Looking for the impossible, 100% wholemeal breadmaker recipe

[StripyPixieSocks]

That's pretty much what I do but what on earth is the Vit C for? I never noticed that in that recipe book before - but then again I stick everything on the basic setting as our wholemeal flour is brown. If that makes any sense!

It's a raising agent and helps heavier breads get light and fluffy :)

[MrsD'ville mkII]

Well, having got all that sorted out, does anyone know where the kids have hidden the little measuring gizmo?!

[Millymollymandy]

That's pretty much what I do but what on earth is the Vit C for? I never noticed that in that recipe book before - but then again I stick everything on the basic setting as our wholemeal flour is brown. If that makes any sense!

It's a raising agent and helps heavier breads get light and fluffy :)

That's the sort of reply I need - the others were waaaaaaay too technical!

I wonder if it will help French flour which is not specifically strong breadmaking flour to rise? Cos the only real brown/wholemeal flour I can get here isn't a bread flour and comes out flat and hard. I don't think the French are really into anything that isn't white.

[Shirley]

Well, having got all that sorted out, does anyone know where the kids have hidden the little measuring gizmo?!

No, sorry. Use a spoon :-)

[The Riff-Raff Element]

That's pretty much what I do but what on earth is the Vit C for? I never noticed that in that recipe book before - but then again I stick everything on the basic setting as our wholemeal flour is brown. If that makes any sense!

It's a raising agent and helps heavier breads get light and fluffy :)

That's the sort of reply I need - the others were waaaaaaay too technical!

I wonder if it will help French flour which is not specifically strong breadmaking flour to rise? Cos the only real brown/wholemeal flour I can get here isn't a bread flour and comes out flat and hard. I don't think the French are really into anything that isn't white.

I've only recently been able to find type 110 "wholemeal" and I've never found the mythical type 150 which is true wholemeal, not even in whole food shops. My own fault for living in the middle of nowhere I suppose. Before that I was using wholemeal pastry flour with added gluten and vitamin C to encourage raising, but I had to order the gulten on line from the UK and get someone to pop it in their bags when they came to visit.

I hate having to order things from the UK: it's like an admission of failure...

[Millymollymandy]

Aha, I have found the type 150 at a local mill which sells organic flour direct to the public. The patron said "all flour is bread flour" - BUT! on its own it doesn't rise much and gives a very heavy loaf, so I cut it half and half with shop bought white bread flour which makes a reasonable loaf.

However as I whinged elsewhere it is very finely milled so I have bought wheat bran from a health food store to add to my loaves to get something more resembling proper wholemeal flour from the UK! So I was just pondering whether crumbling up a Vit C tablet to add to it would help it to rise a bit better.

[The Riff-Raff Element]

Aha, I have found the type 150 at a local mill which sells organic flour direct to the public. The patron said "all flour is bread flour" - BUT! on its own it doesn't rise much and gives a very heavy loaf, so I cut it half and half with shop bought white bread flour which makes a reasonable loaf.

However as I whinged elsewhere it is very finely milled so I have bought wheat bran from a health food store to add to my loaves to get something more resembling proper wholemeal flour from the UK! So I was just pondering whether crumbling up a Vit C tablet to add to it would help it to rise a bit better.

I could well help - the yeast gets more active with the Vit C and makes more gas, hence a lighter loaf.

"All flour is bread flour!" Well, I suppose so, yes

[Millymollymandy]

I'll try it then!

[Millymollymandy]

Eureka! Went to a garden centre where they sell a range of German bread flours and mixes made by Soezie. they are quite expensive but surprisingly the wholemeal was the cheapest - about €3.95 for 2.5kg.

It has Vit C in it and the flour is roughly milled with lots of 'bits' in it.

It has made a very nice loaf which has the added plus of being actually brown in colour, not grey like a lot of French 'wholemeal' flours.

So I am very pleased!

[wulf]

Is there a particular reason for insisting on 100% wholemeal? I like the results I get from a cocktail of flours.

If you want to keep the ingredient list simple but still want 100% wholemeal, you might need to create a starter. Mix together everything except the flour and then add 100g-200g of the flour. Leave covered in a warmish place for a while (or overnight in the fridge). You can then add the wet, yeasty mixture to your breadmachine, add the rest of the flour and let it work as normal.

Wulf

[MrsD'ville mkII]

Is there a particular reason for insisting on 100% wholemeal?

Yes, I had run out of white flour and had only wholemeal left! As a general rule I make 50/50.

[paulwill]

Hi, As far as Vit C powder, where can I get it from?

I am trying to bake nice Gluten Free bread and it's creating a rather stodgy loaf!

Is Vit C powder available in any supermakets or high street shops?


Regards,

Paul.

[Green Aura]

Hi Paul, welcome to Ish

You can get ascorbic acid (Vit C) powder or tablets from chemists. If you have difficulty getting them you can use the Vit C tablets from the supermarkets, ground up. They're usually orange flavoured but you use so little it doesn't really affect the taste.

The other thing you could consider, if you're doing gluten free, is adding something like a gum (tragacanth, guar etc). It helps hold the structure of the flour in a similar way to the gluten in wheat flour - should make the end result lighter.

[Odsox]

Lakeland sell it in powder form if you have one of their shops locally.