The Morphy Richards BM Club

pigpen

wholemeal I tend to use less water in mine and a little more yeast otherwise it sinks badly.

I've never used hovis flour cos I am a cheap skate.. but have used allinsons (was 10p in the reduced bit!!.. and on BOGOF so I got about 6 bags!)

Check the dough as it is mixing at the beginning and if it is sticky add more flour.. If I used the rigth amount of water I add an extra cup of flour.. it should feel like a firm balloon.. lol and not glue itself to the edges

skipsmum

I use this bm with asda flour and yeast - no problems! X

zarazara

Hi , same "problem" here! However, I just choose to ignore it. I see the bread as homemade-rustic, and anyway it tastes delicious.

munchki

I use my MR fast bake nearly every other day. I must admit that I dont follow the recipes to the letter by adding my own extra bits to nearly every loaf. for the wholemeal I do mix half and half and every single loaf over the past 3 weeks has been perfect. I love experimenting with lots of different flavours!!

zarazara

munchki thats what I do mostly. I mix half and half wm and w. I only use Hovis flour. Theres a sundried tomato and olive loaf baking at the moment. yummmmmmmmmmmm

This_is_me_2

I have a Morphy Richards breadmaker (no the fastbake) and in the recipe book it says to add a vitamin C tablet to the wholemeal bread to make it rise. If you buy large packs of ingredients it works out cheaper per loaf but price aside the bread stays much fresher longer than a shop bought loaf even though it hasn't got all the rubbish in it.

xCharismax

Thank you for your replies.

Yes I have been using the wholemeal flour on it's own. Tried making the bread with and without the vitamin C tablet, using more and less yeast etc and the bread is staying the same. Though I haven't tried mixing with different flour or decreasing the water :think:

I've not seen allisons bread flour. Prolly not in Northern Ireland. Or it's stocked somewhere I don't shop?

So could I get away with just using shops own bread flour then? I think i'll 50/50 on the flour with the brown seeded flour that's working out great for me and see what the result is. Or give in and mix with white.

I honestly don't mind when it does sink but it's awful to cut. My OH stands laughing when i'm cutting it lol.

Penelope_Penguin

Hi there :beer: I'll add this to the existing MR FB thread to keep all ideas together.

Penny. x

pigpen

xCharismax wrote: »

Thank you for your replies.

Yes I have been using the wholemeal flour on it's own. Tried making the bread with and without the vitamin C tablet, using more and less yeast etc and the bread is staying the same. Though I haven't tried mixing with different flour or decreasing the water :think:

I've not seen allisons bread flour. Prolly not in Northern Ireland. Or it's stocked somewhere I don't shop?

So could I get away with just using shops own bread flour then? I think i'll 50/50 on the flour with the brown seeded flour that's working out great for me and see what the result is. Or give in and mix with white.

I honestly don't mind when it does sink but it's awful to cut. My OH stands laughing when i'm cutting it lol.

I ALWAYS use the shops own flour.. even when making a white loaf I use 50/50 tesco (usually) bread flour and tesco (usually) value plain flour

absfabs

1/3 white bread flour and 2/3 wholemeal bread flour works for me, always made with supermarkets' own brand flour.