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Home Cooking

Bread Machine Multigrain Woes

DuffyH | Feb 11, 201506:59 PM     4

I've been trying, limited success, to make a good multigrain loaf in my Zo Virtuoso. Using Beth Hensperger's Nine-Grain recipe (from BLBMC):

1 ¼ cups boiling water

½ cup 9-grain cereal

3 tablespoons honey

3 tablespoons unsalted butter

212g bread flour

119g whole wheat flour

⅓ cup dry buttermilk powder

1 ½ tablespoons gluten

1 ¼ teaspoons salt

2 ½ teaspoons SAF yeast or 1 tablespoon bread machine yeast

Soak cereal, honey, butter for 1 hour, then add other ingredients and bake.

My issue is that the loaves are dense on the bottom, getting lighter as you move up the slice. It's moist, just with a very noticeable gradient in the crumb, from a little heavy to almost too light and fluffy. This bread-making noob has no idea what's causing this.

It didn't happen when I was making a fairly standard wheat loaf, using 1 cup water, 180g BF, 170g WWF with sugar and fat amounts similar to the recipe above. Is the cereal messing things up? Have my yeast and/or gluten gone dull? Maybe using the delay cycle is to blame?

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