Guest guest Posted May 22, 2012 Report Share Posted May 22, 2012 Hello all…I am having trouble with my bread. I am grinding the wheat; it tastes great; but it falls every time! I have these dense little flat loaves.I made it in my bread machine today…same thing. It proofs up nicely, then down the middle goes.I even did the VM method and took the dough out and kneaded it the traditional way.3 tries and now I need help!!!I have good fresh yeast from the Natural Foods store. I am using the recipe from the Dry container Bread Cook book for Wheat, Flax and oats.The bread has a wonderful flavor,,,,just flat~~Thanks for your in-put….Shirley Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2012 Report Share Posted May 22, 2012 when using whole wheat the fiber, if not ground to a total powder, has sharp edges that will pop the little balloons of gas that the yeast makes when the bread rises thus making a flat loaf of bread. Two ways around it, use a totally pulverized flour with the bran just absolutely powder and/or use bread enhansers. I use the malt and added wheat gluten, to make the dough more stretchy and more resistant to the sharp fiber edges. check out kingarthurflour.com under bread then click under bread enhansers. For more follow up check out the site FreshLoaf.com for more bread info than you will ever want to know. Another tip, when making whole wheat flour the fiber can give a sharp taste, add 1/4 cup of orange juice to the liquid and it will cancel out that bitter taste of the whole wheat. I've baked my own bread daily since I was 16 years old, now nearly 60 i've learned a few things over the years. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2012 Report Share Posted May 23, 2012 Question:Hello all…I am having trouble with my bread. I am grinding the wheat; it tastes great; but it falls every time! I have these dense little flat loaves.I made it in my bread machine today…same thing. It proofs up nicely, then down the middle goes.I even did the VM method and took the dough out and kneaded it the traditional way.3 tries and now I need help!!!I have good fresh yeast from the Natural Foods store. I am using the recipe from the Dry container Bread Cook book for Wheat, Flax and oats.The bread has a wonderful flavor,,,,just flat~~Thanks for your in-put….Shirley Answer: On May 23, 2012, at 1:15 AM, tuzahu973@... wrote:when using whole wheat the fiber, if not ground to a total powder, has sharp edges that will pop the little balloons of gas that the yeast makes when the bread rises thus making a flat loaf of bread. Two ways around it, use a totally pulverized flour with the bran just absolutely powder and/or use bread enhansers. I use the malt and added wheat gluten, to make the dough more stretchy and more resistant to the sharp fiber edges. check out kingarthurflour.com under bread then click under bread enhansers. For more follow up check out the site FreshLoaf.com for more bread info than you will ever want to know. Another tip, when making whole wheat flour the fiber can give a sharp taste, add 1/4 cup of orange juice to the liquid and it will cancel out that bitter taste of the whole wheat. I've baked my own bread daily since I was 16 years old, now nearly 60 i've learned a few things over the years.(I just re-posted in Q and A format so I could add a link here:Links > 1 -RECIPES > Bread Recipes/links/Recipe_Links_001298558025/OT_Gluten_Free_Bread_Recipes_001302310287/Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))>< On May 23, 2012, at 1:15 AM, tuzahu973@... wrote: when using whole wheat the fiber, if not ground to a total powder, has sharp edges that will pop the little balloons of gas that the yeast makes when the bread rises thus making a flat loaf of bread. Two ways around it, use a totally pulverized flour with the bran just absolutely powder and/or use bread enhansers. I use the malt and added wheat gluten, to make the dough more stretchy and more resistant to the sharp fiber edges. check out kingarthurflour.com under bread then click under bread enhansers. For more follow up check out the site FreshLoaf.com for more bread info than you will ever want to know. Another tip, when making whole wheat flour the fiber can give a sharp taste, add 1/4 cup of orange juice to the liquid and it will cancel out that bitter taste of the whole wheat. I've baked my own bread daily since I was 16 years old, now nearly 60 i've learned a few things over the years. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2012 Report Share Posted May 23, 2012 I use the soft berries. I think that is my problem…in the bread maker I added white bread flour…I will keep playing..it tastes good so no waste!Thanks….On May 23, 2012, at 12:10 AM, wrote: What type of wheat berries are you using? Hard winter wheat, or soft white wheat? Sometimes a blend of the two are needed to give a good result. If you are using all hard winter wheat, it may just be too dense and the gluten may not be developing enough. > > > > > > > > Hello all… > > > > > > > > I am having trouble with my bread. I am grinding the wheat; it tastes great; but it falls every time! I have these dense little flat loaves. > > > > > > > > I made it in my bread machine today…same thing. It proofs up nicely, then down the middle goes. > > > > > > > > I even did the VM method and took the dough out and kneaded it the traditional way. > > > > > > > > 3 tries and now I need help!!! > > > > > > > > I have good fresh yeast from the Natural Foods store. I am using the recipe from the Dry container Bread Cook book for Wheat, Flax and oats. > > > > > > > > The bread has a wonderful flavor,,,,just flat~~ > > > > > > > > Thanks for your in-put…. > > > > > > > > Shirley > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2012 Report Share Posted May 23, 2012 Shirey, If your bread is caved in at the top