I made this recipe today, and my loaves turned out beautifully! I did add 1/8 c each of flax seeds, sunflower seeds, and pumpkin seeds. I freeze my loaves for the enzyme changes that happen and make it more digestible. Thank you so much for being very clear on the measurements and techniques you use. This was a wonderful video! 🩷
New subscriber here!!!! 😊 Just watched this video. THANK YOU SO MUCH for getting to the point , no needless , pointless talking. I am new to fresh milled flour. NONE of my breads have come out anywhere near where they should. I WILL make these. I hope my KitchenAid can handle the dough. I'm excited !!!!!!! TY !!!!
Welcome!! I'm so glad you found me! I wish you the best - I also have a Fresh Milled Spelt Bread I did a couple weeks ago and the next videos I'm releasing are all fresh milled flour. Let me know if you have questions or need help- I'm excited for you! Happy Bread Baking
Made this recipe this morning and it turned out great. Best bread I've made so far. It was so fluffy, thanks for sharing. I've made 2 of your recipes and both have been great.
I’m so glad I found this video. I’m a really good bread maker until I started making whole wheat bread. I have all the equipment you have and started grinding my own wheat. My bread was flat and dense. I could not figure out what I was doing wrong. Well now I know. I was doing 2 rises. I noticed that freshly ground wheat proofs very fast. After watching your video I now know I am right. Only one rise is needed and not a long rise at that. Thanks for this video. Now I’m going to make some bread.
You are so welcome! I hope this video continues to help bread makers like you! You have blessed me with your comment. It gives me great joy to know I can help people on this fresh milled flour journey❤️🍞☺️
You are a woman after my own heart! I even have the same kitchen equipment and buy my grains ( hard white wheat) from the local organic grainer! Loved this recipe. I can't wait to try it.
this brings me the greatest joy to know that I could help you. You are the reason I have my channel, and I hope others find it as their "go to" recipe. Thank you from the bottom of my heart for your kind comment. I just did some bread with 1/2 hard red and 1/2 hard white berries and it was a great blend. Happy Bread making- thanks for watching
I don't eat honey so I replaced it with date paste and they came out beautiful!! The loaves have a really good size! My family loves it. I've been trying to find a recipe to replace the store bought bread and I found it!!! Thanks a lot!!
Thank you so much for sharing the honey replacement! I'm so happy you had great success and your family is enjoying it!! Its because of viewers like you who make this all worth it! Blessing to you and your family 🍞❤️
Great video thank you. I have the mixer and the mill and just bought hard red wheat berries that is what they had from a farm ,now I need to try this recipe
I have both of these machines and I love them, than you some much for your hints and recipe of your bread, never have used wheat gluten, will have to try on my next bread baking.
Denver was looking like what about giving me a bite? LOL I did watch another video where you gave him a pancake and he really loved it. I've been making bread/buns/sub rolls, etc. and use about a half of a cup of ancient grains. At first, they wouldn't rise good, but now I use mostly hard white, hard red and sometimes a little soft white. 30 years ago, I used store bought flour before grinding was a thing in the home. Genetically modified grains are easy to use and they are pretty much fail safe, so when I started grinding ancient grains, there was a learning curve. Anyway, love your perfect looking loaves! 🤩
Since I made this video I have added some ancient grains into my milling. I have einkorn, spelt, and kamut. I made choc chip cookies with some barley and they have turned out very delicious. I will be sharing those videos in the very near future. I do have my spelt bread on my channel, I just released it a couple weeks ago. and it you watch till the very end of my videos I have outtakes and Denver gets some bites of bread, he really loves it.
