Fluffy wholemeal? Panasonic SD255

tillymama_2

Sorry if this is in the wrong place, but I couldn't find a relevant thread to add it to...

We did our first wholemeal loaf yesterday (opted for 50/50 strong white flour/strong wholemeal flour). Loaf was lovely, but a nightmare to slice. It was a lot 'fluffier' than a white one...very light and airy, and just folds underneath the knife as you cut. The white ones have so far been ok to slice.

I just wanted to ask if this is just normal for a wholemeal loaf, and they are just a !!!!!! to slice...or if there's something we can do to make it a bit firmer?

Thanks,

Helen

[Deleted User]

Was it a "normal" wholemeal or a rapid?

How much yeast did you use? I use 1 1/4 tsp for a rapid and it always turns out ok.

It is quite a soft wholemeal loaf with being 50/50 but mine are usually managable to slice and I couldn't describe them as "fluffy".

Did it have large holes in any part of it?

tillymama_2

Thanks for your reply Waggle Dancer.

It was a normal loaf, not rapid. And used 1 tsp of yeast to 475g of flour, as per the recipe book that came with the machine. It wasn't holey, well not before I sliced it anyway :rolleyes:

KarrieBee

I'm stumped as we have the opposite problem - our wholemeal loaves can be a bit on the dense side, far more so than the white or granary. My FIL says that adding a bit of rye flour helps the texture - he works out the total amount of flour needed and then plays about with the combinations. perhaps up the ratio of wholemeal to white?

Penelope_Penguin

tillymama wrote: »

We did our first wholemeal loaf yesterday (opted for 50/50 strong white flour/strong wholemeal flour). Loaf was lovely, but a nightmare to slice. It was a lot 'fluffier' than a white one...very light and airy, and just folds underneath the knife as you cut. The white ones have so far been ok to slice.

Did you allow the loaf to cool If I want to cut neat slices I don't cut a loaf until the day after making them

I'll add this to the Panasonic BM Quick Questions thread later.

Penny. x

Jack's_mummy

I do 300g white/100g wholemeal loaf but cook it on the basic white setting.

Also as Penny says it's easier to slice after at least 12 hours

Skintmama

I have the same breadmaker and find we do not enjoy the very fluffy loaves but prefer a firmer crumb.
I use the basic white setting unless it is a 100% wholemeal loaf and use the Rapidbake programme. It is then easy to make a loaf in the evening, cool it and wrap in a clean teatowel before we go to bed.