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Using freshly grounded whole wheat

I use fresh grounded whole wheat to make my bread, but it does not raise. Please help me with this problem.

Posted by Margie Willenberg on

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  • 944 Answers

Http://www.bread-maker.net/ can't say much more - check it out or try one of the forums - this one seems good http://forums.moneysavingexpert.com/showthread.html?t=147549 hope this helps :)

Posted on Mar 09, 2007

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Hi, the recipe says bake at "White" the model

Use program #1 if you are using a recipe that contains regular bread flour. If using a combination of bread flour and whole wheat flour and whole wheat is 50% or more of the flour mix use the whole wheat program. Your manual will tell you which program # is the whole wheat one.
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1answer

I just purchased my bread machine and was excited to use it so i tried to bake whole wheat bread... i followed all the instructions and exact ingredients but my bread turned out undone... the top was not...

Don't get discouraged. Most new users of bread machines make some mistakes in the beginning.
Some things to remember: Don't lift the lid and peak inside... you'll let heat out especially during baking....recommend rapid rise yeast not active dry....I use half the salt recipes call for especially with whole wheat. Recommend you try some recipes first with unbleached bread flour, basic white bread recipes so you'll get a good rise and get your confidence up and then try whole wheat.
Maybe some of these tips will help ....
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My White Westinghouse Automatic Bread Machine sits for over 1/2 hour before it starts to combine the ingredients by turning. Then it turns for over 1/2 an hour and does not seem to stop to let the bread...

Hi fellow bread maker! Can you tell me which program you are using. Basic, whole wheat, sweet bread etc.?? Based on what you describe I think you may be choosing the whole wheat cycle because the stages you describe are almost exactly what my Toastmster does if I choose the whole wheat cycle. Hope this helps....
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1answer

With the 5838 the bread looks good till the bake cycle as than the bread falls about halh an inch

Accurate measured ingredients, fresh and best ingredients (especially yeast and flour), warm liquid (110 degrees), use peanut oil instead of butter (raises well and stays fresh longer), pkg. Rapid Rise yeast is same as bottled bread machine yeast and is always fresher (1 pkg equals 2 1/4 tsp.so use jarred yeast for odd amounts, ie. 5 tsp=2 pkgs + 1/2 tsp from jar). Wheat bread will rise good and drop a little but stays good for slicing. Oster's pan is too large so I cut loaf in half length ways for smaller and easy to slice pieces.
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1answer

Get setting to whole wheat bread

Try using the white setting and it should be OK. Using part white and part wheat also works well, I have found.
orleydog
4helpful
2answers

TR440 Breadman won't begin kneading once "start" button is pushed

Hi Mindy.......it takes 30 minutes to PREHEAT this silly machine for wheat bread. I thought I did something wrong, too........I stopped it twice after it preheated for about 15 minutes. I did not want to waste anything so I let it stay in the machine.....I just went to check the machine and it started after 30 minutes of preheating.

I wish they would mention this in the book!!!

Julie from TX
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1answer

Top of loaf sinks in

I am having the same problem, I have made 3 loaves of white, they all did not turn out, and I played with the recipe a bit to solve it, but I keep getting the same result!
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Heavy dry wheat bread

You can try replacing some of the heavier wheat flour with some lighter sifted bread flour. (You'll need to sift the wheat flour too.) I use Splenda when I can to try to keep the calories and carbs down, but a small amount of molassas can help sweeten too. Try experimenting with different amounts until you get one you like. You might try using fruit juice for liquid; it can sweeten while mixing in the flours. Good Luck and have fun eating your experiments.
Peppermint
7helpful
4answers

Collapsed bread

Likely, your loaf is too wet.
This can happen with as little as 1 Tablespoon too much liquid. It's hard to describe "the look," but what I learned to do was to watch the bread during the initial mixing cycle (after the paddle begins to turn full circles). The dough should not stick to the side of the pan while mixing, and it should look elastic, but not shiny. If it looks shiny, there's too much liquid in relationship to flour. I add a tablespoon of flour at a time during the mixing cycle, until I get a good consistency.
There's nothing wrong with the taste of the sunken loaves. We usually just shrug and eat them anyway.
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