Making a Wholemeal Loaf
I have made the Delia wholemeal bread 3 times and every time right before putting it into the oven it sinks and I get a small almost squashed down loaf in height. I use 450g wholemeal flour, 2 tea spoons of fast action yeast 1 of salt and the 350ml of warm water. I put tea towel over it and leave it to prove for 2hrs and it hardly rises. Rises slightly more if I turn the oven on and place it on top so the tin gets warm but as i say it shrinks even between me taking the tea towel off and straight into the oven. I am determined to get it right, so can you help? I use a metal loaf tin to prove and bake it in. I am stumped as to my error or what's going on. It's tasty but comes out slightly more spongy than soft wholemeal.