[Becky H]

Hi Guys,

I have been moderately successful with white bread although it still seems a bit heavy but the wholewheat bread is defeating me - so heavy it is ineddible Three times in a row!

Please if any of you have a fail safe whole wheat receipe please could you post with method as really need a new one

Many thanks

Becky

[mumofstig]

I think most people use some white flour in the mix, rather than all wholemeal, in order to lighten the loaf a bit
Otherwise mine would be very heavy like yours 

[joyfull]

when I had a breadmaker the recipe booklet also used to suggest a crushed vitamin C tablet when making wholemeal bread.

[DD.]

I think most people use some white flour in the mix, rather than all wholemeal, in order to lighten the loaf a bit
Otherwise mine would be very heavy like yours 

Yep - 100g of white and 400g of wholemeal goes in my mix.

[Becky H]

Thank you all! Am off to try this and see if it works need rolls and loaf for our holiday

I'll report back!

Bex

[Trillium]

I add part white flour to mine as well, otherwise I get bricks.   

[MitchGriffin]

Hi Beks, I usually use two parts whole wheat and one part strong white flour.You get the whole wheat taste but lighter. you may find this will need a little tweaking but is a good one for the oven my preference, or bread maker hope this helps if not let me know and i`ll dig out some recipes. Kind regards Mitch. 

[DD.]

I found, as I said, that it doesn't need to be diluted down that far.

1 part to 4 does it for me.

[Becky H]

Thanks all I have used part white and the results were much more eddible in fact half has disapeared already the OH obviously liked it!!!

[mumofstig]

Result 

[kevinp]

I am waiting for some to rise at the moment 1/3 strong white 2/3 whole meal I am going to be making rolls with mine

[sloegin]

I make Irish wheaten bread with wholemeal flour, buttermilk, baking soda & water no yeast. I'll get you the quantities if you want?