Your Questions About Making Sourdough Bread In A Bread Machine

James asks…

Why does the bread I bake come out grainy?

Whether I use a bread machine or make the dough by hand and bake in an oven, my bread always comes out grainy and crumbly, and gets worse by the day. This happens with both basic white bread or sourdough. Any suggestions for making a decent, soft loaf of white bread?

sourdough answers:

Could be a number of things, but I would guess that either you aren’t kneading it long enough or kneading it too much. It also depends on what type of flour you are using. All purpose flour tends to be more granier and bread flour tends to have a smoother texture. If you are using wheat flour, consider using half wheat and half unbleached bread flour. Also make sure that you are proofing your yeast in the sugar water mixture a good 10 minutes before adding your salt, seasonings, flour, and oils. It could also simply be the recipe. A good book for bread baking is The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart.

Daniel asks…

homemade bread- without the bread machine?

I want to make some bread without using the bread machine and can not find any recipes. Dose anybody have any? French bread, sourdough bread, herb bread any kind of bread…..thanks alot.

sourdough answers:

Home Made Bread

2 Packages of Yeast
3/4 Cup Warm Water
2 Cups Luke Warm Milk (heat not boil, let cool.)
3 tbsp Sugar
3 tbsp Shortning
1 tbsp Salt
7 – 8 Cups Flour

Dissolve Yeast in warm water for about 15 minutes. Stir in milk, sugar, shortning, salt and 4 Cups of flour. Beat untill smooth. Mix rest of dough untill easy to handle. Nead for 10 minutes. Put in bowl to let rise to twice the size. Punch down and cut into two loafs. Put into greased bread pans and rub soft butter on top of the loafs. Let rise again for 30 minutes. Then bake in a 425 degree oven for 25 – 30 minutes. 350 degree for small ovens.

Helen asks…

Do you have a recipe for Ragbrod bread?

I bought a mix from IKEA for their swedish rye bread called Ragbrod. And i like to be able to make it at home.
I did spell it correctly..I just didn’t add all the accents. IKEA spells it the same way with the accents.
I did spell it correctly..I just didn’t add all the accents. IKEA spells it the same way with the accents.

sourdough answers:


You need two 2-quart loaf pans and a large bowl.

In bowl, mix Sourdough with the following ingredients

6 cups cold water
2 tablespoons salt
4 cups cut rye (You can’t find that so use any combination of cut oats, cracked wheat (=bulgur), rye or oat flakes)
1.5 cups bread flour (=wheat)
6 cups rye flour (Hodgson Mill)

Leave bowl at room temperature, covered with a wet kitchen towel 18-24 hours.

Next day:
In a small bowl, pour 0.6 cup boiling water over the following ingredients

0.5 cup flax seeds (= linseed)
2 cups cut rye (Can’t find that … See above)
1 cup sunflower seeds
1 bottle of malt beverage (e.g. Malta Goya).

Add this to the mixture in the large bowl and blend well.

Spoon dough into well greased loaf pans.

Leave pans at room temperature, covered with wet kitchen towel, 4-6 hours.

REMEMBER TO TAKE OUT SOME SOURDOUGH FOR NEXT TIME, approximately 0.5 cup. Leave sourdough in refrigerator until next time you bake.

Preheat oven to 375 degrees Fahrenheit and bake breads 2 hours.

Remove breads from loaf pans immediately and let them cool on a rack wrapped in a wet kitchen towel. If you do not remove the breads from the pans the bread tends to crumble when you cut it.

When completely cooled off, breads are placed in plastic bags and stored in refrigerator or freezer.
Bread will stay fresh in the refrigerator up to 1 month.
Slightly sweet, densely delicious
Makes a 1½ pound loaf

1¼ cups warm tap water
1 tablespoon soft butter
½ tablespoon table salt
¼ cup honey (or part molasses)
¼ cup brown sugar
2 tablespoons fennel seed (see ALANNA’s TIPS)
Zest of an orange
1½ cups bread flour
1½ cups rye flour (see TIPS)
1 packet (1/4 ounce) active dry yeast (rapid rise for bread machine)

Bread Machine: Add ingredients in order listed, not letting yeast touch liquid. Set for white bread and light crust. When baked, transfer to a cooling rack, brush top with butter.

