Breadmaker problem, need low sugar brown bread

peachespeaches

I have the Cookworks breadmaker, the one that is like the Morphy Richards. I have had it at least 5 years. I have recently found that I am borderline diabetic (no treatment but diet) and have high cholesterol. I am trying my best to make dietary changes, one that the practice nurse suggested was to switch to wholemeal bread as it is a "slow burn" carb and makes you satisfied for longer.

So I got the breadmaker out, and tried the wholemeal recipe I have. It calls for 3 tbsp brown sugar. If I dont put sugar in, or put in a reduced quantity the bread doesnt rise and is a big heavy brick like lump. I have tried extra yeast, but without the sugar it doesnt do the trick. My husband loves wholemeal bread too, so I want to persist with this. I am using Allinson wholemeal or seeded flour for breadmaking, I have also tried Sainsbury's taste the difference seeded breadmaking flour, but it was expensive. I have found Aldi breadmaking "just add water" bags OK for 65p, but the bread lacks taste.

Any recipe suggestions.

Memory_Girl

You need more sugar in a wholemeal loaf as you need more CO2 from the yeast in order to get a decent rise in a short time.

It means that the yeast "eats" more of the sugar in order to create the CO2.

If you are looking for a lower sugar and lower yeast recipe - then try looking for a sourdough or longer rising bread dough recipe instead.

BTW - you may want to google "Eat for Life" .............. not giving medical advice obviously but some of my family members have had fantastic results modifying their usual diets to include many more veggies and wholefoods. If nothing else it will give you a whole new repertoire of recipes to look at whilst you make the transition.

MG

notanewuser

If diabetes is a risk, ditching bread of all kinds is probably a better idea. Many many health professionals' knowledge (and that of Diabetes UK) is scarily out of date.

peachespeaches

I have been able to keep my blood glucose within reasonable limits by switching to porridge with sweetener for breakfast and I slice of nice wholemeal bread for lunch with whatever, cutting out all cakes and sweetened drinks. The symptoms of peripheral neuropathy I had have all but gone and Ive lost about half a stone. I dont want to ditch all the carbs I see them as part of a balanced diet. I have been referred to the local NHS Reshape group but just waiting for a class to start near me.

So the bottom line is , I still want to find a bread recipe! I might try half brown half white and see if that allows me to reduce the sugar.

pinkladyvenus

I use the following recipe in my cookworks breadmaker for a 1 1/2 lb 50/50 loaf

8oz wholemeal flour
8oz white flour
1 1/2 tsp salt
2 tsp sugar
1tsp yeast
1oz marg
9floz water (you may need to adjust slightly)
some times I add mixed seeds just pour in what looks enough

SailorSam

3 tablespoons sounds an awful lot of sugar. I've got a Panny and make my bread 70% wholemeal and 30% white. In the Panny recipie book, using white sugar it says one and half TEAspoons, i normally put in less than a teaspoon and about half teaspoon of salt.

Sky_

I never use sugar in my Panasonic. I mainly make rye/wholemeal bread, a very heavy 'dark' mix, and it rises perfectly. The programme I use lasts 3.5 hours.

When carbs like flour mix with yeast and water, the flour should break down enough to 'feed' the yeast, regardless of them being wholemeal or white carbs. Have you tried omitting the sugar totally and using a longish programme?

peachespeaches

pinkladyvenus wrote: »

I use the following recipe in my cookworks breadmaker for a 1 1/2 lb 50/50 loaf

8oz wholemeal flour
8oz white flour
1 1/2 tsp salt
2 tsp sugar
1tsp yeast
1oz marg
9floz water (you may need to adjust slightly)
some times I add mixed seeds just pour in what looks enough

I will try this thanks.

I have tried no sugar on the longest programme result is like a brick.