Bread Woes
Maybe someone can help me out. Whenever I make white bread in the bread machine it works great. The bread rises well during both rise periods and a nice loaf comes out. Whenever I make wheat bread it’s another story. I grind the wheat, make the bread according to the recipe, it rises well during both rise cycles, not as well as the white bread, but still it rises to the top of the pan. Once the heater turns on the bread drops, it ends up being about half a pan full of bread, whereas the same amount of flour for the white bread makes at least a pan full. The frustrating thing is that the bread has risen to the top of the pan before the oven starts. It seems like the heat makes it shrink for some reason. I enjoy making bread but I am by no means an expert. I can put the ingredients in the pan and push the button. Any help would be appreciated.
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Apparently there could be many reasons for this. They range from improper kneading to not enough gluten in the flour. My guess is the gluten as it does rise well the first time but not the second. I will try adding some gluten to the recipe and see how that works. I may try kneading it by hand first to see how it does when it is better prepared.
Try mixing the flour half whole wheat and half regular flour. I made a couple of loaves last week by grinding the wheat and then mixing it half and half and it came out great. The only other thing might be your recipe. Because whole wheat flour is so different from regular flour you probably shouldn’t use a white flour recipe to make wheat bread. I have a recipe for whole wheat bread if you want to try it.
Just guessing!!