November 22, 2018 - 12:45pm
Whole grain hearth-type breads in bread machine?
Hello! I just joined.
For quite a few years, ending about 1 3/4 years ago when I moved to another city and left my Zojirushi BBCC-S15 behind, I made a 100% whole wheat that I really liked; it was fairly crusty, which I like.
Now I'm awaiting delivery of a Zojirushi BB-PAC20 Virtuoso. I see so many pictures on this site of what I'll call "hearthy" breads with thick crusts that I'm inspired to move beyond my "simple" whole-grain standby of yore. An example picture is, at this writing, at the top of TFL's home page.
Can I make hearthy breads in a machine?
You just might have to play around with the amounts to get it to suit your bread machine. Here is the recipe I used in my bread machine before I got into sourdough:
Honey Whole Wheat Bread
Makes 2 lb loaf
1 1/2 cups water
2 tablespoons and 2 teaspoons honey
2 tablespoons and 2 teaspoons butter, softened
1 2/3 teaspoon salt
2 tablespoons and 2 teaspoons powdered milk
2 1/4 cups flour
1 1/3 cup whole wheat flour
1/2 cup rolled oats
1 1/4 teaspoon yeast
Directions: Choose whole grain or whole wheat setting, regular crust. Add ingredients to bread machine in order directed by machine manufacturer.
Do you know what compensating changes would allow converting your recipe use to only whole wheat flour (and oats), omitting the refined flour?
For the prior recipe I mentioned originally, I omitted powdered milk without apparent ill effect. I avoid animal products, although I could be willing to make an occasional small-quantity exception where necessary to get a good loaf. But as to butter (saturated fat) I'm more zealous, so I'd be looking to substitute mashed banana.
It took me quite some time to tweak the recipe so it didn’t overproof but I knew nothing about bread back then not that I know a lot now. Ha ha!
I do know that I used Robin Hood Multigrain Best for bread flour instead of the white flour and it worked perfectly.
I think you can leave the butter out and it should be fine.
Hope this helps.
There are a few barriers to an easy answer so some experimentation is called for.
1. It is harder to convert a recipe that is measured by volume. If there are weighed ingredients, it would be much easier to figure out the baker's percentage and change ingredients.
2. Whole wheat bread really needs some time to soak up the moisture-those branny bits aren't the best sponges and if they don't get a chance to soak it up before the bake, they will continue to do so after the bake and that is when you experience crumbly slices. Most bread machines-even on whole grain setting- don't allow enough time. If you are able to program the wait time after mixing, make it as long as possible-30-60 minutes minimum.
Substituting for milk and butter is easy enough-any liquid for the milk (almond,soy,rice,etc) . Milk offers a little milk sugar for browning and a little fat for tenderness-increase the fat amount to compensate.
Any oil can be substituted for the butter in equal amount.
Cooked potato and the water it is cooked in can also be used to tenderize and moisten the crumb. Banana will also work.
Have delicious fun!
Busy few days here -- not including the arrival of my new Zo today! But I'll be back...
Hi, just joined. I have an old BBCC-S15 and would like to make a loaf of wheat bread. Could you please provide your recipe/instructions again? Thanks!!!
Would you please provide your recipe for the wheat bread for the BBCC-S15? Thanks!!!
It should work for any bread machine.
I appreciate it!
The honey whole wheat bread recipe?