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Bread machines require higher protein flour for good results. You noticed this when you switched from AP to bread flour. Whole wheat flour typically has less available gluten that white bread flour. It also has all the bran that can make a loaf feel heavier- but gives it all that nutty flavor. You can mix some wheat flour into bread flour to get the flavor ...


Bread flour has more gluten, which is a protein that makes bread stretchy and less crumbly when the dough is prepared right. There is plenty of whole wheat bread flour out there, and you can often get mixes which are specifically made for bread machines, I'd start with those and see how you go. If you cannot find them in your local store you might be able to ...


I can't say that this is the answer with 100% definitiveness, but I do have a theory that seems valid. Usually, flours are milled and ground with the endosperm, which contains most of the starch and protein. The germ contains proteins, fats, and vitamins and the bran is primarily fiber. The fats, vitamins, and fibers at a molecular level would contribute ...


I second SAJ14SAJ but have my disagreement on oat flour vs all purpose. Oats do have gluten and in fact 14% gluten so unless you are using a gluten free oat flour you should use similar amounts as you would whole wheat flour because of similar percentages.

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