cvxhab@Arco.COM (Bick Harry A posted the following:
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From: cvxhab@Arco.COM (Bick Harry A (713)860-7056)
Subject: Rye or Whole Wheat Bread
Message-ID: <9405261954.AA24604@Arco.COM>
I seem to have a consistent problem with making rye or whole wheat bread
with my bread machine. It comes out too dense. I have tried adding
more yeast and adding gluten flour with no success. Any suggestions?
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The main reasons I found for lack of rise in my bread are, in order of
importance:
1) Ingredients are too cold: warm up the water in the microwave (or by
whatever other means) first. Once I did that, the bread started rising
quite well.
2) Pre-knead the dough for 15 minutes. This makes a huge difference.
Just set the machine on the cycle you want and press start. After 15
minutes, press stop and then restart the cycle from the beginning.
If you want to make the bread on the timer, then just put all the
ingredients into the breadpan EXCEPT for 1 cup of flour and the
yeast. Let the machine knead the stuff in the breadpan for 15 minutes
and then press stop, and add the last cup of flour, add the yeast on
top, and set the timer.
3) Not enough liquids: there, one has to be careful. Not enough
liquid will prevent the bread from rising well, but too much
liquid will make it rise well, but then it will collapse. This
is especially true with Rye bread. Too much liquid will make it
so that the insides of the bread will spill out when you removed
the bread at the end of the cycle.
4) You use gluten, so this might not matter. But just in case,
make sure your wheat flour is made from hard wheat. You should
not have to use gluten. For the rye bread, gluten should also
not be necessary, but if you really like fluffy bread, then
add it anyways.
Hope this helps.
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