Club Breadmakers

[autumnbronze]

silk magic:

Is it possible to bake a wholemeal bread using 100% wholemeal flour instead of 50% bread flour and 50% wholemeal flour?

Hi there,

From my various experiments with the Z machine ..... No. The texture of the bread turns out dense and it doesn't rise as well. I cannot comment on oven baking as have not tried that.

If you are able to do so, please do share because my whole family loves wholemeal bread.

[SAHM_TAN]

Thank you mummies here for sharing the various tips on baking breads using the Z machine.


Here's mine heehee, with the \"help\" of my 2 older kids. DD1 wanted raisin bread, so that's what we bake.

http://i51.tinypic.com/aag6rt.jpg\">

[pixiedust]

Yes, I have baked 100% wholemeal bread in my bread machine. Rise is acceptable but I added gluten and also used lecithin instead of liquid shortening. If I bake one this weekend, will post the photos.

[autumnbronze]

pixiedust:

Yes, I have baked 100% wholemeal bread in my bread machine. Rise is acceptable but I added gluten and also used lecithin instead of liquid shortening. If I bake one this weekend, will post the photos.

Hi pixiedust,

Are you using the z???

Could you please provide the list of ingredients and their proportions used in your 100% wholemeal bread. My family loves wholemeal and right now I am using part bread and part wholemeal flour.

Many thanks in advance

[Canvas]

Wow @ everyone's efforts. Now I am very tempted to try out bread making instead of buying them from the bakery. My dream is to one day create something like \"Breadtalk\" 's Earthquake Cheese. Possible or not ah?

[pixiedust]

autumnbronze


Side track: My family also into 100% wholemeal. Do you bake other 100%wholemeal eg. muffins besides bread ? Which wholemeal flour are you using ? I am using the fine grounded by Origins. I have also tried baking the following bread using stoneground wholewheat but I need to increase the gluten to get good rise (I think the coarse wholewheat in the stoneground is cutting through the gluten).

I am using Breville breadmachine which I bought many years ago.
I tested many recipes and my 100%wholemeal bread always turn out very dense. Finally I found this book :

http://ecx.images-amazon.com/images/I/51BA86WB8JL._SL500_AA300_.jpg\">

Honey Whole Wheat Bread
take from Sandra Woodruff \"Smart Bread Machine Recipes\"

for 1.5pound loaf

wholewheat flour 3 cups
wheat gluten 1 1/2 tbsp
yeast 1 1/8 tsp
salt 3/4 tsp
honey 3 tbsp
lecithin granules 1 1/2 tbsp
water 1 1/4 cup

The above is original recipe. The sugar ratio is quite high to offset the slight bitterness of 100% wholemeal but my family prefers less sweet so I use about 1/2 of what's stated.

When I use Origins flour, I use 1 tbsp gluten; when I use stoneground flour, I use 1.5 tbsp.

There's another recipe which uses buttermilk - we like it too as the bread has a slight sourdough taste.

Here's the 100% wholewheat I baked today.
http://www.flickr.com/photos/66778074@N08/6131163181/

[jtoh]

Canvas:

Wow @ everyone's efforts. Now I am very tempted to try out bread making instead of buying them from the bakery. My dream is to one day create something like \"Breadtalk\" 's Earthquake Cheese. Possible or not ah?

I like Earthquake Cheese too. Would love to bake bread like that.

[Chenonceau]

pixiedust:

autumnbronze


Side track: My family also into 100% wholemeal. Do you bake other 100%wholemeal eg. muffins besides bread ? Which wholemeal flour are you using ? I am using the fine grounded by Origins. I have also tried baking the following bread using stoneground wholewheat but I need to increase the gluten to get good rise (I think the coarse wholewheat in the stoneground is cutting through the gluten).

I am using Breville breadmachine which I bought many years ago.
I tested many recipes and my 100%wholemeal bread always turn out very dense. Finally I found this book :

http://ecx.images-amazon.com/images/I/51BA86WB8JL._SL500_AA300_.jpg\">

Honey Whole Wheat Bread
take from Sandra Woodruff \"Smart Bread Machine Recipes\"

for 1.5pound loaf

wholewheat flour 3 cups
wheat gluten 1 1/2 tbsp
yeast 1 1/8 tsp
salt 3/4 tsp
honey 3 tbsp
lecithin granules 1 1/2 tbsp
water 1 1/4 cup

The above is original recipe. The sugar ratio is quite high to offset the slight bitterness of 100% wholemeal but my family prefers less sweet so I use about 1/2 of what's stated.

When I use Origins flour, I use 1 tbsp gluten; when I use stoneground flour, I use 1.5 tbsp.

There's another recipe which uses buttermilk - we like it too as the bread has a slight sourdough taste.

Here's the 100% wholewheat I baked today.
http://www.flickr.com/photos/66778074@N08/6131163181/

Pixie! Thanks for this recipe!! I have been looking high and low for something like this!!

[LLX04]

Hi pixiedust,


Will like to check if the book is worth getting? I am using z-machine and will like to try out other recipes. Still pondering if I should join a bread baking class or get a good recipe book.

[pixiedust]

Only if you are very keen on low fat, low salt, 100% wholewheat bread.

Some of my friends find the breads a bit too ‘tasteless’ while others, especially those with elders with health issues, love the breads.

There are many good bread books in the library, have a look there first.

Using the bread machine - excuse me for saying - is like no-thinking way to make bread, just dump in the ingredients and press the buttons. I think bread baking class they will teach about dough, shaping loaves etc so you may end up using your machine only to knead dough.