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Whole wheat raisin bread

"Dick Carlton" <carlton@wave.net>
Sat, 24 Jun 2006 20:57:23 -0700
v106.n026.2
My usual whole wheat bread consisting of 2/3 home ground white whole 
wheat flour and 1/3 King Arthur bread flour produces nice, light 
dough for buns or loaves. However, when I add some raisins to the 
dough I lose much of the usual rise. Can anyone shed some light on my 
problem? I'd be forever grateful.

Dick Carlton, Brookings, OR