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Annee
Member
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Posted: Mon Jan 14th, 2008 04:31 am |
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I am having trouble with my honey whole wheat bread. The loaves look & taste great but the texture is a bit crumbly. What might be the problem?
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KSherrill
Moderator
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Posted: Tue Jan 15th, 2008 12:49 am |
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| My first thought is too much flour. What recipe are you using--the one from the newer Bread Becker recipe book?
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Annee
Member
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Posted: Tue Jan 15th, 2008 06:52 am |
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I am using a recipe I found on the internet. i don't have any of the BB recipe books as I live in Australia. I would love a good all round bread recipe for my whole wheat flour. We grow a good hard wheat & I use honey because I cannot get succanat here in South Australia.
Hope you can help
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KSherrill
Moderator
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Posted: Tue Jan 15th, 2008 12:12 pm |
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Here is the recipe I use for our everyday bread. It's pretty much the recipe from the red book, with just a little more lecithin and yeast. You can use all hard white wheat, or try a combiniation of grains.
Honey Wheat Bread
- 1½ C hot water
- 1/3 C olive oil
- 1/3 C honey
- 1 egg
- 4 ½ C freshly milled hard white wheat flour (mill 3 C grain) or a mixture of grains (mill 2 C hard white, ½ C hard red, ½ C spelt, 2 handfuls of millet)
- ¼ + flaxseed (pre-ground in coffee grinder or Tribest))
- ¼ C lecithin
- 2 tsp. Real Salt®
- 1 tsp. gluten
- 1¼ TBSP yeast
Mix together ingredients, let sit for 5-10 minutes. Knead 5-8 minutes with short rests here and there. Do not add extra flour! Cover and rise in a warm place until double, usually 45-50 minutes.
On a smooth surface (I use a textured glass cutting "board"), dump out dough. Lightly oil rolling pin. Do not add extra flour! Roll dough out into a rectangle less than 1/2" thick. (You don't need to be exact, this is just to give you an idea. The point is to roll out bubbles.) Roll the rectangle up like a rug, using a chopper/scraper to release any dough sticking to your counter or cutting board.
Seal the seams and fold in the ends, pressing and rolling it around a bit to get rid of any additional bubbles. Fold the roll in half to find the center, then cut in two. Press each half in a lightly-oiled bread pan (oil the bottom only), seam down. Push down on each end with the palm of your hand to flatten. Then tuck the edges in all around with your finger tips. This gives the dough a rounded shape and helps it to rise up evenly in a pretty dome.
Let rise in a warm place for 50 minutes. I let it rise in the oven, then turn the oven on without preheating it. Bake at 350 for 20-22 minutes on middle rack.
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JeanM
Member
| Joined: | Tue May 13th, 2008 |
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| Posts: | 6 |
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Offline
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Posted: Wed Jun 18th, 2008 03:22 am |
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I use this recipe for my bread and have no trouble at all with it rising beautifully. Is there some other reason you add a little more yeast than what the red book calls for? Actually, I don't use the flax.....would that maybe cause it to be heavier and thus the reason for the extra yeast?
Thanks so much!
Jean
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KSherrill
Moderator
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Posted: Thu Jun 19th, 2008 07:02 pm |
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| The flax makes the bread softer and moister, but doesn't really affect the rise much. I mainly add the extra yeast to account for the spelt. I didn't add the extra yeast consciously at first, but realized that I was adding a heaping tablespoon. So I altered the recipe I send people to include that extra amount.
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JeanM
Member
| Joined: | Tue May 13th, 2008 |
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| Posts: | 6 |
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Posted: Tue Jun 24th, 2008 02:47 am |
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| Thank you, KSherrill!
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