Awww, Denver is very much loved, and I can see he appreciates the fruits of your labor. I'll be tuning in to watch your videos on ancient grains and other baking. Even though my bread turns out good most of the time, I could use some tips from someone like you who I can tell has more experience (and skill). I still cross my fingers and hold my breath every time I make dough, b/c the dough seems different every time I've made it. I've had my share of disasters, and I am not very confident a lot of the time. I guess the dough being different every time could be due to my ever-changing recipes and ingredients though, which is based on what ingredients I have available. And I always use several kinds of ground wheat berries, but I've found from trial and error that it's best to use hard red or hard white as the main ingredient. Maybe you can devise a recipe where the dough would rise good while using more than half a cup of the ancient grains in a recipe (that's half a cup in a 4-loaf recipe) b/c when I use more than that the bread turns out dense. When it's dense, the birds get it, haha! @@InTheKitchenWithDinah
In my experimenting with adding other grains, I have found that half the flour has to be hard white or red wheat. The protein structure from those grains is enough to carry the bread. This last week I did loaves of hard white, and then a blend of spelt, einkorn and kamut. It turned out delicious! Another one I like is just 1/2 hard white and 1/2 hard red. So if the majority is Hard wheat you should be ok. It is very important to be consistent with ingredients since this is chemistry. each grain has different protein levels and consistencies that will alter the outcome. If your bread is turning out dense, it sounds like too much flour is being added. I will get a video together with a blend because I really enjoy the flavor of the bread, and more importantly help all the fresh milled flour folks out.
You guys are so cute! Thanks for this video! Needed some cheer ☺️. I just got my "kitchen of gadgets" too (wheat and a grinder), so thrilled to be joining you here!
I’m excited to start getting into grinding my own flour and making bread with it, I don’t have a mill but have a vitamix dry grain container. Where in eastern Washington did you grow up? I’m from Prosser, WA 💕
I started grinding in my Bosch mixer Blender attachment. It might take a bit longer but it still works. When I got a grinder, I was in heaven! I grew up in a small town in Lincoln County called Davenport. The family farm is still going strong. Welcome to my channel and its fun to have another semi-local person grinding along with me. Thanks for your support.🌾💕
Please share on what speed you are kneading your dough. It sounds pretty intense to me. I am using a Kitchen Aid mixer with a dough hook and would really know how fast the mixer should be going during the kneading time. Thanks!
I have my mixer on medium high. As long as the dough is moving around the bowl and getting kneaded by the hook, you'll be ok. The bosch is very loud and has a very strong motor, so it probably sounds more intense than it really is. Hope that helps!
Thank you!!❤❤ New subscriber here. We have just the 2 of us. Can I cut this recipe by thirds to get one loaf? I’m wondering about the vital wheat gluten part. Thx……more bred videos, please
Welcome Deb! There is just 2 of here now too, but I make 3 loaves and freeze them. If you want to make one loaf, I think either cutting this recipe in half or thirds should work. For the vital wheat gluten, maybe just 2 tsp.
As you have a thermometer, I suggest you measure the temperature of the flour immediately after the milling. That's interesting for many. As a secondary note, I wouldn't worry too much about the chaff, but I would worry about small stones that might be in the grain and that could also damage the mill. That is why people buying wheat kernels normally looks for "clean" kernels. That might depend on the places, so it is possible that you never find small stones in your wheat. The flour which exceeds the need for the bread can be turned into pizza. That's probably how pizza was "invented", to use some remnants of flour, or of dough. From the result you obtain, I would think that the wheat is durum wheat, and not "hard wheat". It really looks like durum. For what I understand, "hard wheat" in the US is generally speaking a soft wheat (Triticum aestivum) which is high in protein content. Durum (Triticum durum or Triticum turgidum) wheat is a different beast, really a different species. Soft grain will generally give a dark, brown bread, whereas durum will give the typical yellowish bread.
I haven't tried it but I don't know why not. I think it would be delicious to have a whole wheat version. When I mill my hard white wheat it is bread flour, so just use it accordingly. Let me know if you try it and how it turns out.
Two things: What are the results if you don't have vital wheat gluten and this is the first recipe I've seen where you don't rise your dough twice? I always wondered why that is done
Greg, these are great questions! If you don't have vital wheat gluten you can leave it out, when you mill your own wheat, sometimes the protein content (which is the gluten) is not as high as I would like and it makes for more of a crumbly bread. Since I get my wheat from my dad and brother I happen to know exactly what the protein content is since we get it checked at the elevator when we take a truck load in. Store bought bread flour should have plenty in it, since they balance it out for that purpose. As for the single rise, the answer is "thats the way its always been done on that recipe" I also don't double rise my cinnamon roll dough. I always get it to turn out perfectly, so I just do it that way, plus theres not a change it will over proof. Hopefully that was helpful, please let me know if you have more questions.
