Wholemeal/granary breadmaking help!

zippychick

there is an older thread on making wholemeal bread. Ill merge this later

Zip

Bella79

Hi all,


Ive been a avid bread maker for a while and do it all by hand , but ive always used white flour, however ive decided i wanted to use wholmeal now, im turning out the loafs there well risen but they just seem a bit dry ?, do you think another tbsp of oil in the mixture would help ?

Or have any of you had this problem when making wholemeal bread ?

Thankyou os'ers xx

zippychick

this recipe is gorgeous for wholemeal rolls and we also have a homemade wholemeal bread thread. (try saying that fast ten times in a row!)

Have you tried delias wholemeal recipe? give that a google But adding a little oil won't do any harm

i will merge this later

Zip

LittleBrownFrog

I find that using honey or molasses instead of sugar makes for a more moist wholemeal loaf.

oldtractor

I use the normal recipe but use half white and half wholemeal.

Darren_G

I would agree with oldtractor on using a proportion of white flour rather than all wholemeal. I generally use between 25% and 60% wholemeal and that gives a lovely flavour while keeping a nice soft texture for the kid's pack up sandwiches. Makes a much nicer slice of toast than plain white too

AlwaysAllie

oldtractor wrote: »

I use the normal recipe but use half white and half wholemeal.

I do 1/3 white and 2/3 w'meal

AA