How to get soft, light wholemeal hm bread pls?

kingshir

Hello all you hm bread makers:D

I make lovely soft, light white bread at home (sometimes by hand other times in the BM) but my wholemeal loaves are always heavy. I know it is possible to make light wholemeal bread because Sainsbury do a gorgeous one in their Taste the Difference range, so please can someone please tell me what I need to do/add to emulate the Mr S bread?


Thanks in advance:beer:

savingforoz

You can try adding 100mg vitamin C powder to the mix - helps the rising, or use the water that potatoes have been cooked in instead of ordinary water.

I add olive oil to mine (2 - 3 tablespoons) which helps the texture.

ivyleaf

My "breadmaking tips" book suggests using half wholemeal flour and half plain. That seems to work quite well.

zippychick

I make 3 in 1 . Part wholemeal flour, granary, and SWB. I also follow the recipe for wholemeal bread and make sure to use the Wholemeal setting. I also add vit c as it is harder to rise it. Mine is morphyrichards , the recipe is on page 14 here "brown loaf". I just change the flour so equal parts of each. Perfect, yummy, light, gorgeous toasted. Ive only so far used Sunflower oil for this particular loaf, but will try olive oil soon.

kingshir

savingforoz wrote: »

You can try adding 100mg vitamin C powder to the mix - helps the rising, or use the water that potatoes have been cooked in instead of ordinary water.

I add olive oil to mine (2 - 3 tablespoons) which helps the texture.

Will certainly try the Vit C powder and I already add oilve oil to the mix.

_Ivyleaf_-_My_breadmaking_tips_book_suggests_using_half_wholemeal_flour_and_half_plain._That_seems_to_work_quite_well._QUOTE wrote:

I've tried this too and it certainly helps but what I'm after is a soft, seeded, wholemeal loaf, and the secrets of the supermarket bakeries:rotfl:
Too much to ask I guess!!:p

kingshir

zippychick wrote: »

I make 3 in 1 . Part wholemeal flour, granary, and SWB. I also follow the recipe for wholemeal bread and make sure to use the Wholemeal setting. I also add vit c as it is harder to rise it. Mine is morphyrichards , the recipe is on page 14 here "brown loaf". I just change the flour so equal parts of each. Perfect, yummy, light, gorgeous toasted. Ive only so far used Sunflower oil for this particular loaf, but will try olive oil soon.

Sounds great, can't wait to give it a go! Will I be able to get Vit C at the supermarket or is it a trip to the chemist or healthfood shop maybe?

ariba10

Crush the vit c tablets first. and we use olive oil in place of butter in all the bread we make.

Dried milk powder is reckoned to give a softer crust.

zippychick

kingshir wrote: »

Sounds great, can't wait to give it a go! Will I be able to get Vit C at the supermarket or is it a trip to the chemist or healthfood shop maybe?

It really is gorgeous! I got mine in a cheapy chemist for £1.80 but a big supermarket should have them. I know theres quite a lot of people here who don't add the milk but I do out of habit. For me it aint broke, so i aint gonna try and fix it. Let me know how you get on :j

kingshir

Will definitely let you know how I get on, thanks again.

shopndrop

I always use a 50/50 mix with wholemeal/white flour and it always turns out light - I use a BM though not by hand.

npsmama

If you want to make delicious light 100% wholemeal bread the best thing would be to get hold of the book called The Laurel's Kitchen Bread .It is a wonderful book and has very, very good step-by-steps on baking 100% wholemeal loaves. Seriously, this book changed my baking.

In summary:
- the dough should lose it's stickiness by being kneaded a lot; DO NOT add more flour in an attempt to make it less sticky or you will bake a brick!