Bread Baking for Beginners: Perfect Loaf with Freshly Milled Flour! 

Thank you, let us know what recipe you'd like to see next 😁

You are so welcome!

Awww you’re too sweet. I was laughing when I read your comment. I didn’t really want to do this in the first place, but my kids convinced me to record this for their sake so that they could refer back to it. And that’s what I did. I’m not too worried about acquiring followers or subscribers, I just talked from my heart to my own children and nieces so that they can have a record of this when I’m gone. 😊

Thank you! My only goal was to share my knowledge. But maybe we’ll consider that in the future. Thank you for the advice. New video coming soon. Hang in there!

You bet 😉

Thank you so much! Glad I could be of some help. Just sharing what I’ve learned, with anyone who needs it.

Thank you! That was my goal. This was my first ever RU-vid video. I just explained as though I were talking to one of my kids or nieces. :) I hope more and more people will begin to make healthy bread for their families!

Yes! You’re right. I normally do ☺️it’s hard to remember everything when you’re putting together a video!

I have the same mill and I do just what you do. I think she didn’t want the noise while she was talking????

I’m so glad to hear that!!! And it’s sooo good for them too😊 one easy way to get them to consume quality nutrients!

Thank you! It IS EASY. You can DO IT! 😊

Glad it was helpful!

Thank you! Much appreciated:). My first video ever. Another one coming very soon on soap making at home

Sue Becker is wonderful! That’s who got me started on my bread baking journey

Glad you like it! Let me know how it turns out for you!

Thank you ☺️ I’ve never heard the soothing voice compliment yet! But I’ll take it! You can go with 1/3 to 1/2. My kids like the bread to be on the sweeter side. But some people go as low as 2 Tablespoons. It’ll work in either case!

Great idea, thank you!

Keep at it! It’s such a fascinating process. Do you bake bread with what you grind?

Thank you! Yes, kneading is longer, and adding gluten, an egg and lecithin will make a noticeable difference for you! Hard red will just give you a darker loaf with a nutty flavor.

Thank you. My oldest two daughters, and two of my sisters focus on sourdough. We may put together another video on that process. Thank you for the encouragement.

That would be great. There are very few sourdough tutorials online that are using ALL home-milled whole grains. I have found a way to do it that works for me, but don't have the equipment or skills to make a tutorial, but it took me a very long time to finally use a process that works again and again. I get so disappointed when I see a video advertising whole grain sourdough and then using half all-purpose flour "because that is what people expect" or whatnot. Such videos are not helpful for those using all whole grains (at least, not in my experience).@@organicdiy

Can you share some of your knowledge here? We can compare notes :)

