Bread machine very inconsistant
I have a Cuisinart machine and the breads fail unless I use only all purpose flour and only make 1.5 lb loaves. Bread flour doesn't work and rye and whole wheat flours, even mixed with all purpose flour (and following the recipies that came with the machine) tend to be very dense on the bottom. Some combos lead to dense on the bottom and risen and collapsed on the top. Freshly bought yeast didn't change anything. I bought some vital wheat gluten but don't have a clue how much to add.
Things I'd like to be able to do.
1) 2-lb. loaves
2) 100% whole wheat and 50% whole wheat bread
3) 100% bread flour breads
4) NY deli type rye bread
The flour I use is local (Oregon). The whole wheat and rye flours come from Bob's Red Mill. The all purpose and "bread" flour are whatever local brand is cheapest at the time I need another bag. White flour is stored on the shelf; the others are kept in the freezer and weighed out several hours before I want to bake. The only reason I use a bread machine is that I have arthritis in both thumbs and it's too painful to knead..
Suggestions gratefully accepted!