Wholemeal/granary breadmaking help!

ANY_CHANCE

My son asked me if it would be better to sift the flour to get a better texture, i replied i didnt think so because i have to knead it.

But now you have said it does give better results i shall try it...cheers

janiebaby29

ANY_CHANCE wrote: »

My son asked me if it would be better to sift the flour to get a better texture, i replied i didnt think so because i have to knead it.

But now you have said it does give better results i shall try it...cheers

well my hubbie suggested it and it does work

janiebaby29

cracked it finally , Ive been experimenting and have made a loaf that tastes really good ,
Its 1/3 each white , wholemeal and granary :j
Its lighter then wholemeal but still has that nutty taste !!

janiebaby29

and its gorg as toast

Slinky_Malinky

Sounds delish :T

I haven`t yet dipped my toe into the water of home baked bread, but my ex-MIL does all her own and it is lovely.

Cazza1

Hi there!

I wonder if anybody here could help - I have been making wholemeal bread in the BM. We have a kenwood one and I'm pleased with it. I have been following the recipe from the BM booklet - for large light wholemeal rapid loaf. Its 3 hours and 20 mins. My only problem is that the bread is lovely on the day is made (although a little dense at the bottom) but gets dry very quickly. So sandwiches the next day are often dry which isn't particularly pleasant!

The recipe uses 11 fluid oz water, 3 tsp lemon juice, 425g wholemeal flour, 75g strong white bread flour, 4 tsp milk powder, 1 tsp salt, 2 tsp sugar, 25g butter and 1.5 tsp of dried yeast.

Does anyone have any suggestions for a less dense loaf that doesnt dry out so quickly? Its a shame because I'm considering going back to shop bought bread and I really dont want to do this!

Thanks OS peeps in advance!

Cazza x

mi_jardin

I'd swap some of the wholemeal flour for white. I have started buying chapatti flour 50/50 with white flour, but if I use more chapatti flour it does dry out quicker too. Its certainly worth a trying 50/50, you can always play around with it until you find a ratio that works for you.

SailorSam

I do 70% wholemeal and 30% white, but i slice it all as soon as it's cooled then put in the freezer to get out a few slices at a time. That may help your drying out

Bella56

Have you tried using the Delay option, so it is ready the next morning? It would be fresher then for sandwiches?
I've never heard of using lemon juice for BM bread, can't imagine why it would be needed???

Cazza1

Hi there!

Thats a good idea about slicing and freezing the whole loaf. I also do not know what the purpose of the lemon juice is but its in the recipe so I put it in. I do use the timer setting - and the bread is always fine that day but the 2nd day becomes very dry despite being well wrapped and put in the bread bin. Last night I used the timer delay and got a loaf ready for 7am - took it out and made OH's sandwiches at 8am. I used 275g wholemeal flour and 225g of white bread flour. It made a really nice loaf and LO and I had some for lunch - beans on toast yum!

I will see how this bread is tomorrow. I used the wholemeal rapid cycle which has a shorter rise time than the large wholemeal recipe (which doesn't ask for any white flour) so maybe changing the cycle may be an option and the bottom of the loaf may be less dense? I just feel scared to deviate from the recipes in the book!

Thanks for the tips! Great forum x x