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Home made wholemeal bread question

(13 Posts)
Pippaandpolly Thu 25-Aug-11 15:58:46

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.)

wahwahwah Thu 25-Aug-11 16:05:21

Naaaah. Same format as for white. You can mix white in with the wholemeal so it is a little lighter. Water should be blood-warm and not hot.

midnightexpress Thu 25-Aug-11 16:07:34

It doesn't rise as much as white (which is why it's often mixed 50/50 with white flour to make a lighter loaf). You usually need a bit more water for a wholemeal loaf too than for white.

Pippaandpolly Thu 25-Aug-11 16:24:44

So do you think it's meant to be like it is then? I mean it tastes fine and I followed the recipe exactly, there's just so little of it compared to what I expected.

Next time will try 50/50 with white I think as if this is how it's meant to be it's not remotely cost effective - would need about 4 slices of toast for breakfast/sandwiches!

wahwahwah Thu 25-Aug-11 16:28:47

It is denser than white but shouldn't be heavy enough to club a baby seal.

fishie Thu 25-Aug-11 16:33:04

honey will make it softer and keep longer.

Pippaandpolly Thu 25-Aug-11 16:48:22

wahwahwah that's a good test, but where do I find a baby seal to test it on!? <packs bread up and heads to the zoo>

wahwahwah Thu 25-Aug-11 16:49:40

I would contact the WWF if I were you...

SofaQueen Sun 28-Aug-11 08:18:55

Wholemeal breads need much longer rising times than white, and lots more work to properly form glutens (IME). Additionally, try adding a pinch of Vitamin C in your mix to help it rise (a trick used in many bread machine recipes).

bacon Mon 29-Aug-11 15:49:12

agree that using 50/50 is better. I find 100% far too heavy. Also adding vit C as stated can work.

Bread making is hard, many a time I have highs and lows.

Pippaandpolly Tue 30-Aug-11 17:00:10

Interesting about the vitamin C sofa and bacon - in what form? (Am imagining a vitamin pill crushed up but assuming I'm wrong!)

UptoapointLordCopper Tue 30-Aug-11 20:23:55

This makes lovely soft fluffy wholemeal bread. Also says to add vitamin C ( + reasons) - I crush vit C pill.

SofaQueen Tue 30-Aug-11 23:20:08

You can buy powdered Vit C in places like Barratts, or look at some online "health food" sites.

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