I have had good results, using about 1/4 teaspoon , or less, of vitamin C crystal powder. When I don't have wheat gluten. The 4 oz. jar of this came with a tiny scoop that is inside. I use the scoop for the measurement. I think it would be about 1/4 teaspoon. I am still using the same jar that I bought in 2018, so I guess it does not expire, which is good. I bought this in the health food dept. at a grocery store. Hope this helps. I just saw this video , today.
@@g-whiz286 I don't remember where I heard it, that has been a while, since I heard about it. I just use it. Vitamin C is ascorbic acid. I have a loaf of store bought wheat bread, on the end of the ingredient list is ascorbic acid.
Hi Dinah. I'm a complete beginner when it comes to baking. Thanks for sharing. I tried your recipie, but didn't have any gluten on hand. My loafs raised about half of what yours did. My kids ate them up, but they are a bit dense. Is it the missig gluten or something else I'm doing wrong? Thank you!
Hi Brian! Welcome to baking! Baking can be a beast to master, and I have had many loaves fall flat and fail. This past week my loaves did the same thing and didn't rise like they normally do. I will encourage you to try again. I don't think the gluten is the reason - the gluten just makes chewier bread. The key factors will be fresh yeast (you can use instant or dry active) and the right temp in water. Make sure when you let it rise it is a warm place - I'm not sure where you live, but placing the formed loaves in pans and set them on the dryer while doing laundry or in the oven with just the oven light on makes a great place to let them rise. If the climate is too cool - it will take a bit longer. The flour you are using might be the other issue - if it is store bought bread flour I would spoon it into the cup measurer to insure that you are not adding too much flour to the recipe. Hopefully this will help. Please let me know if you try again- I wish you the best in your bread making endeavor- please reach out if you have more questions - I want to help you succeed.
@@InTheKitchenWithDinah thanks. I checked the yeast and it was best used by 10/2022. I ground old red wheat berries that im trying to use up. I'll try again with fresh yeast. Thanks!
The motor has vents to provide natural cooling during mixing. If it didn't have those vents it'd probably overheat when mixing because it works so hard.
@@InTheKitchenWithDinah so if i’m right doesn’t the motor do that vibrato sound when neading the bread dough as well? Or the transmission do that? I’m confused at what sounds the motor and transmission do lol🥹
bread coming out flat could be multiple reasons: bad yeast, too much flour, over proofing or not enough gluten or not kneaded enough. Hope you try again! It takes lots of practice.
Could you please clarify this for me: you mentioned we could use Whole Wheat Bread Flour as a substitute for the freshly ground wheatberries you used in the video. I'm wondering if Whole Wheat flour as we see in the market is actually whole wheat bread flour. I was thinking about using half freshly milled wheat berries and other half bread flour. My bread flour is labeled "high protein bread flour". Thanks for your help!
Great question! Whole wheat flour you see in the store is a higher protein whole wheat flour. Bob's Red Mill or Gold Medal or King Arthur WW would all be good to use if you are not grinding wheat berries. In your instance, using some fresh milled and some store bought will work. But if you have wheat berries why not use all fresh ground, The nutrition gained from using all fresh milled is amazing!
@@InTheKitchenWithDinah Is the whole wheat flour we see in the store actually bread flour? I'm not understanding what constitutes bread flour. Thanks again!
Thank you, Dinah! Great advice! I'd love for you to visit, too, but I am in Indiana and in a cloister to boot. Even when the bread was cool, it squashed when I sliced it. I think it needs a bit more body (more flour). What do you think? We actually have 2 gas ovens with a pilot flame in both, so the temperature in the oven is about 125 degrees even when it is off. What do you think about using one as a proofing box? Is there such a thing as the dough rising too fast and causing problems that way?
sounds like it needs to bake longer.... then it wont squish when you cut it. The gas ovens are too hot for a proofing box, I'd just let them sit on the counter to rise in the summer, its definitely warm enough. and yes you can over-proof the bread but you will know if you do that because it will kinda fall in the oven when its baking and get a wavy looking crust on top. Does the inside of the loaf seem gooey when you cut it? The bread should be 190* in the center when done baking. If you have a cooking thermometer, try that on the next batch. then you'll know its fully baked.
