This is THE BEST recipe ever! This is going to be my signature weekly bread. I used all hard white berries. A little twist is I added 1 tablespoon of Cultured Buttermilk. Split dough in half and refrigerated the other half for when this loaf is gone. It's just 2 of us here. This made the lightest, fluffiest bread ever. Mixed the dough with back of wooden spoon until a ball formed. Kneaded a few minutes. Let it rise in a warm spot and folded the dough every 30 minutes 3 times. Put in pan to rise, baked 350 for 30 minutes. This is a keeper. Thank you. 🌹❤
I told my husband no more store bought bread. If he wants hamburger buns, pizza dough, subs, shape them from this dough and bake. He's learning to make dough and bread. I let him know this is the only recipe we'll need (knead). 🤗@@GrainsInSmallPlaces
It works with or without. I tried buttermilk only because I had it on hand. It's still the best loaf ever without it. Now I bake half for bread and half for pizza. 🌹 @@SusanDaschner
@@GrainsInSmallPlaces We shall see. Extended kneading time is the one thing I DIDN'T try to get my bread to rise. I've had a hell of a time transitioning to Fresh Ground. LOL and I was a professional baker. Made hundreds of loaves a day with the processed flour. I develop my formulas using the Baker's percentage and all ingredients are weighed. Today, I'm making a loaf where I've changed two things.... nothing in the formula, but in the method. Like you did, I DID NOT add the yeast with any of the ingredients. I added the water, flour, salt, oil and sugar. Mixed it with my paddle attachment and made sure it was all well combined. No dry flour left. Then...I let it rest for 30 minutes. Then I mixed in my yeast (you can only do this with instant yeast as it does not need to be activated) Normally, I would mix it for 6-8 minutes but today I did 30 min with the dough hook. I do notice that it is considerably stretchier. It's proofing now for an hour so I'm hoping that this silly little change is the life changer I'm looking for. I'm tired of 2" high bread bricks. Or maybe bread sponges. They're still tasty but dense and...well...small. Here is to hoping kneading time was my final problem to solve.
Oh I hope you got the results! Fresh milled flour definitely has a learning curve! Sometimes, it might even be harder for such great bakers, because it feels so wrong to knead for so long! Keep going, you will get it how you like it!
I can't say how grateful I am for the effort you put into formulating this recipe, especially since your family isn't vegan. It's so appreciated from those of us who are and from those who can't eat dairy and eggs because of food allergies. It's SO hard to find FMF recipes that aren't full of eggs and I've been adapting as I go but man, it's nice to have one I don't have to try to figure out! Thank you!
No, the kneading time should stay close to the same. Kneading in the Bosch I have noticed sometimes kneads together much faster than my mini and a Kitchen aid mixer. Just keep checking on it every 5 minutes or so for the stretchy window pane, and try to resist adding more flour. Hope that helps! 😊
Thank you so much I didn’t make your bread and it was nice and soft. now I’m trying your sourdough recipe for the tortillas. Keeping my fingers crossed and praying that it turns out well.
I actually ended up upgrading to the Ankarsrum mixer. Here is my review on that one, and actually the first time I ever used it! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-h-Ll6t1ob3c.htmlsi=21uNgPuzDYNSoFp0
Great question. Just take a small amount of the liquid in the recipe and proof the active dry yeast with it and a pinch of sugar during the first rest of the dough before the kneading begins. Then after the dough rests to let the fresh milled flour start to absorb the liquids, put in the bloomed yeast, and begin the kneading cycle. Continue the recipe as directed. Hope that helps! 😀
Newbie here. Trying your recipe after quite a few failed recipes elsewhere. How do i know from the beginning of my dough will be too wet before i add the yeast and start kneading? I have watched the video s few times but that's hard to troubleshoot for some reason. But i will continue on and hope it's not too wet of a dough and I'm as successful as you 😊
It should be pretty wet in the beginning. Much wetter than a traditional white flour bread recipe. Just keep it wet, and let it soak. Then add the yeast, and start kneading. It is very rare that I will add anymore flour at all. As it kneads, it starts to come together. You can do this! I recommend also watching my Focaccia bread video, I show the consistency of the dough and what it looks like during intervals of kneading. Here is that video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3nDorxqEgaU.htmlsi=kOWLCeBTaSd5rKzh
Thank you for posting this. I try to eat vegan whenever I can and there aren’t a lot of fresh ground wheat flour recipe options that are vegan. I do have a question about the water temperature and yeast. I’ve seen recipes that say to heat water as high as 130 Fahrenheit. Have you experimented with different temps and do you have any wisdom on that? Thank you!
You are very welcome! I would keep my yeast under 120 degrees. much higher and I find it starts to kill off the yeast. my favorite temp is very warm to the point I can put my finger in, but not for too long. around 95 to 100 degrees F probably. Hope that helps!
I will let any left over bread loafs sit uncovered and stale until they are dried. Then just blend those up. I keep them in the freezer, so they last a bit longer.
The only grain I can tolerate is Einkorn. Will this recipe work with freshly milled Einkorn? I cannot find a recipe that works with my FM einkorn and I am so frustrated with how much I have wasted trying to make bread! I really don't want to give up!
Einkorn is a tricky one, it doesn't develop gluten the same way, so it is not able to give the light fluffy bread, I have a 100% Kamut (which is also an ancient grain) bread recipe, it isn't as fluffy as what hard wheat will give , but I would try it with the Einkorn. But, one thing important to note, is that Einkorn does not like to be mixed or kneaded so much. So, just mix it to combine, and let it sit. Here is the Kamut bread recipe. grainsinsmallplaces.net/kamut-bread/ Another thing to consider is if you have tried sourdough. I have a sourdough sandwich bread that is wonderful, (it is made with hard wheat, but it has been fermented with sourdough) Many people that can't eat wheat, say they have wonderful results with sourdough. I do have a video on how to make your own with fresh milled flour, here. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lrxGfDPM8Fo.htmlsi=ULGyU_T8z-S0vpaS And, lastly, here is my sourdough sandwich bread recipe. grainsinsmallplaces.net/sourdough-sandwich-bread/ I know that was a lot of info to pack in, but I want to make sure you have all the details! Let me know how it goes! Happy Baking!
Yes, you could omit the yeast, and add about 1/2 cup (113g) active sourdough starter (heavily fed the night before.) Just watch the rise times, they will be longer. But, I also have a sourdough sandwich bread recipe if interested in that, it is an enriched loaf. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--t-KaIR6CG4.htmlsi=O0prnZX5q3fTf8-m
