Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Becky H on September 10, 2010, 07:34
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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
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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 :(
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when I had a breadmaker the recipe booklet also used to suggest a crushed vitamin C tablet when making wholemeal bread.
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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.
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Thank you all! Am off to try this and see if it works need rolls and loaf for our holiday 8)
I'll report back!
Bex
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I add part white flour to mine as well, otherwise I get bricks. :dry:
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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. :D
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I found, as I said, that it doesn't need to be diluted down that far.
1 part to 4 does it for me.
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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!!! :D
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Result ;)
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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 :)
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I make Irish wheaten bread with wholemeal flour, buttermilk, baking soda & water no yeast. I'll get you the quantities if you want?