We have been given a great deal of soft white winter wheat in addition to hard red and hard white wheat. I tried grinding 2 parts hard red and 1 part soft white for my bread, and had lots of trouble with the dough at first clearing the bowl and then becoming really sticky again. I kept adding flour and ended up with dense heavy loaves. Is the soft white wheat the culprit here? Do you have any advice for using soft white wheat in bread, perhaps adding more vital wheat gluten to make up for the lower protein content? Or must it be ground only for cookies and cakes and such with other kinds of leavening?
Soft white is better for cookies, biscuits and cakes. It has a very delicate gluten structure than hard wheats. I use it when a recipe calls for pastry flour. I think it will work for bread, you will need to add more gluten and maybe less liquid since it is delicate.
Soft wheat only has about 6 percent protein and hard red is about 14 percent so you may want to more than double the gluten. When adding gluten you also have to add a little more water. It would be interesting to see if that works but I suspect other properties may not be there. I would try it.
Door stop bread is not fun - check your yeast, maybe the water is too hot (killed the yeast) or to much flour was added. I hope you try again. baking is chemistry and sometimes bread just fails.
I store the bread in plastic wrap on the counter and if I freeze it I wrap it well with plastic wrap and put it in a 2 gallon size ziplock bag. Once you cut a few slices off it fits in a 1 gallon size ziplock bag
The honey feeds the yeast. Compared to a sweet roll dough, I wouldn’t consider this a sweet bread at all. It’s pretty savory tasting with the whole wheat
Thank you so much for making this video. I’ve been struggling to get a good loaf of bread from freshly ground wheat. It’s delicious, but I haven’t liked the texture. You put more vital wheat gluten into the dough than most recipes I’ve seen. It looks like this makes all the difference. Bravo! ❤️
@@InTheKitchenWithDinah I tried adding more vital wheat gluten, and was much happier with the progress I’m making. What size bread pans are you using for your loaves?
Just found your video, I’m curious if I missed 2 rises which I have never seen a recipe that does not give the dough 2 rises before baking. Also, you cut the bread straight from the oven, I also wait until bread is cooled from all the years I have been baking bread, the moisture will be released and the bread will become dry. Educate me please as to why you do it diffently. Your bread turned out beautiful, but not the usual way that I’m used to following instructions. I’ve been baking bread for about 40 years, but still learning.
I only do one rise on my bread. The Bosch mixture does a phenomenal job kneading, there is no need to do a double rise. In most circumstances we eat a warm loaf of bread with dinner, I've never had a problem with a loaf drying out, probably because we eat the whole loaf - its so delicious. The other loaves cool completely- so I've never had any issues. I also have been baking for over 40 years, always have done one rise with my fresh milled breads and have had great results. Thanks for your questions - we all continue learn from others as we cook and bake. Thanks for watching.
So you only let these loves rise one time? I saw another channel that did the same thing. Usually bread rises two times. Is it because these are freshly milled that you only do it once?
The Bosch mixer kneads it very well. Just because of that there is no need to have a double rise. Even if I use AP flour for cinnamon rolls or white bread - I have always just done one rise.
Thank you! We do have that thermometer and I will try it on the next loaves. I am ready for a new attempt with confidence, thanks to your answers and advice. SMG!
Was given some soft white wheat fresh from the field. A farmer friend is experimenting what grains will grow here in Alaska, it’s been difficult to grow in our climate. In addition to chaff, it seems like there is a lot of dirt mixed in with the wheat berries. With your experience, can you tell me if it’s OK to rinse the wheat grains off with water? Btw, I’ve made this recipe twice and it is great! My mom just bought a mill and I will be going over to her house this afternoon to show her how to use it and make this recipe. Thanks for making these videos!
I wouldn't recommend rinsing in water. IF the grain is super dirty I would take small hand fulls ( and do this outside) and blow with your mouth and gently pour it from one palm of your hand to the next and see if you can sift if out. It is a tedious process but it should work then you can separate the chaff from the wheat. Also, if it seems dirty take a clean dry dish towel and put some grain in half and fold the towel over and rub it a little, then transfer to a clean container. Also, if you have a couple clean buckets ( not sure how much grain you have) Pour from one bucket to the next (outside) and maybe if there is breeze it will blow the chaff away. I'm not sure if a hair dryer on low (no heat) would blow the chaff when you pour it from bucket to bucket. If its too much breeze it will blow the wheat berries too -You'll want at least a foot of room between the pouring bucket and the catching bucket - hope that helps some and you can understand the instructions....It makes me so happy that you have tried this and you love it - thank you so much! Let me know if you have more questions. I'm more than happy to help!
