I tried to make whole wheat bread twice and it came out in a big nasty chunk that did not rise. Anyone have any suggestions? The other bread (basic and raisin and cinnamon came out perfect)
480529
I don't know if you already did this, but adding gluten flour to whole wheat recipes helps develop structure. Most whole grain recipies include about 1.5 tablespoons gluten flour to 3 cups whole wheat flour. Try using in published bread machine recipe for whole wheat bread and follow it precisely first time out. If it comes out okay, then you can experiment a bit.
480530
the secret is sugar. whatever i make, i always add one table spoon of sugar. sugar helps yeast growing. and you can also start with the dough cycle, then keep it in the machine for several hour, then just use the bake cycle. that way the bread will have more time to grow. shouldn't be too hard.
1577509
Believe or not, it is the bread machine that failed. I returned mine after 6 months of use and it was supposedly one of the best models out there. With me it was hit or miss. The bread would either turn well or really bad, even if the same steps were taken. A lot of it has to do with the temperature in the room. In the winter months the bread machine didn't work so well. We have switched to making our own bread in a dutch oven instead. Get yourself a copy of "My Bread: The Revolutionary No-Work, No-Knead Method" by Jim Lahey.
1157296
Whoa...may be the mixer head connecter insertion. Have you made "adjustments" for the height with the tool? Might be some of the problem, too. Mine seems to be somewhat loose at insertion with any of the beater attachments, which made me leery at the beginning; but it whips up double cookie batches with no problem. I make Divinity with it and whips it up great without any over-heat. I never tried it for bread dough, as I like to knead bread myself. I would call the 800 customer service number and talk to them about it, but first try your adjustment tool. Sorry you having problems with it...maybe I need to whip up a batch of French Bread to see how mine does...big snow storm here and roads are un-drivable in Champaign County in IL...so might just get it out and make some bread! :o) Let me know if the adjusting tool helped.
1685140
In making (French) white and whole wheat boules with this active dry yeast, I've not altered ratios but rise times and enjoyed the results in rise, crumb, etc. The second rise seems to take a little longer to double-when I've rushed it, in the oven my loaf collapsed a little, too.
249965
I'm adding to my previous answer. I did use a whole egg, and 2 egg whites, then I used warm water to make up the difference of 3/4 cup liquid. My bread turned out really good.
879288
I just got my new breadmaker this week. For the second loaf I made, I used 100% whole wheat flour, no other type of flour at all. I used the recipe included in the Panasonic booklet that comes with the machine. The loaf turned out PERFECTLY! Very moist, tall, and delicious! I am going to love this new machine.P. S. I recommend King Arthur flour - I was amazed at the difference in my baked goods when I switched to King Arthur. I've become a faithful follower!
1309364
My first two attempts with my BBCCX20 were awful. I started reading comments on the internet assuming so many people couldn't be getting a good result. It had to be me. So here are some things I changed. (I am not an experienced bread maker) I now spoon my flour into the measuring cup after fluffying it up with a spoon in the sack. I use much less flour this way I've found. Second, I have noticed I always have a messed up loaf when I use the plain active dried yeast. I have started using the rapid rise Fleishchmann's in the jar that is made especially for bread machines. Then I either use the quick, quick wheat, or cake cycle if it has eggs in it. I also now test my liquid with a thermometer to make sure it is about 100 degrees and I warm my nuts slightly since I keep them in the freezer. Eggs I leave on the counter until they don't feel cold anymore. It takes some advanced thought to make a loaf of bread I find. But I am now very happy with my machine. I was a little bit panicy to begin with though.
1085408
This happened to me as well. I didn't disassemble and clean right away after previous batch and the trace amounts of flour mixture seemed to cure and settle around the blade area. Soaking, wiggling, rotating, oiling were no match for the super-glue strong bond. The blade would not come off. Embarrassed I approached my other half. Like a superhero he took my loaf pan into his garage, pulled out a rather formidable looking crowbar . . . I couldn't watch . . .soon he returned with my loaf pan in one hand and the blade in the other.
