I am used to making white bread but yesterday tried a wholemeal recipe (Delia) for the first time. The white I usually make gets kneaded, left to rise, kneaded again, rises again, baked, and when it's in the oven it expands to at least 2.5/3 times the size of the dough. I was surprised by the wholemeal recipe because it only requires mixing then rising in the bread tins for 40 minutes till it's about level with the top of the tins, and then straight into the oven.
It didn't rise at all in the oven so the loaves are miniature, and it's really, really dense. It does taste ok but it's so different to the light and fluffy white I'm used to! Do you think it's meant to be like this or do you think I've done something wrong? (I wondered if maybe my water wasn't hot enough...the yeast bubbled as I'd have expected though.)
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Food/recipes
Home made wholemeal bread question
12 replies
Pippaandpolly · 25/08/2011 15:58
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