Breadmaker wholemeal bread!

[Snadger]

I've had a Tesco's breadmaker for a while now and only used pre mixed ingredients where you just add water (Sunflower seed bread is my fave!)Anyway......................I was at a Tractor show the other day and they had an old threshing machine that was tractor driven and also a tractor driven corn mill.
I watched the straw and wheat be threshed then ground and finally bought a large bag of fresh wholemeal flour for a quid!

Just got round to using 500g of it in my breadmaker and the damm thing is nearly bouncing off the table as the bread is kneading.
I'll get back to you later with the results but if the smell is anything to go by (and it hasn't even started cooking yet) this should be ONE tasty loaf!

[zazen999]

I found it needed a little more water than a regular loaf. They don't last long either.




OH tends to scoff all my homemade bread pronto.

[Capsid]

Some recipes add vitamin c for wholemeal flour which helps the yeast along.

[Snadger]

I found it needed a little more water than a regular loaf. They don't last long either.




OH tends to scoff all my homemade bread pronto.

Frightened to add too much of anything in case it try's to make an escape through the breadmaker lid! I put in 300ml of water with 500g of flour. 1 1/2 teaspoons of salt and 2 teaspoons of sugar, a sachet of yeast and a splash of milk! Hope its ok!

[Snadger]

Some recipes add vitamin c for wholemeal flour which helps the yeast along.

Stayed clear of the recipes on the net with vitamin C (purely because I aint got any!)
There was quite a few though............hope its ok!

Anyway, Andrea says I haven't to worry so much!

[Two_Sheds]

I use wholemeal flour, but it tends to be brick-like unless I mix it with plain white.
About a 50/50 mix is good for us, with about 320ml water. No Vit C, just a handful of seeds.

[Rhona]

Ooh I'd like to try some of that!

As the others have said, if I do plain wholemeal, then I add a bit more water and oil. I also put in a wee bit more sugar - never vit c.

I tend to do a rough 2/3rds wholemeal and 1/3 white too as I also add walnuts and sunflower seeds and it needs a bit of 'lift.'

I quite like a brick-like loaf every now and then though, so sometimes I make it that way!

[wollyanna]

I usually add 1tsp of black treacle it gives it a richer taste and it is more moist.

[Snadger]

'Brick like' loaf it is then! I'll let you know later............1 hr 15 mins to go!

[Jillyreeves]

Ooh I'd like to try some of that!

I tend to do a rough 2/3rds wholemeal and 1/3 white too as I also add walnuts and sunflower seeds and it needs a bit of 'lift.'

Im with Rhona on this one 2/3 wholemeal and 1/3 white and I either added sunflower or pumpkin seeds or BOTH

[Jillyreeves]

If anyone is in the area I can recommend Caudwells Mill at Rowsley near Bakewell for traditional stone milled flour. They also sell through a few local outlets.

The mill

[Flummery]

I usually do half and half too - but there's nowt wrong with a robust loaf (as I like to call my occasional bread bricks!)

[Alison]

I do half and half too as I find a 100% wholemeal a bit heavy and too filling for my butties but it's a personal thing.

[WrexTheDragon]

I like to make wheaten bread, but it is hard to find coarse wholemeal flour in the UK. It's a common flour in Ireland.

[Alice]

I find 100% wholemeal too heavy and do it half and half.
The recipe I use is
1 teasp fast acting yeast
9 oz wholemeal flour
9 oz white flour
1 1/2 tbs dried milk powder
1 1/2 tbs sugar
1 1/2 tsp salt
1 oz butter
360 mls water
It makes a nice brown loaf for me.
Hope your bread turns out great Snadger. Do let us know.