Could organic ingredients alter bread made in a bread machine?

Could organic ingredients alter bread made in a bread machine? Topic: Could organic ingredients alter bread made in a bread machine?
May 25, 2019 / By Bertie
Question: Twice I made whole wheat bread in my bread machine & it has not risen properly. The texture is not right, it just isn't as it should be. I did use organic brown sugar, wondering if this could have made a difference.
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Best Answers: Could organic ingredients alter bread made in a bread machine?

Abiud Abiud | 3 days ago
Is your yeas good. Did it bloom properly. Also have you had previous success with using the wheat flour? Wheat flour is much more dens, and it is much harder to get a nice fluffy wheat loaf. Try using about 1/2 wheat and 1/2 white flour. Also there is some yeast out there specially for wheat breads, but I have ever used it so I don't know if it really works or not.
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Abiud Originally Answered: HEALTHY bread/flat-bread recipes that are GLUTEN-FREE?
The following have lots of recipes online if you know what terms to search for. :-) Injera bread - if you find a 'traditional' recipe, because modern recipes may contain wheat. This is a teff based fermented flatbread from Ethiopia. It tastes a bit like a sourdough crepe, and is used to wrap around savory dishes to eat them - it is SO flexible, it's crazy. Especially because teff is usually dry and crumbly, but ferment it like this and it is shockingly flexible. Socca - a french chickpea based flat bread There's an italian chickpea flat bread, too, couldn't remember the name, but here's a nice recipe for it: http://inpursuitofmore.com/2012/11/12/re... (I know there is a different name for this than what the blogger uses) Indian version of a chickpea chapati - http://www.food.com/recipe/gluten-free-c... Another Indian one, pudla besan - http://hannasvegankitchen.blogspot.com/2... - this one seems more flavorful I believe there is an asian flatbread/cake made from mung beans, but you'd need to do a bit of searching. Grated cauliflower and cheese are two that I've seen used together to make a pizza crust - like, literally the main two ingredients of the crust. The majority of bean flabreads I see are chickpea. I've experiemented with other beans to make this and there is something about chickpeas that binds it together a little better. If you try another bean, it works best if you get one that gets very soft - the beans you'd want to use for refried beans, like pinto or cranberry. Beans that hold their shape more, like tepary, did not fare so well when I tried to make flatbreads out of them. And re: bean flour - I just make my own chickpea and other bean flour, very cheaply. I get the beans dry and run them through my blender in small batches for short period. Pour them through a mesh sieve, and then put the bigger pieces back in the blender with a few new beans and keep going until I have a flour. It's not as refined as a store-bought flour, but it's worked fine for flatbreads like socca, so far. :-)

Sky Sky
Using organic brown sugar should not have made a difference. Make sure that your yeast is good, and don't use too hot or too cold liquid in the recipe. Also, sometimes bread made entirely of whole wheat flour tends to be dense and doesn't rise as much. Try using maybe 1/3 white flour instead of whole wheat.
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Piety Piety
It's not the sugar, it's the flour. Whole wheat bread inherently rises less vigorously than bread made with white flour because it's harder and the shape of the grains inhibits the gluten from forming the strands which make bread rise. Some things you can try: 1. Add a quarter teaspoon more yeast to give it more of a rise. 2. Give it more rise time. Use the "whole wheat" cycle on your machine (which allows for a longer proofing time), or use the dough cycle, remove the dough and let it rise out of the machine, in a warm environment (I do mine in the turned-off oven with the oven light on. It should rise until doubled, which can take a lot longer than white bread. Then shape and bake in bread pans. 3. Buy some vital wheat gluten, in the flour section at the grocery store, and add with the flour. It adds extra strength, structure and rise to whole grains and gives it the fluffiness we see in commercial bread. 4. Try using some white flour in your recipe, about 30 - 50%
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Marylyn Marylyn
No, it's your flour. Whole wheat bread will not rise like white bread. It doesn't have enough gluten. It will produce flatter, dense loaves.
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Marylyn Originally Answered: Pineapple bread / bread pudding recipe? NEED IT! ?
PINEAPPLE BREAD PUDDING INGREDIENTS 10 slices white bread 3/4 cup butter or margarine, melted 5 eggs 1 (20 ounce) can crushed pineapple, drained 1/4 cup dried currants or raisins 1 cup sugar 1 1/2 teaspoons vanilla extract 3/4 teaspoon ground cinnamon Whipped cream DIRECTIONS Place bread on a baking sheet. Bake at 375 degrees F for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside. In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes. Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350 degrees F for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired. I hope this is what you are looking for. Happy Thanksgiving

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