Granary Bread

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Kayb

Granary Bread

HELP please all you experienced bread-makers!!
I made a granary loaf this morning, following the instructions on my machine exactly; it sank, and I don't mean a little dimple, it was a moon crater. It seems to have come up into a bowl shape.
The birds will appreciate it I expect - but there isn't enough to salvage for a couple of slices for us.
I have arthritis in my hands so cannot knead the dough by hand properly, and worry that the machine might not knead it enough.
Is there much difference between the machines? is an expensive one much better than a cheaper one? and do they loose their effectiveness over time?
So if anyone has any ideas as to why the loaf turned into a bowl, and more to the point, how to stop it next time I would be grateful.
Karen
P.S. I promise to render my thanks to anyone who replies. (tongue in cheek)

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Tompeters

Granary Bread

I've had a look in my Panasonic manual and it might be too much moisture (was the flour old-ish or could be damp-ish?). I had a similar problem but nowhere near as severe in the Panasonic a few months ago and it turned out to be the flour.

As for cheap/good machines, my first experience of breadmakers was a Morphy Richards in a gite with excellent results - I later saw what seemed to be the identical product in Tescos own branded at £30 and it didn't work for me. I took it back and ended up buying the Panasonic. While that's true, I am not convinced that it is conclusive as quite a few people here have cheapos and are happy.

I suggest you go down to Sainsbury's or Waitrose and buy some Canadian Very Strong White flour and follow the recipe to the letter. Accuracy is very important in breadmakers so digital scales are a good idea.

Another good flour that always works well for me is Hovis Granary. Not the mix, but the flour. Hard to find these days but the result is sublime.

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SonyaK

Granary Bread

Just a thought. Did you remember to put the yeast in?
If so, is your yeast still working OK?

I forgot the yeast one time - not a good loaf!!!

Worth trying again, just to see if it was a one-off problem?
My machine is a fairly cheap Breville and it works really well, although I know some of them don't. Have you had success with your machine before?

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Thistledo

Granary bread

Know exactly how you feel Kayb. Tomps will remember I first reported the problem with low gluten content in the flour from the harvest last year. That appears to have been resolved with Australasia having had their summer and probably having a good harvest. When my problem first happened with a brand new Panasonic (my third over the years), Panasonic help line were extremely helpful and advised, for the moment, using the Rapid Bake method (much to my surprise). Don't think you can do Rapid Bake with Granary flour so you'll have to plod on with wholemeal or white.

Keep trying Kayb and I too have arthritic hands.

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Kayb

Thanks for replies

Tomps thanks for your input, I was using Hovis Granary bread flour, which is kept in a warm dry cupboard. I must admit I don't get good results in the breadmaker with it, unlike the wholemeal and white bread.
The yeast was well within date and hermetically sealed,the reccomended amount of sugar used.
For white bread, I usually use Alinson very strong flour.
The reason I asked about different machines is I have seen a Morphy Richards for half price (£50.00) in Argos, and wondered whether it was worth while getting it - currently I have a Tesco own make.
Thistledo, should I just use the dough (kneading) programme for Granary, and bake it in the oven??

P.S. why should Hovis have been allowed to appropriate the name 'Granary' as their own trademark, I can remember being able to by granary bread from little independant bakers when I was a child - made by the bakers themselves.

Many thanks
Karen

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Thistledo

Granary bread

Thistledo, should I just use the dough (kneading) programme for Granary, and bake it in the oven??

P.S. why should Hovis have been allowed to appropriate the name 'Granary' as their own trademark, I can remember being able to by granary bread from little independant bakers when I was a child - made by the bakers themselves.

Good idea to try that Kayb. I've never done that.

I would think 'Granary' is a description of the flour production rather than a tradename, ie whole grain.

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Honey

Granary Bread

I used to work for a company called English Grains and they were the first in the country to produce Granary flour and we supplied the flour to Hovis.

We like Granary style loaves and we use the Waitrose organic malted grain bread flour and we add a few mixed seeds to it. A very reliable flour.

Someone mentioned the yeast. My friend had a problem... she was producing bricks (even with her new Panasonic and she was cross with me because I'd said how good they were)... turned out she wasn't keeping her yeast in the fridge and it was old. She is now successfully making bread.

I have to say... We were given a bread machine from M & S and it was very hit and miss and so we ditched it and bought a Panasonic and we make about three loaves a week and seldom get a problem (apart from when there was a lack of gluten in the flour last year).

H x

 
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