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Photo by Dave

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA
Living In: San Diego, California, USA

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Dave is asking: (2 answers)
I made a loaf of whole wheat bread in my bread machine & it tastes great! My problem is it crumbly, can I fix that? heres the recipe: 2 Lb loaf, 1 1/4 cups plus 3 tbsp. water @ 80 deg. 1 large egg,1 1/2 tbsp.molasses, 1 1/2 tbsp honey, 2 tbsp. margarine, 4 1/2 cups whole wheat flour,2 tbsp. dry milk, 1 1/4 tsp. salt, 2 tsp.bread machine fast rise yeast.

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Last updated: Feb. 25, 2013 3:15 am
Posted: Feb. 24, 2013 3:07 pm
Answered by: Scotdog
Feb. 24, 2013 3:25 pm
That seems like a lot of flour vs a small amount of fat. I'd also use some
Feb. 24, 2013 3:26 pm
oops meant to say vital wheat gluten. But, that's a lot of whole wheat.
Answered by: Scotdog
Feb. 24, 2013 3:27 pm
I'd experiment with a few other recipes . . .
Feb. 24, 2013 3:49 pm
Might try some bread flour in place of some of the whole wheat. WW by itself tends to make a very heavy/dense bread.
Feb. 24, 2013 4:15 pm
Thanx, I'm happy I got some responses! I will try to use white flour & I will also try the recommended recipe. I noticed it when I posted the comment. The recipe I posted was out of the recipe book that came with the machine.
Feb. 24, 2013 5:12 pm This is my go-to whole wheat recipe. It has always come out great for me. The vital wheat gluten makes a big difference.
Feb. 24, 2013 5:35 pm
Hi,i don't have a bread machine,i still make mine by hand,just wanting to wish you luck on your next loaf.
Feb. 25, 2013 3:15 am
The liquid to dry ratios seem similar to other recipes I have used. You could use milk instead of the water/milk powder in that recipe. Most bread machine recipes assume you will use the delay cycle, so they suggest powder milk since regular milk can spoil sitting around at room temp waiting on the delay cycle.
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