Well, let's see... When I first started trying to bake sourdough was before I was home-milling flour and I just used store-bought whole wheat flour and rye flour. (I had been taught how to make sourdough over 40 years ago -- I'm 70 -- and at the time I knew it was old-fashioned but was not told the word "sourdough." I LOVED that bread and it had a special flavor I loved and the way this lady, Sarah, taught me was to always use 40% rye and 60% whole wheat. The method she taught me is long forgotten, but it was VERY different than what I see others (including myself) doing today. So, when I started trying to make sourdough I used about 40% rye flour. I still use rye flour today -- anywhere between 20% to 40%. I watched many RU-vid videos and after making my sourdough starter (which I still have today, years later) and that took me about 2 weeks. The first loaf I made came out like a giant pancake and was inedible. Talk about starting out with a big disappointment! I will skip over all the ways I did it wrong except to say I was following the advice of at least half a dozen different sourdough bakers on RU-vid and every time I made it I was full of anxiety, never knowing if it was going to leaven, etc. However it WAS always edible and I always ate whatever I baked, but my enthusiasm lost a lot of air. I kept watching sourdough videos and started realizing that people were giving OPPOSITE advice. This drove me bonkers -- but at the same time I knew a lot of it was because so many of them were using AP flour or half AP flour. I DID pick up very helpful tips and tricks, though, from many. I started milling my own wheat in my high-speed 25-year-old Blendtec blender -- not because I understand the great value of such nutrition but because I knew the wheat and rye berries would not go old on me. I made my flour using the Blendtec for a year or two, but could only do a couple cups at a time and the flour got really hot, so I finally purchased an effective grain mill (the Wondermill, which is an impact mill and not with millstones). I love it. And I got a great price on a Nutrimill Artiste mixer on Black Friday 2023 because I never felt comfortable kneading and hoped this would help. Anxiety was still there until I watched a video of a person that turned making sourdough on its head because she broke just about every rule and still came out with bread she loved. I knew I couldn't do it the way she did it -- I won't explain, it won't help anything -- but it loosened me up and made me realize there IS a way that will work for me and I just have to find it. The first sourdough tutorial I DID find helpful in the early days was on a channel called Elly's Everyday Sourdough out of Australia. Following her advice (from before she went to home-milled grain) was the first time I came up with a decent loaf, but unfortunately trying to follow her too much I became terrified of over-proofing my bread, and for me that was a mistake. I was, I believe, under-proofing for a very long time. When I learned that the longer you proof the bread the more sour the flavor that encouraged me to proof the dough longer because I like it really sour. And a tip from Elly after she was using the home-milled grain was that kneading helped a lot. So now, what I do is feed my starter which I keep refrigerated 6-12 hours before I plan to start making the bread. Nowadays I add some spelt to my flour and I make big large-size Pullman loaves (pans made for sandwich style and which tend to give me a loaf over 3 lbs. in weight). I mix my dough in the Artiste mixer (which can handle the heavier whole grain home-milled dough due to its powerful motor) and once it is mixed (a minute or two) I turn the speed up to a 2 (sometimes a 3 but not so much) and knead the dough about 7-8 minutes, adding flour in small amounts as it kneads if the dough is sticking to the sides of the bowl. Then, after greasing my hands with olive oil, I take it out and shaping it into a ball in my hands I place it in a large pottery or glass bowl that has been greased with olive oil, cover it and let it sit. Depending on the time of day, usually 3 or 7 hours before I move it to the refrigerator for the night to proof slowly. The next day I proof it again beginning in the morning so that the proofing time between the two days add up to about 10 hours. I "score" one long line down the middle of the loaf. Then I shape my dough, put in my buttered Pullman pan. let it sit for an hour or so while the oven preheats to 350 degrees F. I bake it for about an hour to an hour and ten minutes -- until the internal temperature is 200 degrees. About 5-10 min after removing from the oven I move it to a cooling rack and try to let it sit at minimum 6 hours but usually 8-12 hours before cutting open so it won't be gummy. I cut the whole loaf at one time, sandwich bread style, and put most of the slices in gallon-sized ziplock bags in the fridge and keep 2-4 slices at a time in another ziplock in my bread box, though taking a slice straight from the freezer into a toaster oven works great when needed. That's what works for me after trying so many ways to keep the bread. I know I probably said too much and not enough. Sorry. I'm a fast typist and always go on too too long! Have a blessed day!@@organicdiy

Wow! What a journey! Thank you for sharing all that. Sourdough is a bit tricky… and most bakers I know choose between sourdough with white flour and yeast bread with freshly milled. Good for you for developing a great method all on your own!

Thank you. Thinking about it.

Thank you. That’s white wheat, the red one is darker:)

I believe it will work for all of them really well. But try experimenting with it yourself. I’ve personally only tried the hard red and hard white. Only because I’ve never ordered Spelt or Emmer or Einkorn. My family likes the hard white better than the rest.

Thank you for your support

You don’t need additional gluten, but in my experience it does turn out fluffier, and gets a better rise with it. I’ve done both ways.

I don’t for caramel rolls, but I suggest you check out Sue Becker’s recipes. I have learned a lot from her!

The vitamins and minerals are the same whether they come from a vegetable, bread or supplement.

