can anyone provide a recipe for a multi grain bread that is light- not dense?
i use my bread machine make the dough, however it's usually pretty dense. i am already adding wheat gluten, but somehow it's still not as light as store bought or artisanal breads.
I have the same problem. Not only are my mutli-grain or whole wheat breads dense, they are very crumbly. I also find that wheat gluten gives the bread a stronger flavour.
In my experience, many artisanal whole grain breads are also very dense. Perhaps this is how bread is suppose to be if one uses traditional ingredients?
I don't use a bread machine; can you convert recipes from the conventional method to bread machine? If so, I like the Cook's Illustrated multi-grain sandwich loaf which uses 7 grain cereal. It is reasonably light for a whole grain loaf and has a very nice flavour.
Thanks for the tips, WCchopoper and scuzzo!
I always use honey (or molasses). To make the bread more moist and nutritious I've even added small amounts of shredded carrots. Indeed, the bread is more moist but is still quite dense and crumbly.
I think you may be right, scuzzo. Probably, the best way to lighten-up the bread is to increase the proportion of white flour.
It calls for more bread flour than whole wheat but I've gone half and half (with white whole wheat). The recipe makes small, medium, large loaves so those are the three numbers:
milk 1/4 c.; 3/8; 1/2
water 1/2 c; 3/4 c. 1 c
butter 1 tbs; 1 1/2 tbsp; 2 tbsp
molasses ( have used honey, brown sugar, too) 2 tsp; 1 tbsp; 1 1/2 tbsp
sugar 1 1/3 tsp; 2 tbsp; 2 23/ tbsp
salt 2/3 tsp; 1 tsp; 1 1/3 tsp
bread flour 1 1/3 c; 2 c; 2 2/3 c
ww flour 2/3 c; 1 c; 1 1 /3 c
yeast 1 tsp; 1 1/2 tsp; 2 tsp
Normally, I only use the machine to make the dough, then take it out and bake it in the oven.
One more thing. I think adding some liquid fat, like olive oil aiding in heavy bread rising. Like it lubricates things! I would try a few tablespoons added to starting liquid.