Wholemeal/granary breadmaking help!

Sharra

Hiya
I've just dug my bread machine out of retirement but can't find the basic booklet that came with it. I want to make a wholemeal loaf with some pumpkin/sunflower seeds chucked in. I did find one recipe on here but it needs Vit C tablet which i don't have.
Does anyone have a recipe for me? (I think its a 1.5 lb machine)
Thanks loads

apple_mint

Sharra - which breadmaker do you have? My OH uses a panasonic and makes a great seeded loaf which is half white / half wholemeal. I'll dig out the recipe he uses.

apple_mint

Right here goes. There are three sizes for the Panasonic - OH makes the middle size which is classed as large.

Put into the bread maker in this order

1 tsp yeast
500g strong white flour (he uses 50/50 with wholemeal flour)
1tbsp sugar
25g butter
1 1/2 tbsp milk powder
1 1/2 tsp salt
350ml water

The seeds go into seed dispenser

Seeds:
Caraway seeds 1tsp (OH doesn't like caraway so he puts in extra of one of the others)
Sesame seeds 2 tbsp
Pumpkins seeds 1 tbsp
Poppy seeds 1 tbsp
Sunflower seeds 1tbsp

It goes on the Bake Raisin program for 4 hours

Whitefiver

Hi,

There are some useful recipes on the Carrs Breadmaker (flour) web site.

Regards,

White

joeyjac

Hi,

I've been making white bread with my breadmaker for a while now, think i've got it perfected.

I got some granary flour and some wholemeal flour cheap in Asda yesterday but i'm not sure how to amend my recipe, tried just substituting the flour but didn't really rise!

Here is the normal white bread recipe i use

180ml lukewarm water
1 tablespoon marg
400g strong white bread flour
pinch of salt
tablespoon of milk powder
teaspoon of easy bake yeast

Any suggestions would be great, fancy a change from white bread

Jo

Pink.

Hi joeyjac,

When I use wholemeal flour I use half white and half wholemeal as I find wholemeal alone makes the bread too heavy. Also most recipes recommend adding a crushed up vitamin C tablet when making wholemeal bread to help it to rise.

Pink

Gingernutmeg

Granary flour is white flour with malt sugars added to give it the brown colour and caramelly flavour. All this extra sugar can sometimes retard the yeast, and so you could try adding just a little more or some Vitamin C, as Pink-winged says - most bakeries add an improver of some sort to bread. I don't know much about bread machines (sorry) but is there a programme that will give it a longer rise? When I worked in a bakery, we always made wholemeal dough first, then granary, then white, and they were all ready at roughly the same time - wholemeal and granary flours do tend to need much longer rises than white.

Try going half and half (or even a third white, a third wholemeal and a third granary, it makes an interesting bread) and build up from that. If all else fails it could be the flour, it's funny stuff and can behave differently every time. Sometimes at the bakery we just got a bad bag and there's not a lot you can do about it!

joeyjac

Thanks for the advice so far, i'm going to try a loaf now with half wholemeal half white and a bit more yeast, don't have any vit C but will try that next if this doesn't work.

I'll let you know how it goes

Jo

joeyjac

just to let you know it worked perfectly so thanks for that:D

I will try it with granary flour next time

Jo

lucielle

Hi Has anybody got a good recipe for batch baking of wholemeal bread. Eldest son tried a Delia recipe today, it was awful, not sure if he followed it correctly. I haven't got a bread maker so I want to make it in bulk.

thriftlady_2

Was it this Delia recipe ? If so, it does come out very solid and quite heavy. This is because a loaf made with 100% wholemeal flour will never rise much. I've made a variaition on this recipe and I like it for its wheaty taste but my family aren't so keen.

The recipe I usually use is another Delia -this one. As you can see it is for a white loaf, but I substitute either half or a third of the flour for wholemeal strong flour. This makes a good, well-risen loaf I triple the recipe and divide it between 4 2lb loaf tins. The loaves come out just the right size for slicing into neat slices for sandwiches.

Another thought, was the flour your son used 'strong' or 'bread' flour ? You won't get good results if you use ordinary plain wholemeal. Also make sure your yeast isn't out of date and that the water is hand hot (not too hot and not too cold). Lastly Delia always adds too much salt to her bread recipes. Salt is important in bread, but you don't need too much -1 tsp to 1 ½ lbs of flour.

HTH:)