About our test

Multigrain loaves are what our online members make most often in their breadmakers. So for this test we baked two multigrain loaves: one from the recipe supplied with the breadmaker; and one from a premix.

The loaves were assessed for:

• evenness of crust-colour and shape
• uniformity of mixing
• grain distribution
• crust and crumb texture
• air bubbles (which should be small and evenly distributed).

We also assessed how easy it was to remove the loaf from the pan, how easy the pans were to remove and replace, how intuitive the controls and labels were, and how easy the machines were to clean.

When we last tested breadmakers in July 2009 we baked white and wholemeal loaves. As we baked a different type of loaf this time, the results of the two tests aren’t strictly comparable. So we’ve retested those models still available from our 2009 test.

See the Test results to compare the performance of all the tested models.