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?