Brown bread keeps bursting on top

Jimy1971

Hi
Im new to making bread but having a frustrating problem.Whenever I make brown bread, it keeps bursting at the slit I put down the center of the loaf. It pours out over the side in the oven during baking. I'm not over filling the loaf tin and have cut back on the baking powder to see if this would stop it, but it hasn't.

Any advice would be great. Thanks in advance

monkeynuz

Jimy1971 wrote: »

Hi
Im new to making bread but having a frustrating problem.Whenever I make brown bread, it keeps bursting at the slit I put down the center of the loaf. It pours out over the side in the oven during baking. I'm not over filling the loaf tin and have cut back on the baking powder to see if this would stop it, but it hasn't.

Any advice would be great. Thanks in advance

Are you using baking powder or bread soda/bicarbonate of soda?

toadfly

The temp might be too hot?

Jimy1971

monkeynuz wrote: »

Are you using baking powder or bread soda/bicarbonate of soda?

Baking powder

phormium

Post the recipe/method/oven temp you are using.

Jimy1971

400g wholewheat flour
75g plain flour
1 tsp salt
1 tsp baking powder
375ml buttermilk
1 tblsp honey
1 tsp oil
1 egg
I'm cooking at 180. Whenever I slit the loaf, it's bursting along it. Tried different depths but it keeps happening. Tried no slit and it bursts on the side.

sdp

Hi, I would try bicarbonate of soda, which is used with buttermilk, what size tin are you using?
it sounds like a Darina Allen recipe,
http://www.irishexaminer.com/lifestyle/foodanddrink/darinaallen/simply-nutritious-brown-bread-48695.html

monkeynuz

Jimy1971 wrote: »

400g wholewheat flour
75g plain flour
1 tsp salt
1 tsp baking powder
375ml buttermilk
1 tblsp honey
1 tsp oil
1 egg
I'm cooking at 180. Whenever I slit the loaf, it's bursting along it. Tried different depths but it keeps happening. Tried no slit and it bursts on the side.

Baking powder is completely wrong, it should be bread soda/bicarbonate of soda (same thing)

phormium

Agreed, bread soda is what should be used with buttermilk. See if that fixes your problem.

It will kind of burst out through the split as it rises, this would be relatively normal, the split will not be a neat split when it's baked but it should rise up fairly evenly along the split, shouldn't be pouring out over the side unless tin is too full.

Jimy1971

phormium wrote: »

Agreed, bread soda is what should be used with buttermilk. See if that fixes your problem.

It will kind of burst out through the split as it rises, this would be relatively normal, the split will not be a neat split when it's baked but it should rise up fairly evenly along the split, shouldn't be pouring out over the side unless tin is too full.

How deep should the slit be?

phormium

Inch or so, it's really just to help the heat get in.

ceemgee

I must say I have never heard of using baking powder and buttermilk, as the usual thing would be baking soda (bicarb). It seems that the bread is trying to rise and then cracking open, as it is too heavy to rise like a cake would. Baking soda should do the trick.