Hand Mix: In small bowl, proof yeast with 1 tablespoon warm water and 1 teaspoon sugar. (If it doesn’t bubble up, the yeast is dead and you’ll need to repeat this step with new yeast.) In large mixing bowl, mix water, salt, honey, sugar, fennel and orange zest. Gently stir in 1 cup flour and proofed yeast. Add remaining flours until combined, knead for 5 minutes, adding flour as needed. Transfer to a greased bowl, cover and let rise in a warm place til double. Punch down, form into a loaf, transfer to a greased loaf pan, cover and let rise in a warm place until double. Bake in a preheated 375F oven for 35 – 45 minutes. Let cool for 5 minutes, remove from pan, brush top with butter, finish cooling.

ALANNA’s TIPS Both fennel seed and ground fennel work, so does caraway. I love the taste and texture produced by Bob’s Red Mill’s dark rye flour but other ryes work too. Wheat gluten is a favorite breadmaker trick but lightens this bread too much.
Swedish Limpu Bread
5 1/2 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
2 cups water
1/2 cup packed brown sugar
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons orange zest
1 1/2 teaspoons caraway seed
1 1/2 teaspoons fennel seed
2 eggs, room temperature
2 cups rye flour

Boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes. Cool until warm

In a large bowl, whisk together 3 cups flour and yeast. Stir in cooled orange rind mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs.

Add 1 cup flour, and beat 1 minute on medium speed.

Add rye flour and enough additional white flour to make a stiff dough.

Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly greased bowl, turning to grease the surface.

Cover with a damp cloth, and place in a warm spot.

Allow to rise for 1 1/2 hours, or until doubled.

Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 min. Shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans.

Brush with oil. Allow to rise for 1 hour, or until doubled in size.

Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes, or until done.

Maria asks…

What’s the best bread maker for crusty good tasting bread?

not sourdough

sourdough answers:

You need to get one with crust settings. Mine has 3 and you would want to use the darkest one. I just got a new zojirushi, expensive but a very good machine. I have had 3 different machines, starting when they just made 1 lb ones. I got a real good deal on ebay but you probably dont want to pay that much. I would just make sure it has the 3 crust settings, if you have the extra money the zojirushi is worth it. If you make a lot of bread it has a power setting so that if the cord comes out or the power goes off , when it comes back on your bread will start and you dont have to throw it out.
I have a cooking group with a lot of bread machine recipes and doughs if you are interested.
Free to join and no obligations

Ruth asks…

What are some good recipes for cinnamon rolls?

I want to make home made cinnamon rolls but I can’t find any good recipes.

sourdough answers:

Low-Fat Cinnamon Rolls

1/2cupwater, (70 to 80 degrees)
1eachpear baby food, (4 oz jar)
2eachegg whites
2cupbread flour
1cupwhole-wheat flour
1tablespoonmilk, nonfat, dry powder
2teaspoonbread machine yeast

1/4cupbrown sugar, packed
2teaspooncinnamon, ground

1/2cuppowdered sugar (sift before measuring)

Measure all dough ingredients into bread machine pan in the order suggested by the manufacturer, adding baby food with liquids.
Process in dough/manual cycle. When cycle is complete, remove dough from machine and place on lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Using a rolling pin, shape dough into a 14×10 inch rectangle.
To prepare filling: Brush honey on dough. Evenly sprinkle with brown sugar, cinnamon and raisins. Beginning at long end, roll up tightly; pinch seam to seal. Cut into 8 equal pieces. Place, cut sides up, in greased 9 inch round cake pan or 7×11 inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Preheat oven to 375 degrees. Bake rolls for 25 to 30 minutes or until done. Remove from pan; let cool on wire rack.
To make icing: In small bowl, combine powdered sugar, milk and vanilla. Stir until smooth. Drizzle on rolls.


Follow the link above for more recipes like
Cinnamon Soy Rolls
Best-Ever Cinnamon Rolls
Cinnamon Rolls Abm
Raisin Cinnamon Rolls
Refrigerator Cinnamon Rolls
Apple Cinnamon Rolls
Special Cinnamon Rolls
Sourdough Cinnamon Rolls
Blueberry Cinnamon Rolls
Chocolate Cinnamon Rolls
and more..

Powered by Yahoo! Answers

Tags: , , , , , , , , ,
Previous Post

Your Questions About Cooking Sourdough Bread In A Dutch Oven

Next Post

Your Questions About Sourdough Biscuits