it could mean you used too much liquid in the recipe. Also, when using some whole grains, adding gluten helps the loaf to rise better. Is there gluten in your recipe? If not, add some. You might try letting your bread rise twice, that could help as well. Good luck baking bread using your Vitamix. Janet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2012 Report Share Posted May 23, 2012 Shirley, are you sure you have hard wheat berries? It they are soft they have a lower protein content and better used for regular baking. I use a recipe on the King Arthur Flour website for a foolproof whole wheat bread (using hard white wheat) and it comes out perfect every time. DebbieOn May 22, 2012, at 11:26 PM, Shirley wrote: Thanks and the others that replied…It is not the yeast. It bubbled up in the cup with the water….and the bread did rise nicely.It may be that I am letting it rise too much…that was suggested. I have been making white bread forever and it has always done just fine. Seems like things are different that I am using the wheat berries.I will keep trying! Meantime….we have delicious small slices! /:-)ShirleyOn May 22, 2012, at 9:00 PM, wrote: Though the yeast may be "fresh", if it has been improperly stored, it could no longer be active. One way to tell is to put a little yeast on a paper towel and hover your finger just over the top of the yeast-the little granules should "jump" to your finger. If it has been stored near heat, it could have lost its power. I suggest trying a new batch of yeast. My Vitamix breads are always perfect, provided the yeast is good. > > > > Hello all… > > > > I am having trouble with my bread. I am grinding the wheat; it tastes great; but it falls every time! I have these dense little flat loaves. > > > > I made it in my bread machine today…same thing. It proofs up nicely, then down the middle goes. > > > > I even did the VM method and took the dough out and kneaded it the traditional way. > > > > 3 tries and now I need help!!! > > > > I have good fresh yeast from the Natural Foods store. I am using the recipe from the Dry container Bread Cook book for Wheat, Flax and oats. > > > > The bread has a wonderful flavor,,,,just flat~~ > > > > Thanks for your in-put…. > > > > Shirley > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2012 Report Share Posted May 23, 2012 It seems I have a lot of learning to do!!I actually think they are soft berries. That may be the problem. I need to go to all these sites and do my research.I would like to not add any gluten or enhancers….we will keep playing!There is a lot to it and I appreciate all the suggestions! I was sure that I would!!ShirleyOn May 23, 2012, at 11:06 AM, beachbums wrote: Shirley, are you sure you have hard wheat berries? It they are soft they have a lower protein content and better used for regular baking. I use a recipe on the King Arthur Flour website for a foolproof whole wheat bread (using hard white wheat) and it comes out perfect every time. DebbieOn May 22, 2012, at 11:26 PM, Shirley wrote: Thanks and the others that replied…It is not the yeast. It bubbled up in the cup with the water….and the bread did rise nicely.It may be that I am letting it rise too much…that was suggested. I have been making white bread forever and it has always done just fine. Seems like things are different that I am using the wheat berries.I will keep trying! Meantime….we have delicious small slices! /:-)ShirleyOn May 22, 2012, at 9:00 PM, wrote: Though the yeast may be "fresh", if it has been improperly stored, it could no longer be active. One way to tell is to put a little yeast on a paper towel and hover your finger just over the top of the yeast-the little granules should "jump" to your finger. If it has been stored near heat, it could have lost its power. I suggest trying a new batch of yeast. My Vitamix breads are always perfect, provided the yeast is good. > > > > Hello all… > > > > I am having trouble with my bread. I am grinding the wheat; it tastes great; but it falls every time! I have these dense little flat loaves. > > > > I made it in my bread machine today…same thing. It proofs up nicely, then down the middle goes. > > > > I even did the VM method and took the dough out and kneaded it the traditional way. > > > > 3 tries and now I need help!!! > > > > I have good fresh yeast from the Natural Foods store. I am using the recipe from the Dry container Bread Cook book for Wheat, Flax and oats. > > > > The bread has a wonderful flavor,,,,just flat~~ > > > > Thanks for your in-put…. > > > > Shirley > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2012 Report Share Posted May 24, 2012 You need either hard red or hard white wheat berries for bread. I use hard white mostly. Soft wheat is for pastries, biscuits, cakes. And you will get better bread with a little gluten. It doesn’t take much. Even a teaspoon per loaf will help. I usually use about the same amount of gluten as yeast. It makes a lot of difference in the finished product. Your bread will rise better and be softer. I have been baking bread for 40 years......yes, I’m really old. Are you grinding your wheat in your Vitamix? While you can do this, it really does not grind as well as with a grain mill. Several years ago I took my grain mill to a friends house to help her make bread. We tried her Vitamix and my grain mill. There was definitely a difference in the flour. It does a decent job but if you will be baking a lot of bread you really should invest in a grain mill. I have baked all our bread products for years and I hope I never have to buy store bought again. Hamburger buns, pizza, rolls, everything is so much better. Keep trying till you get it right. It’s worth it! A Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2012 Report Share Posted May 24, 2012 This is exactly what I needed to hear…along with