Beyond WBYBM2 Owner's Manual page 167

Questions & Answers About Ingredients and
Recipes
Why do I get air bubbles at the
top of the bread?
When using raisins, the
Breadmaker crushes them. How
can I avoid this?
Why does my bread rise and
then collapse or crater?
Can I use my favorite bread
recipes (traditional yeast bread)
in my Bread Maker?
Why do the loaves vary in height
and weight? The whole wheat
and multi-grain breads are
always shorter. Am I doing
something wrong?
This can be caused by using too much yeast.
Add raisins, nuts etc., to the Fruit & Nut
Dispenser. For best results, use dry raisins. Also
check your dough consistency five minutes to ten
minutes after the fruit and nuts have dropped
into the dough. If the dough is too dry, it will not
incorporate the raisins easily.
The bread may be rising too fast. To reduce the
rate of rising, reduce the amount of water and/
or decrease the amount of yeast.
Yes, but you will need to experiment to get the
right proportion of ingredients. Become familiar
with the Beyond Breadmaker and make several
loaves of bread before you begin
experimenting. Never exceed a total amount of
4 - 4-½ cups dry ingredients. Use the recipes in
this manual to help determine the ratio of flour to
liquid and amounts of yeast, sugar, salt and fat
to use.
No, it is normal for Whole Wheat and
Multi-Grain breads to be shorter and denser
than White or French breads. Whole Wheat
and Rye flours are heavier than white bread
flour, therefore they don't rise as much during
the bread making process. They also typically
have added ingredients, such as oats, bran,
nuts and raisins, which contribute to the shorter
height and denser texture.
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TroubleShooting