Breadmaker recipe question
So I bought a breadmaker, my first. It's a T-Fal, and it came with a book of recipes. I've used it a few times, and now my question is- how can I make new recipes?
For example- I bought a few kilos of multigrain flour, but there is no multigrain recipe in the book. I'm assuming all bread machine recipes are not interchangeable, as most bread machines are different. I don't want to waste the time & flour on a dud recipe, but how will I know how to substitute? Can I just use the whole wheat recipe and substitute the multigrain flour?
[Yes, I know bread making without the breadmaker is what's recommended here; I just always wanted one and would like to use it to its full potential, with help from y'all].
Check the website of the maker of the flour for recipes. When you say multigrain, do you mean various types of wheat, or something like a blend of wheat, oats, barley, corn, etc?
When I first got my breadmachine, I went to the public library and took out a few of the breadmachine books and they were a great way to get to understand the whole world of breadmachines. My favorite quote was that "measuring carefully is everything as breadmachines are unforgiving". I think of that every time I am measuring out ingredients. I really like Beth Hensperger's Bread Lover's Bread Machine Cookbook (actually bought a copy) and The Complete Bread Machine Cookbook by Sonia Allison. both have multiple recipes for multigrain or whole grain breads.
As for multigrain, it really does depend on the mix in the flour.
Thanks to both replies- the flour was a house brand [so no website info], but when I checked the website of a similar flour name brand, there were breadmaker recipes and ways to make them 'fit' all breadmakers. Will also definitely invest in some books [although the Hensperger on Amazon is $191 [?!], probably b/c it's out of print].
I don't know what multigrain flour is so I can't advise you how to use it in bread dough. But I can tell you that you can get *excellent* bread with your bread machine by combining ingredients on the "Dough" cycle and then shaping and baking by hand. You might also learn about pre-ferments (google poolish, biga, old dough, sponge or levain) and you'll get outstanding dough from your bread machine that no snobby purist would turn their nose up at.
I highly recommend the book "Rustic European Breads from Your Bread Machine" by Eckhardt and Butts to learn how much potential there is in your machine.