The problem with baking bread from whole grain flour "Altai Health"

I stopped making bread from whole grain flour "Altai Health" in KhP, but I cannot determine the reason. The dough forms a normal, as it seems to me, bun, and then rises to about the middle of the bucket and, when baked, forms a very low, dense loaf. I bake as I usually baked: 1 teaspoon of yeast, 400 g of flour, 1 teaspoon of salt, 1 tbsp. panifarin spoon, 260 ml of water. At the same time, rye-wheat and wheat loaves are obtained normally, that is, the yeast is the same. I bought flour about a week ago at the Peki Sam store. The feeling that flour FOR is far from what it was before, that bran was generously poured into it - not in the store, of course, but those who produce it. Actually, the question is: am I so unlucky? Or, as I was told at Dom-Bread, did Altai Health flour really "deteriorate" (in the sense that the quality became worse)? Has anyone faced a similar problem?

The Panasonic SD 2501 bread maker was purchased relatively recently, in August this year, to replace the "deceased" Panasonic CD-255.

P.S. I began to find it difficult to navigate the site, so if I created a topic in the wrong place, please help me move it to the right place.

I tried to save today's loaf by baking in the oven. It turned out something spreading in breadth ... Saved, they say.

Good day! I've heard that white wheat flour should be added to such whole grain flour, well, about 150-200 g of the total.

Anyway, test the yeast.

Anyway, test the yeast.

I agree, I did not take into account this moment, first of all check the yeast!

I've heard that white wheat flour should be added to such whole grain flour, well, about 150-200 g of the total.

Earlier, when I baked bread from Altai Health flour, I never did not add white wheat flour. At the same time, the loaves turned out to be normal. For several years there have been no failures. This is my first time. With the addition of wheat flour, not even of the highest, but of the 1st grade (300 g c / z flour 3A, 100 g of wheat flour of the 1st grade), everything worked out. That is why I am perplexed. In principle, now I see no reason to buy "Altai Health". By the way, the taste of the bread has also changed. And by no means for the better.

[ZEElena]

test yeast.

ZEElena, I thought about yeast in the 1st turn. But rye-wheat and wheat loaves are obtained normally, that is, the yeast was the same.

In principle, now I see no reason to buy "Altai Health". By the way, the taste of the bread has also changed. And by no means for the better.

however, you have upset me! I just ordered Altai health flour ....

I stopped making bread from whole grain flour "Altai Health" in KhP, but I cannot determine the reason.

And I succeed! Both in the oven and in the bread maker!

How to do it, see here Gingerbread man made from whole grain flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

And this applies to any whole grain flour

And I succeed! Both in the oven and in the bread maker!

Thank you for your support and for the reminder about Kolobok!

And I succeed! Both in the oven and in the bread maker!

I am glad that you succeed. True true. I read what is on the link. And I do the same. And not the first year. For almost 8 years, this is the first such "global" puncture. It is obtained from newly purchased flour FOR only with the addition of at least 100 g of wheat flour. To be honest, now I'm afraid of her, this torment.

however, you have upset me! I just ordered Altai health flour ....

Dont be upset. Perhaps I have a one-of-a-kind ZA flour bag that doesn't make bread. Or I suddenly have both left hands. Or the stars just came together. And you will be fine.

do not be afraid!
we all have punctures. I distribute the unsuccessful bread to neighbors - for the dogs, or I put my cat in porridge. do not throw away!
bread perceives the mood of a person, do not be afraid!

Very often I remember this situation with myself and laugh at myself WORKING ON ERRORS #
Since then, I have made it a rule to write out the entire bread recipe on a piece of paper before baking, and check each bookmark in a bucket with a piece of paper - it helps not to forget to report something

Tatyana, I am like a giraffe from an ancient anecdote. Only today I understood (at least, it seems to me that I understood) your last post. Are you talking about the "almost" -conformity of what is in the recipe and what is in the HP bucket, and the subsequent cries of "It doesn't work!" It came to me when I saw the differences in your recipe and mine. But after all, I baked according to my recipe all these years! (And never more than 1 tsp of yeast was poured on a loaf of 400 g c / h flour.) Now I will try yours in the coming days. And I will try to be a complete match, not almost. Although ... you know ... I'm afraid. I'm afraid of another failure.

Although ... you know ... I'm afraid. I'm afraid of another failure.

To be afraid of wolves ...
You can never learn and gain experience if you are afraid.
If you knew how much bread I fed the birds - and believe me, it's not a pity! But the "birds" taught me something