Advanced search

Bread maker. For dummies. Help please

(5 Posts)
DontBuyANewMumCashmere Mon 13-Jun-16 17:42:13

I have a Kenwood BM450 (if this is relevant.)

I made a loaf yesterday with 100% wholemeal flour, made from a local water Mill / stone ground place.
Not sure if I should have made it with 75% wm flour and 25% plain?

Furthermore it came out heavy as a brick, very dense, I could have killed someone if I'd thrown it at them. Seriously!

Troubleshooting says either too much flour, not enough yeast or not enough sugar. I definitely used the exact amounts, but does anyone have a good tip for too dense a loaf?

I still tried it and it tastes of bread, so not a total failure. grin

DontBuyANewMumCashmere Mon 13-Jun-16 17:42:57

Said dense loaf.

4merlyknownasSHD Wed 15-Jun-16 11:22:48

It certainly does look dense.
Things to consider:
Age of flour? (protein levels drop with age)
Age of yeast? (dead or alive)
Quantity of water? (a wet dough gives a more open structure)
When you added the salt, was it too near the yeast? (salt kills yeast)
When loaf was rising, did you go on time or size?
Also, I would generally add a little oil makes the structure softer) and also substitute, as you suggested, 25% of the WM flour for White.

4merlyknownasSHD Wed 15-Jun-16 11:26:06

Just seen that you used a bread maker.........doh! Sorry, I was thinking made by hand. Questions regarding flour, yeast and salt still apply though. Also, it may seem a very silly question, but I take it that you were using strong bread flour weren't you?

PassiveAgressiveQueen Sat 18-Jun-16 22:30:59

Has the machine broken it hasn't risen at all.

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now