Granary Bread not rising

For whole grains bread, my machine has a 30 minute soak period before it starts the mixing. Also, on of my books recommends soaking whole wheat flour in some of the water before starting to mix whole wheat bread.

Also, the bread rises more quickly with the addition of a small amount of acid. I add a scant 1/4 tsp. of powdered lemon (unsweetened Kool-Aid) to a 1 pound loaf.

Also, I add a tablespoon of vital gluten for each pound of bread that is half whole wheat.

Just a few of ideas. But, I'm afraid bread with whole grains do not rise a much as a high protein white flour, regardless of what is done.

Thank you for the answers I will source the ingredients and give it a go.

I assume you are from North America, as is the bread maker and its measuring equipment. Can you tell me why the butter is measured in 'tablespoons'? Is a very awkward way of measuring butter? In the UK we always do it in grams or ounces. What is a tablespoon of butter in weight do you think?

Our butter is packed in "sticks," each of which is 4 ounces. The sticks have the tablespoons marked in lines on the individual wrappers.

Cunning, definatly a lot easyer than scooping soft butter in and out of a measuering spoon - Thanks.

Of course, the paper wrapper is rarely aligned exactly with the stick, so you kinda have to guesstimate the fractional tablespoon it's off.

Dave

They do not want to take all the fun out of it.

Boron