Now . . . for a 'scratchie'!

I’ve just cranked another loaf through Bev the Breville – using scratchings (I need to restock my flours). It will be for the kids’ lunches tomorrow. 

It contains: 

·         * 1 ¼ cups of tepid tap water

·         * 1 ¼ cups of wholewheat flour

·         * 2 cups of white flour

·         * 2 tbspns of milk powder

·        *  1 tbspn of ‘white death’ (Aussie for sugar)

·         * 1 ¼ tspns of salt

·         * 1 ¼ tspns of dry yeast 

I set Bev on her wholegrain setting, with a medium crust (slightly more than three hours).

The result? Another great tasting loaf - albeit somewhat heavier than normal. The flavour is slightly nutty - and it toasts well! The texture is closer than normal, but (then again) I don't like bread with big holes anyway.

But again, the dome collapsed slightly. Given the heavy texture and the collapse, I think I should be adding slightly more yeast - which I'll do for my next loaf.

Stay tuned!