Snowy Posted February 2, 2008 Share Posted February 2, 2008 Not sure if this should go in All Things Nice as something I've cooked, or in Crafty Fingers as a sculpture I think I'll wait and get some white flour and do half and half in future. This is what happens when you use only wholemeal flour (oh well, the chooks will enjoy it ) Quote Link to comment Share on other sites More sharing options...
little chickadee Posted February 2, 2008 Share Posted February 2, 2008 Yum!!! I've managed using only wholemeal flour, but I've never tried using a breadmaker! Quote Link to comment Share on other sites More sharing options...
Jules. Posted February 3, 2008 Share Posted February 3, 2008 I'm going to have a go at a half and half wholemeal & white today. Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 3, 2008 Share Posted February 3, 2008 Perhaps a drop more water Snowy? ...........wholemeal is one which needs checking as soon as the machine has mixed it all thoroughly. Make sure the dough has a damp and springy feel to it. Wholemeal alone absorbs more water than white. At least you'll only need one slice of it each Quote Link to comment Share on other sites More sharing options...
bronze Posted February 3, 2008 Share Posted February 3, 2008 it looks ermmmmm yummy? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 3, 2008 Share Posted February 3, 2008 Did you forget to put the yeast in? It'll make a fantastic doorstop! Quote Link to comment Share on other sites More sharing options...
Chicken Licken Posted February 3, 2008 Share Posted February 3, 2008 I have been doing half and half for years with pretty good results. Recently I have been experimenting with granary/ wholegrain with some similar results. My bread machine suggests adding vitamin C tablets (I don't have any) but have had 3 sunken loaves - still taste good though! Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted February 3, 2008 Share Posted February 3, 2008 I think you can do it if you use Vitamin C which helps to make it rise. The wholemeal is quite heavy. Quote Link to comment Share on other sites More sharing options...
Snowy Posted February 3, 2008 Author Share Posted February 3, 2008 Well the chooks have had a very stodgy supper tonight - they appreciated it though! I could have used it as a doorstop though! I usually do half and half but had run out of white flour. The wholemeal flour was out of date anyway, so I just chucked it in (with EXTRA yeast Egluntine! ) and hoped for the best. Wasn't expecting much to be honest! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 4, 2008 Share Posted February 4, 2008 It is infuriating how you can follow your tried and tested recipe to the letter and have the occasional disaster.....Usually when you have no other bread in the house. The scramble to go and buy a claggy Warburtons Toast loaf by my menfolk is alarming to see! Philistines. Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 4, 2008 Share Posted February 4, 2008 My man loves it when he is allowed a warburtons toastie loaf, they have no taste Quote Link to comment Share on other sites More sharing options...
Louise Posted February 4, 2008 Share Posted February 4, 2008 100g of vitamin C will help it is used as a flour improver in standard wholemeal/granary type loaves if you look on the lkabel it is called ascorbic acid I buy the Tesco vitamin c and zinc tablets as they contain 100g only and crush them between a spoon and add it with the yeast Most vit C tablets have much more they are the only ones I can find with only 100g if you go to a health food shop you would be able to get it without the zinc added Quote Link to comment Share on other sites More sharing options...
