and which machine do you have?
Thanks, I am after a 100% wholemeal or spelt loaf. This will be a bit solid if I do that and use say 3 tsp of dried yeast, 1tbsp brown sugar and 1ts salt. I wonder if the rise time needs to be longer as I notice that some of the rise is completed when the bake period starts. I use the wholemeal setting which is 3hr40min.
i have a Andrew James bread make I got from a charity shop for a £10.
Download the manual online and follow a given recipe. There is a whole wheat setting and recipe.
For a 700g loaf...
260g water
8g oil
4g salt
8g brown sugar
14g milk powder
390g whole-wheat
4g yeast
For a 900g loaf...
330g water
12g oil
8g salt
10g brown sugar
21g milk powder
570g whole-wheat
6g yeast
In order of ingredients going into the pan...
Water (or liquids etc) first.
Dry ingredients next (sugar, salt and flour etc)
Yeast; last (on top) [make an indent in the flour and pour yeast into it making sure it avoids the salt and liquid]
Programme 3 is whole-wheat and I believe you can choose crust colour.
See how that goes.