1524693
I have only used mine a few times and I had these same issues the first time I used it. With subsequent I made sure the counter was very wet (not just a few sprinkles) and I used quite a bit of flour. I live in a very dry, mountain climate and have to add extra water to my dough so it won't crack around the edges. I think it just takes practice to find the right amounts. Hope this helped some.
2035787
Now that I've had the bread machine for almost 3 months, I've got some standard recipes and they come out beautifully each time. Here's my standard recipe that I make at least twice a week:Half-white/half-whole wheat 3/4 c water1 c bread flour1 1/4 c whole wheat flour (if using stone ground, use just 1 c, and 1 1/4 c bread flour)2 tbsp sugar or honey (if using honey, put it in before the flour)1 tbsp baking margarine1 scant tsp salt1 tsp Fleischman's bread machine yeast or SAF yeast.This works on the regular bread cycle as well as the quick cycle. Now that I've had the bread machine for almost 3 months, I've got some standard recipes and they come out beautifully each time. Here's my standard recipe that I make at least twice a week:Half-white/half-whole wheat 3/4 c water1 c bread flour1 1/4 c whole wheat flour (if using stone ground, use just 1 c, and 1 1/4 c bread flour)2 tbsp sugar or honey (if using honey, put it in before the flour)1 tbsp baking margarine1 scant tsp salt1 tsp Fleischman's bread machine yeast or SAF yeast.This works on the regular bread... » Read More Now that I've had the bread machine for almost 3 months, I've got some standard recipes and they come out beautifully each time. Here's my standard recipe that I make at least twice a week:Half-white/half-whole wheat 3/4 c water1 c bread flour1 1/4 c whole wheat flour (if using stone ground, use just 1 c, and 1 1/4 c bread flour)2 tbsp sugar or honey (if using honey, put it in before the flour)1 tbsp baking margarine1 scant tsp salt1 tsp Fleischman's bread machine yeast or SAF yeast.This works on the regular bread cycle as well as the quick cycle. « Show Less
765133
There is one recipe for 100% whole wheat flour (Honey Whole Wheat Bread 1 1/2 lb. loaf). It also calls for a small amount of gluten flour and powdered milk. I have used several other bread cookbook recipes that use a combination of wheat and bread flour and they have turned out well. This is my 3rd bread machine and this is the only one that I have not had regular problems with bread falling once it goes into the bake cycle. I've had slight falling with this machine 2-3 times and it's when I'm trying a new recipe I've never made before. I've been enjoying this machine more than any of the other brands. Hope this helps.
1138014
Bread machine recipies work out fine, but I only use the slightly larger whole wheat yeast and no the regular yeasts. Also have to be sure to balance the ph when using rye - hence the bit or orange peel and bit of apple cider vinegar.
879289
I made both whole wheat, and 70% wholewheat. Both great but I find that 100% is better made with a 1.5 tablespoons of sugar instead of molasses. Less dense and sticky. I also made the "Seven Grain' loaf using '10 grain cereal" - great but next time I shall use sugar instead of the molasses.
2172898
I finally bought the new BBCCX20 and could not be happier. Have you tried the basic white out of the recipe book? I started with that one just to be sure it worked and then started making whole wheat with cereal, nuts, fruit, everything and I can't believe it always works. Some loaves are short and sq
752530
When I make this bread I use milk, coconut oil, 2 eggs, not water and not just egg whites and a yolk/ I don't find that it fall aparts put it is not your store bought bread that has wheat which acts like glue. Don't know if this helps but I love this bread for my toast in the morning.
2034084
I had the same problem and was immediately disappointed, it took about as long s you have, but I washed it out wi a vinegar solution like you might use in your frig. Then try it out with some bread inside. Even if you think that you can still smell it the bread really does come out OK. I've had mine since last May hope this helps.
2035786
Using the standard white bread recipe, I replaced part of the bread flowere with a package of instant Oatmeal Cereal.. ( it measures 1/2 cup).. it gave a nice texture to the bread.. It was Cinnamon Oatmeal and wasnt overpowering, but made fantastic toast..