the other posts. I had an idea it was something about the flour/grains.I sure will keep trying. If I end up with pieces that are heavy…they get turned into crumbs! Not going to loose that wonderful taste!I will play with other wheat berries till I get it right!!ALso will be on the watch for a grain mill……Yard sales are a-plenty right now. Fun to have something to look for.Thanks again, …Shirley On May 24, 2012, at 9:00 AM, A wrote: You need either hard red or hard white wheat berries for bread. I use hard white mostly. Soft wheat is for pastries, biscuits, cakes. And you will get better bread with a little gluten. It doesn’t take much. Even a teaspoon per loaf will help. I usually use about the same amount of gluten as yeast. It makes a lot of difference in the finished product. Your bread will rise better and be softer. I have been baking bread for 40 years......yes, I’m really old. Are you grinding your wheat in your Vitamix? While you can do this, it really does not grind as well as with a grain mill. Several years ago I took my grain mill to a friends house to help her make bread. We tried her Vitamix and my grain mill. There was definitely a difference in the flour. It does a decent job but if you will be baking a lot of bread you really should invest in a grain mill. I have baked all our bread products for years and I hope I never have to buy store bought again. Hamburger buns, pizza, rolls, everything is so much better. Keep trying till you get it right. It’s worth it! A Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2012 Report Share Posted May 25, 2012 , since you have been baking bread for such a long time, perhaps you may have a recipe for a hard crusted rye bread? Not a dark rye, not a white rye, but a sort of greyish white chewy rye. If you do, I would love to have the recipe. When I lived back east, I used to purchase “Russian Rye†at on Bakery in on, NJ. I purchased it with the Black Cherniska seeds in it. The bread had a shiny cracked brown crust that was delicious, as was the bread. Roslyn Zencker sdale, Arizona Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2012 Report Share Posted May 26, 2012 Hi Shirley - - - What I found helpful was searching for blogs about whole grain breadmaking. One blogster said it depended on the grain,eg: the grower, the growing season, the field . . . The blogger said to ask the vendor about the grain. Me, the comment just took a some of the responsibility off me, because as you said slice or crumbs it still tastes great. My favorite thing is to make a " Bisquick-type mix " & store it in the freezer. Healthy pancakes, biscuits etc on demand from your own mix. Another tip I got was allow your hydrated flour mix to rest for at least 15 minutes before using. (I'm too hungry to wait longer!) I love my VitaMix! Joan > > > > > You need either hard red or hard white wheat berries for bread. I use hard white mostly. Soft wheat is for pastries, biscuits, cakes. And you will get better bread with a little gluten. It doesn't take much. Even a teaspoon per loaf will help. I usually use about the same amount of gluten as yeast. It makes a lot of difference in the finished product. Your bread will rise better and be softer. I have been baking bread for 40 years......yes, I'm really old. Are you grinding your wheat in your Vitamix? While you can do this, it really does not grind as well as with a grain mill. Several years ago I took my grain mill to a friends house to help her make bread. We tried her Vitamix and my grain mill. There was definitely a difference in the flour. It does a decent job but if you will be baking a lot of bread you really should invest in a grain mill. I have baked all our bread products for years and I hope I never have to buy store bought again. Hamburger buns, pizza, rolls, everything is so much better. Keep trying till you get it right. It's worth it! > > A > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2012 Report Share Posted May 26, 2012 Hi Shirley - - - What I found helpful was searching for blogs about whole grain breadmaking. One blogster said it depended on the grain,eg: the grower, the growing season, the field . . . The blogger said to ask the vendor about the grain. Me, the comment just took a some of the responsibility off me, because as you said slice or crumbs it still tastes great. My favorite thing is to make a " Bisquick-type mix " & store it in the freezer. Healthy pancakes, biscuits etc on demand from your own mix. Another tip I got was allow your hydrated flour mix to rest for at least 15 minutes before using. (I'm too hungry to wait longer!) I love my VitaMix! Joan > > > > > You need either hard red or hard white wheat berries for bread. I use hard white mostly. Soft wheat is for pastries, biscuits, cakes. And you will get better bread with a little gluten. It doesn't take much. Even a teaspoon per loaf will help. I usually use about the same amount of gluten as yeast. It makes a lot of difference in the finished product. Your bread will rise better and be softer. I have been baking bread for 40 years......yes, I'm really old. Are you grinding your wheat in your Vitamix? While you can do this, it really does not grind as well as with a grain mill. Several years ago I took my grain mill to a friends house to help her make bread. We tried her Vitamix and my grain mill. There was definitely a difference in the flour. It does a decent job but if you will be baking a lot of bread you really should invest in a grain mill. I have baked all our bread products for years and I hope I never have to buy store bought again. Hamburger buns, pizza, rolls, everything is so much better. Keep trying till you get it right. It's worth it! > > A > > > > > Quote Link to comment Share on other sites More sharing options...
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