Charismatic

How can I get brown bread to rise better?

Justcol

put it in a lift !!

mikelincs

usually needs a longer proving time..

irishbloo

Make it a lot sticky,make sure the water is pretty warm and perhaps a bit of extra sugar and yeast.Make sure you prove it really well.wait till it doubles.Throw some white flower in the mix also.

bourbon-biscuit

You do need to increase the fluid content for brown bread. I use part brown flour and part strong white and part ground linseed. I also put an egg in my bread as it improves rising, adds protein, makes a lovely crust, and tastes delish.

How long is your brown bread getting kneaded for and how long for proving? What sort of yeast are you using? How much salt? All these things make a difference but to improve the rise of brown bread start with increasing the fluid, ensuring the fluid is warm, and increasing the proving time.

Charismatic

We appreciate your assistance over the course of this thread but we where forced to let someone go and it's you.
Well we can cross that off the list.

Right, recipe please and we'll start at the very beginning.
I am using a break maker so it's should be consistent in mixing etc, at the moment however the only consistency is it's inability to make brown bread rise .

bourbon-biscuit

OK, what flour and yeast are you using? Tell us your recipe ...

Charismatic

One ones my partner buys .

The yeast is actually Edmonds and says it's suitable for breadmakers. The flour is just ordinary garden variety whole grain flower. How hard can this be?

White bread comes out fine, perfect in fact, as does half and half .

Persephone

We share the same problem, Charismatic What make is yours?

I don't like completely brown bread so I tend to use 2/3 white to 1/3 brown. Is there enough protein in wholemeal for it too rise if you only use that? My recipe book says add in 1-2 tbsp. gluten flour if using wholemeal flour alone.

We had a breadmaker in America which was passed down to us and it worked perfectly whatever recipe we used and however much I altered the amounts.

We loved it so much we wanted one when we got back here and would have bought the same make if tightarse [aka the husband] hadn't made such a fuss over spending an extra $70. So we have a Breville Bakers Oven and so far it has been complete crap. It could also waken the dead, it is so noisy!

The bread tastes fine but it has the texture of cake and has the weight and shape/size of a house brick. Unfortunately we're not planning on building a brick wall any time soon...

I have checked all the possible causes and nothing is awry, next step will be an email to Breville, followed by it succumbing to an unfortunate accident one day

Anyway attempt no. 6 is underway as we speak. New batch of yeast is today's recipe variant

Persephone

Just seen your last post, I can't even get white bread to work

Charismatic

15 year old Bowmore scotch .

...o bread problems, right! Tefal.

Charismatic

bourbon-biscuit

When you say ordinary brown, you do mean STRONG brown, rigt? (Just checking).

100% wholemeal flour bread will not rise like a white loaf. If 50/50 isn't wholemeal enough, try 75/25, increase the fluid (try an egg - very yummy, and the added fat helps) and consider using a flour improver. Edmonds sell an instant yeast product that has flour improver in it, or you can try crushing a vit C tablet in. Do be totally sure you are using STRONG flour tho ....

Charismatic

We will proceed with a trial run tomorrow implementing all strategies mentioned here.

Persephone

Success
Going to try multigrain next.

How's it going C?