How to get soft, light wholemeal hm bread pls?

Butterfly_Brain

I make mine with half wholemeal flour and half SW flour and add sunflower oil with the milk. I find that if I just use the BM to make the dough then prove it overnight in a bowl it is much softer and better tasting

zippychick

I would quite like to try that so could someone answer for me -

1) Use Dough setting , then put in slightly oiled or greased bowl - does that sound right? Do i then cover it with clingfilm to seal? Then once its doubled in size (or been left overnight as i understand is possible), do i shape it how i want it cooked? And then let it rest again? Or can it be cooked straight away?

TIA

Athome1

Zippychick, I just wanted to let you know that I made the loaf using a third each of granary, seed & grain and wholemeal flour. I added olive oil and used a mix of milk and water, also used the Vit C as suggested (Sainsburys sell it in the ins-store chemist). I mixed it in the BM and them shaped it and left it to prove for approx 45mins and then baked it in the oven. Result! It was fantastic, so A BIG THANK YOU Zippchick:T:T:T

Butterfly_Brain

zippychick wrote: »

I would quite like to try that so could someone answer for me -

1) Use Dough setting , then put in slightly oiled or greased bowl - does that sound right? Do i then cover it with clingfilm to seal? Then once its doubled in size (or been left overnight as i understand is possible), do i shape it how i want it cooked? And then let it rest again? Or can it be cooked straight away?

TIA

Yes that's exactly right hope it goes well x