Quizzes & Puzzles1 min ago
Bread Machine Recipe
3 Answers
Hi all
I've had some years experience in making white and wholemeal bread in a bread machine but I'm a bit stumped about what I want to do next.
I've bought a 1kg bag of Allinsons Wholemeal Seed and Grain Bread Flour that is made up of wholemeal wheat flour, wheat grains, barley grains, rye grains, sunflower seeds and millet.
Most wholemeal bread recipes include a proportion of strong white bread flour in with the wholemeal flour to aid the rise of the bread. The problem I see with using a mix of the Allison's flour with white flour is that the amount of seeds in the loaf will be less than if I made a loaf containing 100% of the flour. On the other hand, the bread may not rise properly without the white bread flour.
I dont really want to buy more seeds or grains to add to the mix to compensate. I assume the proper bread program to use here would be the "multigrain" program rather than "wholemeal"? What ratio of the Allison's flour to white flour would you use if that's the way to go? Any advice would be greatly appreciated. Thank you.
I've had some years experience in making white and wholemeal bread in a bread machine but I'm a bit stumped about what I want to do next.
I've bought a 1kg bag of Allinsons Wholemeal Seed and Grain Bread Flour that is made up of wholemeal wheat flour, wheat grains, barley grains, rye grains, sunflower seeds and millet.
Most wholemeal bread recipes include a proportion of strong white bread flour in with the wholemeal flour to aid the rise of the bread. The problem I see with using a mix of the Allison's flour with white flour is that the amount of seeds in the loaf will be less than if I made a loaf containing 100% of the flour. On the other hand, the bread may not rise properly without the white bread flour.
I dont really want to buy more seeds or grains to add to the mix to compensate. I assume the proper bread program to use here would be the "multigrain" program rather than "wholemeal"? What ratio of the Allison's flour to white flour would you use if that's the way to go? Any advice would be greatly appreciated. Thank you.
Answers
Best Answer
No best answer has yet been selected by Iamcazzy. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.