Why can't I make good bread?!?!?!?!
Ive been making my own bread for a few months now and I thought I finally had the process down, but I guess not!. today I made a loaf with instant yeast!. I used sour milk, warm water, sugar, oil, flax meal, flour, and salt!. I didnt kill the yeast with too hot water or adding salt to it!. the yeast is brand new!. BUT I left it to rise in a slightly warmed oven for over an hour and it barely rose to double and it wouldnt make a rounded shape like it should!. I baked it anyway and it flattened even more in the oven! AAH Im so frustrated!.
what's a good whole wheat flax seed recipe that WORKS!? Im using a white bread recipe but I just replace the white flour with WW and flax meal!. do I need to do something differently if Im not using white flour!? is it possible that using sour milk messed up my bread!?Www@FoodAQ@Com
what's a good whole wheat flax seed recipe that WORKS!? Im using a white bread recipe but I just replace the white flour with WW and flax meal!. do I need to do something differently if Im not using white flour!? is it possible that using sour milk messed up my bread!?Www@FoodAQ@Com
Answers:
first salt will kill yeast!. it is used to control the rise of the bread by limiting the activity of the yeast!. put the liquid in the bowl first with the salt (or yeast if using fresh cake) add the flour then add the salt or it will kill the yeast!. the main idea is to keep the yeast seperate from everyting and use the flour as a barrier!. the oven is really too warm of a place for the dough!. yeast is like a person it like a small temperature range and optimally the dough should be about 72F to 76F!. if you get it too hot or too cold it will effect the rise!.
also, when you add anything into a dough it has to be soft!. whole sprouted grains, cracked wheat, or flax seeds can act like little knives and slash the gluten strands!. so no matter how long you let it rest it wont rise!. take your flax seeds and soak them starting in HOT water!. boiling is even better!. let them soak overnight then add them into the dough at the last second!.
acids will break down the protein strains as well, but the little acid in the sour milk isnt going to keep it from rising unless you mix it with the yeast!. that will kill it!.Www@FoodAQ@Com
also, when you add anything into a dough it has to be soft!. whole sprouted grains, cracked wheat, or flax seeds can act like little knives and slash the gluten strands!. so no matter how long you let it rest it wont rise!. take your flax seeds and soak them starting in HOT water!. boiling is even better!. let them soak overnight then add them into the dough at the last second!.
acids will break down the protein strains as well, but the little acid in the sour milk isnt going to keep it from rising unless you mix it with the yeast!. that will kill it!.Www@FoodAQ@Com
Whole wheat has less gluten in it than white flour, which means it won't rise as high!. You can buy wheat gluten at Sun Harvest (much cheaper than the little boxes at the grocery store)!. Add about a tablespoon for each cup of flour!. You'll notice a difference when you're kneading it, it will feel more springy!. also, sometimes it works best to use half whole wheat flour and half white flour!.
I've used this recipe before http://www!.hodgsonmill!.com/flax-bread/ I made rolls with it rather than bread, and they turned out really well!.Www@FoodAQ@Com
I've used this recipe before http://www!.hodgsonmill!.com/flax-bread/ I made rolls with it rather than bread, and they turned out really well!.Www@FoodAQ@Com
Your flour mixture is too heavy!. You need to use part whole wheat and part white for a light loaf!. If you want to use flax, just a little bit!. You don't say how much you are putting in but I expect it's too much!. You can go to flaxminnesota!.com for a recipe!.Www@FoodAQ@Com
i would suggest just buying frozen bread dough!. you can cook it whenever you need some bread and it takes a lot less time!. also it makes delicious bread!. If you go to Meijer or Walmart or something and look in the frozen aisle it should be there!.Www@FoodAQ@Com
Whole wheat has less gluten than white flour and doesn't rise as much!. Recipes with whole wheat often use equal parts of whole wheat and white flour for that reason!. Find a recipe designed for whole wheat intead of altering a recipe, and you may be more successful!.
You also can add vita gluten to the dough to make it rise better!. It's sold at the grocery store in the baking aisle, and comes in a small box!.
This site has some wonderful bread recipes, including whole wheat: http://www!.breadworld!.com/
Here is a recipe from that site for whole wheat bread: http://www!.breadworld!.com/Recipe!.aspx!?id!.!.!.Www@FoodAQ@Com
You also can add vita gluten to the dough to make it rise better!. It's sold at the grocery store in the baking aisle, and comes in a small box!.
This site has some wonderful bread recipes, including whole wheat: http://www!.breadworld!.com/
Here is a recipe from that site for whole wheat bread: http://www!.breadworld!.com/Recipe!.aspx!?id!.!.!.Www@FoodAQ@Com