@@organicdiy Every food on this planet has different combinations of amino acids and proteins, minerals, and vitamins. They are all very important. You can’t just eat one. There are certain things that you can get out of each that you can’t get out of any other source con this planet. that’s why we need to eat a very diversified diet.

@@KatMa664that’s absolutely not true from a nutritional standpoint. Also, tell that to cultures that have survived with their main source of nutrients being fresh milled grains and MAYBE veggies and meat once in a while. Grain alone sustained families for months on long excursions like the Oregon trail, here in the US.

@@cristinap6394 I would prefer to be at my optimal nutrition just barely surviving on bread, is not my idea of a healthy diet. How foolish

Thank you. I notice it doesn’t make a difference. Some bakers let it rise on the counter in room temp.

And then when it’s risen you can either preheat or let the dough sit there as the temp rises to the proper degree. It still works.

Yep. I know that. Thank you. Someone already commented about this. I just wasn’t sure if the mic would work with all the noise. Turns out it did just fine 🙂 but in daily baking I always run it first and then pour in the grain.

I do make sourdough, but it’s a completely different process. I end up using about 1/2 freshly milled grains and 1/2 bread flour. Thanks for watching!

Yes! Instant yeast is perfect.

No it’s one oven. Gas cooktop and electric oven. We bought it online from z-line. But I have a total of two different ovens. One with the cooktop, and the other one, just a separate electric oven, which is the one I actually use more often because it’s smaller.

Hi! Digestive issues are very case specific. I’m gluten intolerant, and have been baking this bread for many years for my family but not eating it myself. I was very strict with my diet. Others I know, with this issue tolerate sourdough bread just fine. Some say that if they use an ancient heirloom grain such as Einkorn then they have no issues or sensitivity. Experimenting with what your body can tolerate is the best way.

Sourdough breads are a completely different bread product that uses a very different scientific process. I can recommend the following videos that have really helped me in understanding the sourdough process: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ODEIQgaft6s.htmlsi=JSnO2XmnVoq2oYeS ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-evOZ3GbmmAA.htmlsi=Lk1a6JM4hsoEfQ6E m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--JRSF-zDgvk.html

I buy them from a local coop. Do some research locally for the best prices

If I have leftovers or dry pieces of bread, I’ll sometimes save them, dry them a bit in the oven, and then grind them in a blender. That’s it!

Rye is tricky. I sometimes add one cup into this recipe, and I’ve read that doing so actually prolongs the shelflife of your bread. But you can’t make 100% rye bread using this same recipe it just won’t come out the same way. Rye bread requires a completely different set of ingredients in order to work.

I’ve made 100% Ryebread before, but it’s a bit complicated and requires a lot of additional ingredients. For this reason it’s not a good beginner bread to try.

Of course! I’ve done that before, it’s a great exercise and takes about 10-12 minutes of vigorous kneading.

@@organicdiythank you so much.❤

Sorry, I’m not ready to post anything. Just beginning my sourdough journey. Both of my daughters are sourdough experts, and a lot of my friends make beautiful sourdough loaves. Possibly in a future video….

More coming your way! Hang in there🙂 been busy over here on our little “farm”

Let me see how I can do this…

I’m not terribly technology savvy… do you have any idea how I can attach a photograph of the pdf? There’s no such option here in the comments. Maybe I could email you a copy?

I’ve done my research over several years from various sources. I’d be happy to share what I have, but have no way of posting it here. If you message me, I’ll email you what I have.

@@organicdiy would you make a video about it and show us all how nutrition wheat berries are?

It’s in the description 🙂

Description just shows ingredients, no instruction & no printing option.@@organicdiy

No, not at all.

Older, thicker, darker, tangy honey

The older honey that is partially solidified and isn't as visually appealing

It works though 😊 either way is fine

That was a different recipe in a different bowl. She was highlighting the beauty of farm fresh eggs.

Sorry, that’s a bit misleading… we needed that second egg for explanation about why use eggs in the first place. It’s just one.

Just one egg :)

It works just fine with the leaves inside. That’s how I always do it 😊