Ugh, bread machine fail! Help!

mrs_j_may_08 · January 2011

I'm not sure if this is the right board to post this one, but I was wondering if anyone had experience making whole wheat bread in their bread machines?

I've tried twice to make 100% whole wheat bread and have failed both times. The recipe is from the book that came with my machine and is as follows:

1 5/8 c water

1/3 c packed brown sugar

2 tsp salt

4 2/3 c whole wheat flour

3 tsp active dry yeast

I've followed the instructions exactly both times. The first attempt looked like a loaf of bread, but didn't rise properly and was extremely dense and inedible. I chalked that up to using combining 2 packets of yeast (diff brands).

The second attempt I used all fresh ingredients and it's like the dough wasn't the right texture to knead correctly. The result was a lump of half risen, half unkneaded dough... a definite fail!!

Any suggestions as to what I might be doing wrong? It's an Oster 2 lb Expressbake if that matters. Thanks so much!

CDMay2006 · January 2011

I'm not sure if there is anything wrong with the recipe, but you could test it -- use the same recipe, allow the machine to knead and rise the dough, then bake it in the oven (350F in loaf pan(s)). Ours has a setting that interrupts the regular cycle to prevent baking; yours may, too. Or you could use another recipe (this one is well-rated: http://allrecipes.com/Recipe/Honey-Whole-Wheat-Bread/Detail.aspx).

sillygoosegirl · January 2011

Try 50/50 whole wheat and white bread flour. Adding a little gluten helps too. An egg will also help with rising (put it in the measuring cup before you measure the water and then add the water--that way you still have the right amount of liquid). Making bread with only whole wheat flour is hard, I have yet to succeed at it myself, in the breadmaker or by hand. You might also try googling suggestions for gluten-free bread recipes for ideas on getting it to rise better: gluten is the magic component of wheat that makes anything made with white flour rise so nicely, whole wheat flour contains less of it (or rather, more other stuff).

sillygoosegirl · January 2011

Couple other things:

It might also help to mix the water (make sure it's the right temperature), yeast, and brown sugar and let them sit for ~30 minutes before adding the other ingredients and starting the bread machine.

It's always good to check the dough 5-10 minutes after you start the bread machine to make sure everything is mixing correctly. Sometimes you need to add an extra tablespoon of flour or water to get the consistency right.

daisyterp · January 2011

Ditto the PPs - also make sure you are putting the ingredients in in the right order- sounds silly but it's important. My bread maker calls for the liquids to go in first, then salt, then sugar, flour, and then you make a little well in the flour to put the yeast in. Basically you don't want the yeast to touch the salt because the salt deactivates the yeast.

mrs_j_may_08 · January 2011

Thanks to all for the advice. It's interesting to hear that the gluten pays a 'magical' role in the rising of the dough, as I have seen a lot of wheat recipes with gluten in them. I will try mixing the flours and the other suggestions and see if it works! Thanks!

brdlvr · January 2011

Google dough conditioners - you can add vital wheat gluten into the recipe as well to help it to rise.

Ugh, bread machine fail! Help!

Re: Ugh, bread machine fail! Help!

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