@@InTheKitchenWithDinah Thank you!! We are eating the loaf, hot out of the oven since we couldn’t wait for it to cook, right now with dinner. It’s so delicious!
I just made this recipe today! I didn't have the vital wheat gluten but I went for it anyway because we are out of bread. IT IS SO DELICIOUS!!! The flavor is on point, the rise was perfect, the cook time accurate. Just completely wonderful. All my kids are begging for more fresh slices, which they don't do as much when I make "white" bread. Thank you for your really great instructions and wonderful recipe! This will be my go to from now on!
I dont think so. I went and looked up a recipe for the Zojirushi and it looks like it can only do one loaf at a time - this recipe makes 3 loaves. I've not worked with a bread recipe for a bread machine as of yet.
Your whole wheat bread loaves look so perfect. I notice you only do one rise, I’ve been doing two with at 30 min soak without the yeast. My bread has been rising too high and collapses on the bottom because its top heavy. I did change to prairie gold white and it really rises fast. I feel like I might be doing more than I need, what do you think? Yours is so straight forward just do it and get it in the pan. I started grinding my wheat about a year ago and I have good loaves and major flops. Any advice would be greatly appreciated
I do one rise for the very fact that it is easy to overproof the bread and then it sinks. I have always done it this way and have the best product. Even for my breads with ancient grains and cinnamon rolls I do one proof. I feel like a lot of people overcomplicate the whole process. I like the straightforward approach and have been grinding for at least 15 years. I hope you find this helpful.
Yes absolutely, that’s been my problem is over proofing and it’s especially apparent in this heatwave where dealing with. Thanks so much I’ll be doing that from now on, saves a lot of time too!
I used the one rise method for my whole whet bread and it prevented the over proofing and collapse problem. Do you do this with all your bread? Thanks so much for that advise!
I was so excited to try this recipe. Just got my wheat grinder and wheat berries. Used a mix of hard white and hard red. Followed along with the video and loafs were raising nicely but took 1 1/2 hours, just before I was to put them in the oven they started to fall. They are in the oven yet and have fallen further. What have I done wrong?
Hmmm, great question. Baking is chemistry so not knowing all the details it is hard to say exactly. I still mess up loaves, but they still taste great! I would say they proofed too long. Mine sometimes do that, it could be a combination of weather and humidity, it could be not kneading long enough. Keep trying! I know it is frustrating, but you will perfect it!
Doing some more research last night I believe I did not knead long enough to develop the gluten properly and also as you say proofed too long. I used to make store bought bread and the past year have perfected sourdough which we love. It’s a whole new skill for sure and I’m determined. Thank you for your reply, I’m glad to have found you and will continue to follow.
currently waiting for my 3 loaves to rise near fireplace since house is cold...looking fwd to 1 1/2" over pan so i can cook...I will update you. Hard white wheat berries, with my new nutrimill (learning curve on fineness level) Used kitchenAid to knead... ground my berries, may have been short 3/4 c flour added bread/pizza flour... mixed on #2 a while. .. don't have a timer..you have a timer ughhh... it was guess work with time but watched dough pull away from sides.. be back in 2 hrs edit: oh oh not sure if i did 1 t or 1 T of salt.. :/
Hi Jill! I absolutely love your enthusiasm. You can use a timer on your phone or microwave or oven. I sure hope you loaves turn out- either way I’m proud of you for grinding wheat and trying this out! I’m excited to hear how it turns out
Both active dry and instant yeast are good. I have used both in making bread. Active dry yeast needs to bloom with a warm liquid and sugar, and instant yeast just get added to the baked good.
Thanks Dinah! I was trying different recipies with fresh ground whole wheat, and your's came out the best. I've used it several times and it works so well. Thank you for sharing.
I am so happy you found success in your bread making using my recipe! Thanks for watching, and sharing your outcome with me - it means so much to hear from my viewers
Wow! That Nutramill is like a jet engine. 😮I have a Mock mill, which runs slower. And your BOSCH mixer is heavy duty as well. I make sourdough whole wheat by hand. But you get to the yummies sooner. Thanks!
