Getting brown bread to rise

AElene

Thankyou for your replies. Sorry, he's making it by hand, I just recalled seeing something about using Vitamin C in an old breadmaker manual I've got somewhere.

wholemeal has very little gluten, so will not rise much.

I think Vitamin C (ascorbic acid) has an effect on the gluten?

ampersand

Fresh yeast is still free from MrT. Just tell your relly to ask for some.

I use my oap hands, basin, 1/2 strong white+1/2 wholemeal bread flour, salt, yeast, lard, water, adding seeds or other use-up bits and pieces e.g. cheese, grated onion, olives, herbs.

No 2 batches are ever the same, but they never fail:-)

AElene

Half and half white and wholemeal is a good idea x

[Deleted User]

ascorbic acid (vit c) helps yeast to work quicker and faster, you could get a taller loaf but equally you could get a collapse because the yeast becomes exhausted too quickly. Personally I like a dense loaf and often make wholemeal with rye and a longer cooler rise to develop flavours. I don`t add vit c. I generally use a hot lidded cloche and sourdough, this gives me a well risen loaf with good crust and crumb. OH could use any large lidded container to experiment, there are a lot of methods of making bread, it is an adventure