I grind my own wheat flour and when I use it in my bread machine the bread falls and is very heavy. How can I fix this?

I grind my own wheat flour and when I use it in my bread machine the bread falls and is very heavy. How can I fix this? I have tried different recipes but the bread falls and is very heavy.

I only want to use fresh ground flour so what am I doing wrong? Asked by Rosie610 37 months ago Similar questions: grind wheat flour bread machine falls heavy fix Food & Drink > Cooking.

Similar questions: grind wheat flour bread machine falls heavy fix.

Try making the bread with store bought flour. It sound like your flour has too much air in it.

You need to let it rest for at least a day. (That should have been in the instructions with your mill.)Also... are you using a recipe designed for whole-wheat bread? .

You need to let it rest for at least a day. (That should have been in the instructions with your mill.)Also... are you using a recipe designed for whole-wheat bread?

4 There may be multiple reasons: Though I haven't baked with home-ground, I've read about it, and we've also made our own bread for 3+ years, so we've learned how to make it work. + Some grinders grind less finely than others, and I've read that only expensive ones get as fine as store-bought flour. Perhaps you can grind it a 2nd time.

+ There are DIFFERENT kinds of WHEAT - "Hard red winter" and "Soft wheat" for example. Which one did you use? I believe winter wheat is better for bread while soft wheats are good for pastry-type baking.

+ Perhaps your wheat has too low of a gluten content (related to above) and you need to add 1-2 TBS of "Vital Wheat gluten with vitamin C" available at most of our supermarkets. The wheat gluten (protein) rises better, but is low in the soft wheat(s). Pastries and quick "breads" (cakes) use other leaven which is less picky.

Keep trying, you'll enjoy the food from fresh ground and the ability to store it long-term as whole grains. Jeff .

There may be multiple reasons: Though I haven't baked with home-ground, I've read about it, and we've also made our own bread for 3+ years, so we've learned how to make it work. + Some grinders grind less finely than others, and I've read that only expensive ones get as fine as store-bought flour. Perhaps you can grind it a 2nd time.

+ There are DIFFERENT kinds of WHEAT - "Hard red winter" and "Soft wheat" for example. Which one did you use? I believe winter wheat is better for bread while soft wheats are good for pastry-type baking.

+ Perhaps your wheat has too low of a gluten content (related to above) and you need to add 1-2 TBS of "Vital Wheat gluten with vitamin C" available at most of our supermarkets. The wheat gluten (protein) rises better, but is low in the soft wheat(s). Pastries and quick "breads" (cakes) use other leaven which is less picky.

Keep trying, you'll enjoy the food from fresh ground and the ability to store it long-term as whole grains. Jeff.

Can I substitute bread flour for cake flour.

Difference between bread flour and all purpose.

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