Can I use King Arthur 100% whole wheat flour instead of the fresh milled whole wheat? Or mix half King Arthur bread flour with half King Arthur 100% whole wheat Together?
I usually use gluten in my bread. I like the texture it gives to the bread. If your bread is heavy that usually means too much flour is added when kneading. Make sure to measure correctly - its easy to add too much flour when you don't see the dough responding the way you think it should look. I have done it too many times - especially when I use AP flour for dinner rolls.
🙏🏻🌹🙏🏻 I’ll be back for more information…I just bought a Nutrimill, I’m starting with winter red wheat berries, but I’ll have to use elbow grease, I don’t have a big mixer yet…
I noticed you didn't screen your milled flour,also I would like to know whet grind you used was it very fine .I seen some people after milling, soak the flour in water and a small amount of juice or vinegar, claims it softens hulls the cut into the gluten structure and prevents the dough from rising.
I have my Nutrimill on a medium to fine grind. I don't need sift the flour because when it is milled it is pretty fluffy. I do not remove the bran from the flour as we like the whole grain flavor and nutrition it brings to the fresh bread. When you see some soaking the milled wheat with the water and the beginning its called a sponge - it gives some wheats a chance to soak up the liquid and hydrate better. I have never heard of juice or vinegar softening the hulls - you want good gluten structure for the bread to rise. Thanks for watching and happy bread making.
I really appreciate your helpful answers! Today I tried the bread again today in a kitchen that was warm and humid. The sisters were worried that I would make our kitchen aid motor burn out if I kneaded the bread on medium high, so I used a medium low setting for 7 minutes. The dough never quite cleared the bowl, but I was afraid to add too much flour like I did last time when My bread was heavy and dense, and did not quite use all the flour I had ground. The dough felt wonderful, warm and elastic. This time the bread rose beautifully and quite rapidly and stayed high in the oven, to my delight. But when I cut it with my usual serrated knife, it did not want to keep its shape but kind of squeezed and collapsed on me. The bottom part of each piece of bread was a little more dense that the upper part of the same slice. When you cut your bread, even right out of the oven, it kept its shape. So I have a few questions: 1. Since I am kneading at a lower speed, should I knead the dough for a longer time, say 10 minutes? 2. Should I have used all the flour I ground until the dough clears the bowl, even though the kitchen aid does not have the nice bowl cleaner attachment like the Bosch? 3. Should I have let the bread rise for a longer time? My total time, including waiting for the oven to heat, was a little less than an hour. I'd be so grateful for your help! Sister Mary Grace
I'm so glad you keep trying to perfect your craft! Practice makes progress! I have had so many recipes flop, it does take time to learn. to answer your questions....wait a bit before you slice the bread after it comes out of the oven, I suggest at least a 1/2 hour, you don't want to cut into it right when it comes out (i know its hard to wait). yes, because you are kneading it at a lower speed, I would add on a couple extra minutes (10 total minutes). As for adding all the flour, that really depends on the humidity of the day, sometimes I use more, sometimes less flour. If, when you finish kneading and the dough is super sticky, then I would add more flour. Its ok if its a little sticky to the side of the bowl. Rising time also depends on your climate. If its super warm outside, it will take less time, but in the winter sometimes it takes a couple hours. If you were located anywhere close the Pacific Northwest I'd pay you a visit and give you a private lesson! Keep up the great work, and if you need more help please ask! I'm happy to help you, God Bless
Not only have I learned things, but, I haven't had such a good time watching a video since the channel Jenny Can Cook was active... a great channel and I'm glad your channel came up in my recommendations.
you popped up this morning and I watched & enjoyed the video. I make bread like you and found if you make a sponge (by adding 2 tbsp of vinegar) and let set over night it turns our just a little bit better. great job, loved the look of each loaf! (I am a 71 year old guy & just started making bread about a year ago- and can't stop!) it sure seems like you two get along great in the kitchen! God bless!
Thanks for watching. I sometimes make a sponge, but wanted to keep it on the more basic side. I also added a basic white bread a couple weeks ago. It's always fun to hear when people start making bread, I'm so glad you enjoy it. Baking has always been part of my life and I'm so happy you took a minute to watch, there are a lot more videos on my channel - hope you enjoy!
You just cannot touch the doe hook white. The mixer is needing the bread dough is that right? I just want to make sure I’m following the safety tips of my Bosch mixer.
