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    You are in: Home / Community Forums / Breads & Baking / Light Wholemeal bread
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    Light Wholemeal bread

    Thu Mar 15, 2012 12:31 pm Groupie
    Just baked a 750g loaf with the recipe modified from;

    Program 4

    Ingredients 750g Loaf

    Lukewarm Water 280ml (40 degC)
    Lemon Juice 1 tbsp
    Wholemeal Bread flour (stone ground) 325g
    Unbleached White Bread Flour (strong) 175g
    Skimmed Milk Powder 2 tsp
    Sour cream 40g
    Salt 1 tsp
    Sugar 2 tsp
    canola oil 40g
    Inst Dried Yeast 2 tsp

    Poppy seed 5g
    Almond dices 20g

    Added lemon juice, skimmed milk powder, salt, sugar and canol oil to lukewarm water. Stirred the mixture well allowing the same standing in room temperature for about 30 min. Mixed the wholemeal flour, white bread flour and inst dried yeast in another bowl by hand. Poured lukewarm water and flour in the baking pan.

    The rapid wholewheat program begins with a 5 minute pre-heat period. During this time the kneader will not operate.

    Total Cycle Time 2:39 hrs
    Preheat 0.05 hr

    Remaining Time
    Kneading starts 2:34 hrs
    Dispenser actuated 2:20 hrs
    Kneading stops/Rise begins 2:07 hrs
    Kneading restarts 1:36 hrs (only about 15 sec)
    Baking starts 0:47 hrs

    A very soft loaf was baked with nice texture and crispy crust. The only drawback is the loaf top swelling like a balloon and falling down in the center half way at finish.

    Is there any solution? Advice and comment would be apprecited. TIA

    Red Apple Guy
    Thu Mar 15, 2012 2:21 pm
    Forum Host
    I think the colapse you mention is due to over-proofing or in this case "over yeasting". The 750 g loaf recipe calls for 1 1/2 tsp yeast, but you wrote 2 tsp in your recipe. If you did use 2, the machine would not stop the proofing in time. The yeast would be "done" and yet the machine is still letting it proof instead of baking.

    Also, try adding the yeast on top of the flours instead of mixing it in.

    Thu Mar 15, 2012 2:39 pm
    Forum Host
    You can also try increasing the salt by 1/4 tsp. It seems a little light to me, given the amount of flour, and I normally use less salt than recipes require. Salt helps control the action of the yeast.
    Thu Mar 15, 2012 11:05 pm Groupie

    Thanks for your advice.

    This is my 2nd round. In my previous baking I used 1-1/2 tsp yeast, collapse still found. The texture was NOT so nice and leavening not so good. Therefore I increased yeast to 2 tsp with nice texture and leavening resulted.

    The bread is so soft tasting not like wholemeal but similar to white bread except the brown colour. Would it be the result of sour cream? In my previous baking I didn't add sour cream. The bread tasted similar to wholemeal, not soft. The proportion of flour, wholemeal : white, was the same.

    In next round I'll increase salt quantity as advised by duonyte

    Thu Mar 15, 2012 11:39 pm
    Forum Host
    Any dairy makes a more tender crumb, sour cream would definitely do so.
    Tue Mar 20, 2012 11:40 am Groupie
    Just baked another light wholemeal loaf. Because running short of wholemeal flour the loaf size is 500g instead of 750g. Ingredient quantity has been adjusted by proportion.

    The recipe:
    Water 190ml (temperature-40 deg C)
    Lemon Juice 1 tbsp
    Wholemeal Bread 217g
    Unbleached White Bread Flour 117g
    Skimmed Milk Powder 2 tsp
    Sour Cream 35g
    Salt 1 tsp
    Sugar 2 tsp
    Canola oil 17g
    Easy Blend Dried Yeast 1 1/2 tsp

    Walnut, slightly sweetened 20g(chopped)
    cashews, salted 20g(chopped)

    Total Cycle Time 2:39 hrs
    Preheat 0.05 hr

    Remaining Time
    2:34 hrs Kneading starts
    2:20 hrs Dispenser actuated
    2:07 hrs Kneading stops/Rise begins
    1:36 hrs Kneading restarts (only about 15 sec)
    0:47 hrs Baking starts

    A loaf baked with nice texture, tender and crispy crust. The bread tastes very soft except a little salted. Maybe it is caused by the salted cashews. There is no collapse on the loaf top.



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