Quick questions on bread making

mirabelle

Hello top_drawer

I cook my wholemeal bread for 5 hours on Bake Raisin program for seeded bread. For other flours I bake for 4 hours and leave out the vitamin C.

Recipe:
1 and quarter teaspoons of dried yeast
600g of strong bread flour (wholemeal)
1 and half tablespoons of sugar
25 g of butter
2 tablespoons of milk powder
1 and half teaspoons of salt
4ooml of water
any seeds you like, poppy,sunflower, pumpin, caraway, sesame (8 tablespoons)
Vitamin C powder One quarter of teaspoon.
400 ml of water

It looks to me as though you are using a lot of Vitamin C. My breadmaker is Panasonic and I have used it every day for 2 years. It's the best kitchen appliance I have bought. Another tip is that I have tried lots of dried yeast and the best one is Tesco in the sachets. The problem could be the yeast you are using and the length of time cooking.

angeltreats

I don't use my breadmaker anymore but this would be my wholemeal bread recipe, which gives a soft crust. This yields two medium size loaves.

1000g strong flour (half white, half wholemeal)
300ml milk
300ml water (if you wanted crustier bread, use all water and no milk)
20g salt
10g yeast (I use dried and activate it in a bit of warm water with a teaspoon of sugar before adding it to everything else)
two handfuls of whatever seeds

I leave it to double in size, then knock it back, divide it in two, shape it, stick it in tins then leave to prove till doubled in size. Then I put it in the oven at 225ºC for about ten minutes, then turn it down to about 170ºC for another twenty to thirty minutes. When it comes out, I brush it with a wee bit of oil (it softens the crust) and cover it in a tea towel till it cools.

Meant to say, I've never tried adding vitamin C but I've never found the need to - do you think it really improves the rise/texture much?

top_drawer_2

Thank you everyone! I guess I can start with making bread with half and half, or I could take out the vitamin c...

I use Eaves Farm Yeast and have been since having the breadmaker, its always been fine with any other bread....

Its going to take forever to perfect this recipe as it takes sooo long ...

angeltreats

You could try it on a quicker programme? Rapid or whatever.

top_drawer_2

I do't seem to have that option - I have the Morthy Richards 48220 series and havent come across anything in the manual about a fastbake.

bertiebots

I have just started making 50-50 loaves with my breadmaker . Dont know why its taken me so long to try anything but white lol!.. anyway I just adapted my basic recipe which is for a large loaf so its-
1 1/2 cups water
2 t-spoons salt
2 table spoons sugar or honey
4 table spoons of dried milk (for added vits.)
4 table spoons of sunflour oil (or whatever oil/butter you want)
2 cups strong white flour
2 cups of strong wholemeal flour
1 1/2 t spoons dried yeast
Done on the basic setting of my MR fastbake.....makes the best bread I have ever done and its even easier to slice!

edit to say its a lovely soft crust too!

zippychick

Hi Top_Drawer:hello:

Help with making seeded bread - this thread may offer you some help and suggestion

I'll add your thread to the Breadmaking quick questions thread later, so we keep the information together

thanks:)
Zip

top_drawer_2

Bertie Bots - I tried ur's and it worked ok but came out with a knobbly top, I ried it again but added a tsp more water and used olive oil instead of butter and it was AMAZING!!

Thanks I am going to work my way through the different versions of wholemeal bread.

TD

Tia_Maria06

I must be doing something wrong, I am following the recipe to the letter and my bread is SOOooooo thick and heavy.. Help me please

sazzy6

I have got my dough program on as I type and I want to try baking in the oven (as lots of people on here say it tastes better) so I just want to check a few things.

I don't have a tin so I am planning on shaping into a round and cutting a cross on the top - is this the right thing to do?

Once shaped do I then leave to rise again?

If so how do I stop the top drying out - cover with a tea towel? Oil it?

Many thanks - I'm sure you'll set me straight (as always!)
:beer:

Oh and what temp in the oven and how long - I'm being to think I should have just used the normal function :think: