I’ve been trying the following Jennie Shapter recipe for light wholemeal bread, it’s taken from her recent book ‘The Ultimate Bread Machine Cookbook,’ but I’m getting nowhere with it.
•280mls/10fl oz/ 1¼ cups water.
•250g/9ozs/2¼ cups of wholemeal (whole-wheat) bread flour
•125g/4½ ozs/generous 1 cup white bread flour.
•15mls/1tbsp skimmed milk powder
•7.5ml/1½ tsp salt
•7.5ml/1½ tsp granulated sugar
•20g/ ¾ oz/1½ tbsp butter
•5ml/1tsp easy bake (rapid rise) dried yeast
I worked this recipe a few times exactly as laid out in the book but found that each time I tried it the bread collapsing in the centre.
My immediate thought was that there was to much water in the recipe so I reduced the quantity of water from 10 fl oz of water to 8fl oz water. The bread still collapses, though perhaps not just as much.
I’m puzzling over what to do next. Perhaps a little less salt, say 1tsp and let the sugar do a little bit more work? Or maybe a bit more yeast say 1½ tsp?
Anyone tried the recipe? Did it come right for you? Or did you have to tweak it and if so how? I’d be delighted to hear your views on the recipe. Or maybe you have a wholemeal recipe you’d care to share. Either way I’d love to hear from you.
3 teas dry active yeast – is that not a bit over the top?