Bread makers help! I've used normal instead of strong flour.

[Spidermama]

I thought the dough didn't feel right. The looking at the packed I notice that half of the flour I used was normal wholemeal instead of strong wholemeal.

It didn't ever feel right when kneading.

What's it going to turn out like.

I'm very pissed off because I didn't have time to make it really but am trying to impress my dad. Normally my bread is great but it seems it'll be shite this time.

where is it now? you could put some honey and a bit of oil in to make it more moist. i make a white loaf with half plain flour and milk instead of water, it is soft and quite strong.

It won't make much difference, I interchance the two regularly and just adjuxt the water. Yours probably just has a bit more water than usual in it. Have you baked it already or can you kneed in a little more flour until it feels right?

and bake for a little longer

It's rising at the moment. Slowly.

Conflicting reports here then. Fishie says add milk and OMDB says add flour.

When kneading it just wasn't as elastic as usual. Perhaps milk because it's fatty and liquid??

adding milk or fat will make it more cakey and crumbly in texture, which it already will be given it has a lower gluten content than strong flour.

I would just leave it to rise, giving it more time if necessary (and you have it), and bake it for longer. The loaf might be a bit denser than normal but will still taste like amazing home-made bread!

how has it come out sm?

omdb is right, milk would work for stretchier white flour gluten. i worded it badly, meant to tell you that it is possible to use a weaker flour, not that you put milk in yours.