You are an excellent teacher! I love that you have your own wheat! I grew up helping my dad harvest wheat along with his brothers. lol- their wives never milled it, but were wonderful cooks using “bought “ flour. Milling is brand new to me. Your instructions are clear and your bread looks perfect. Some videos I’ve watched say to make a “sponge” and then finish adding ingredients. Your dough seems to be wet enough without using that step. I have hard white on hand, so I’ll be giving this a try. Thanks for sharing your knowledge.
My pleasure! Good luck with baking. I have been milling for more than a decade and with baking with freshly milled flour haven't needed to "sponge" any of my flour. I have great success doing it this way- same with the spelt and my einkorn.
Loved the video, but did break my heart to see you not sharing the last small piece to your dog. I have a dog and I share with him because he is part of the family, I consider him another son of mine
Truth be told - Denver gets snacks all the time. We share lots of stuff with him. He already had so much that day, I didn't give him any during filming of the video. Know that he is a very spoiled kid. :)
Is there a way to make just one loaf? It's just the two of us and my husband is the only one that eats bread. I can't wait to make your delicious looking bread !!!!!!!!😊 TIA
Thank you! I have always used fresh milled flour. Once the berries have been milled they do oxidize and loose a lot of nutrients over a period of days. I'd say fresh is always best.
Hello Dinah, me again. I put on my thinking cap and did my best to break down the recipe. It can out good, better than ALL my previous loaves of dense crumbly bread. My question is, i'm still looking for it to rise and have that "store bought soft inside" . I will say my Kitchenaid with the dought hook WILL NOT pull the ingredients from the sides. This time i used the paddle then switched to the hook. It seems to take forever to get to the point of the kneading time. The brwad looks good, could have risen more and although i'm a firm believer in not cutting bread until its cooled hubby "needed" some for his PBJ sandwich. It felt moist and looks dense. Is this a hydration issue or yeast issue. I'm close and your recipe is one i want to perfect!!!!! TY
If the bread is dense, its probably too much flour. You also might need to knead it longer with the KitchenAid. Developing gluten is what is gong to give you the "store bought" feel, although with fresh whole grain and no added preservatives it will still be different. for one loaf this is what should work. I have not tested it myself, but the ratios are about right. 3 to 3 1/2 C fresh milled flour, 1 c warm water, 1/4 c warm milk, 3 Tbsp honey, 2 1/4 tsp instant yeast, 1 1/2 tsp salt, 3 tbsp oil or melted butter. You also might try a 2-rise process. After you knead the dough, let it rest and rise for a bit (not doubling in size ( depending on how warm it is in your climate it could take 20 minutes to 45 min.), then form it and let it rise in your pans.
Thank you for your quick response. Is the added milk because it's just one loaf? Or to help with the density of the bread? I will try this recipe and see how it goes. I can make all kinds of breads from bread flour and I've perfected my pizza crust using All Trump's flour. We used to own a restaurant so cooking and baking comes second nature. We aren't afraid to "dive in". Thanks again🤗
The added milk will make for a richer dough. You could use more milk as long as the total liquid is the same. Sometimes I will add an egg too. - I used to do catering and was a personal chef for 8 years, and worked from home before I had my 9-5 job that I have now- Good luck- I'm trying this too today.
Hello Dinah, I stumbled across this video and was so intrigued. I’ve been making bread with hard white wheat for over 30 years. I use my mother-in-laws recipe because that is what my husband grew up on and it is delicious. I make six loaves at a time or 5 loaves and a pan of cinnamon rolls. Yes the Bosch will hold that much! I use a combination of flours 2/3 hard white wheat flour and 1/3 all purpose flour. It makes a nice blend. I am anxious to try your recipe. Thanks for sharing. I love seeing how other people make bread! ❤
I too, have been making bread in a Bosch since the early 80's. I will have to try the AP flour mix- and yes, I have made 6 loaves in my bosch, but we simply cant eat that much, so I half the recipe I have ;) Thanks for watching!
Torey, thats hard to answer. I know you are blind, so you might get a seeing friend to come help you. I can only see when the bowl is clean on the sides. I wouldn't recommend stopping the mixer to feel the bowl with your hand, that might be dangerous. Hope that helps.
