How do you make granary bread in your bread maker?

clive0510

Hi. Do you own a bread maker? and if so can you please tell me how to make a granary loaf without it coming out resembling a brick. tried 3 times now. each time there is no or very little rise and i could give the bread to next door to use as hardcore on there extension. 
Anyway any help appreciated. before i get shot down in flames again for not ending my post in a question, my question is as per the title. thanks.

QrizB

Might be better asked on the "old style" board, unless you're serious about the hard core application!

clive0510

QrizB said:

Might be better asked on the "old style" board, unless you're serious about the hard core application!

I dont see any 'old style' board.

MyRealNameToo

What flour are you using?
Does your machine have a granary setting?
Presumably the yeast is otherwise good?

clive0510

flour is hovis granary bread flour
machine says use normal bread setting-number 1. 
yeast is allinsons bread yeast in date till 2027.

Rodders53

Make and model of breadmaker?

Brand of flours and yeasts used?  Fresh (date's OK)?

Recipe?

What does the Breadmaker's Instruction leaflet suggest as likely cause(s).

My Panasonic leaflet is quite comprehensive with problem solving.  The only Granary I've made in it, though, was a 'packet mix' from a supermarket.  Our usual is a 25:75 up to 50:50 wholemeal:white mix.

Old style moneymaking is one sub-forum QrizB may be thinking of: 

Wholemeal/granary breadmaking help! — MoneySavingExpert Forum may be a place to start reading in there?

QrizB

clive0510 said:

QrizB said:

Might be better asked on the "old style" board, unless you're serious about the hard core application!

I dont see any 'old style' board.

Rodders53 got it. It's where the bakers / bottlers / preservers all hang out.

Rodders53 said:

Old style moneymaking is one sub-forum QrizB may be thinking of: 

https://forums.moneysavingexpert.com/categories/old-style-moneysaving

The Granary thread linked by Rodders53 above is a decade old and closed, but there's likely to be a more recent one if you need to ask specific questions.

Rodders53

QrizB said:

The Granary thread linked by Rodders53 above is a decade old and closed,

The wonders of the MSE forum search feature has that one near the top for <breadmaker granary> (or whatever my exact entry was )

Slinky

100% wholemeal or granary tend to be quite dense in my experience. You get a better rise using 50/50 wholemeal and strong white. 

clive0510

Slinky said:

100% wholemeal or granary tend to be quite dense in my experience. You get a better rise using 50/50 wholemeal and strong white. 

thats exactly what i shall be doing in future.

jennifernil

We have a Panasonic machine, we use a variety of wholemeal flours, including granary, but do use it 50/50 with a strong white and a fast acting dried yeast.

We have various settings on the machine, we use “wholemeal”.   That takes 5 hours.  White setting takes 4 hours.