Light Wholemeal bread

[satimis]

Just baked a 750g loaf with the recipe modified from;

http://www.kenwoodworld.com/uk/My-Kenwood-Kitchen/BM450-Recipes/Light-Wholemeal/

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

Dispenser
---------
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

B.R.
satimis

[Red Apple Guy]

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.

Red

[duonyte]

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.

[satimis]

Hi,

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

B.R.
satimis

[duonyte]

Any dairy makes a more tender crumb, sour cream would definitely do so.

[satimis]

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:
Ingredients
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

Dispenser
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.

loaf
http://ubuntuone.com/1dibr3dAPZ4NU1kLWQFhdN

texture
http://ubuntuone.com/6v6zx4NbH4mdzokyW2iBGp

satimis