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Crumbly texture

"Mary A. Flesch" <mflesch@mail.coin.missouri.edu>
Sun, 18 May 1997 21:46:35 -0500 (CDT)
v097.n037.8
Hello to all on this great list!  I am the new owner of a bread maker
(2 weeks) after being on this list for over 6 months, drooling over the
recipes

I have made a few successful loaves, one EXCELLENT Asiago cheese bread
that I got off this list, one Cinnamon Raisin bread that I will work on,
and a 100% Wheat bread from the recipe book that came with the machine.

My question--The whole wheat bread was adequate, definitely edible, but
nothing to write home about.  It was very crumbly.  Now I have not tried
any other wheat recipes, but I thought I would access the vast knowledge
available on this list and solicit any tips you all have to offer.

Would using part white and part wheat make it any better?  Also, I did add
gluten to the recipe, if that matters.

TIA!

Mary Anne Flesch
Columbia, MO