This week we purchased a grain mill and want to try making our own home made 100% whole grain bread without any kind of white flour. Does anyone have a good recipe Can you slice the homemade bread and use it for sandwiches? When ever I have made whole wheat bread it always turns out to be about three inches tall and better used as a brick or a weapon than for eating.! ;D
I know there must be a way. Some friends of mine make good bread but they mix it up in a Bosch mixer. They feel it is the reason it comes out so well. I kind of think there must be a way without it after all what did they do before they were invented ;D
Well, if any of you all have not only recipes but also tips for making the bread turn out well I would greatly appreciate it.
Post by benshelpmeet on May 21, 2009 15:34:17 GMT -5
Dear sister Lisa,
Here is the recipe we use,
Delicious Homemade Wheat Bread
2/3 corn oil, or olive oil
1/3 cup yeast
1 cup honey, or 3/4 cup raw sugar
2 Tb salt
6 cups warm water
Approx 12 cups of fresh ground wheat flower
In a large bowl mix first 5 ingredients, add flower slowly, stirring alot inbetween adding flower, keep adding flower until the dough pulls away from sides of bowl and no longer sticks to the sides of the bowl, oil hands, Take out of bowl, put on lightly oiled surface and knead for ''5 min.''
Then separate into 5 or six loaves put in 8'' or 9'' bread pans ( I prefer metal) press down to fill pan evenly, set in warm place to rise. They will double in size, they will not rise to the top of pans on 3/4. Do not let it rise too much or you'll have bubbles/holes in your loaves.
Bake in 350' oven for 25- 30 min
Take out, let cool in pans on wire rack a few min, turn out on wire racks while hot, I take a cold stick of butter and rub over the top of the loaves of bread, this makes it pretty and it taste good too.
Let cool completely, then wrap in cellophane or put in bread bags, If you put in bread bags squeeze out the air in bag and seal.
Enjoy! This is the best recipe for bread I've ever eaten.
Note: You can use a Kitchen aid with a dough hook, or a Bosh, or knead by hand.
If you use a mixer just let it mix for 5 min and punch down and divide into loaves, let rise and bake.
This freezes well too.
Quote: Also have any of you all used amaranth or barley?
No I've never tried amaranth or barley, but I have used left over cooked oat meal, I just add it with the wet ingredients then, add your flour...it turns out good.
I have also added dry 7 grain before to the flower mixture, that turned out really good too.
You could add 2 cups or so of the other flour and see if you like it.
Wheat flour has the gluten needed to make a nice loaf of bread, do not use more than half of another flour.
Post by benshelpmeet on May 25, 2009 9:32:00 GMT -5
Quote: A couple questions I had are:
What type of wheat do you all use? I have heard of red wheat and white wheat. Is one better than the other?
Do you all make sandwiches with this bread?
We use Hard Red wheat, '' Bronze Chief '', and Hard White wheat, '' Prairie Gold.'' Some times we use half and half for whiter looking bread ( this would make nicer buns, or sandwich bread. ) Though we often make our bread all Hard Red Wheat which we love, and we do use for sandwiches, this bread is healthier than the half Hard Red wheat , and Hard White wheat. Of course '' fresh ground wheat,'' is healthy all in it's self, The Hard Red Wheat just has more health properties, because it is heartier.
Now ''Soft White Wheat,'' is great for Baking delicate things like cakes, muffins, and, biscuits. We just use Hard White wheat, and even Hard Red Wheat for baking. We first sift it a couple of times to take out the bran (which we save and use in bran muffins, or add to granola, or eat in yogurt, etc. Our baking turns out great, you really cannot tell the difference.
We have a Whisper Mill wheat grinder, we have had it about 9 years, and we love it, it runs like a champ.
Enjoy baking ! Let me know how it turns out.
We love making homemade ''Pimento and Cheese,'' and eating it on hot fresh baked bread out of the oven...yummy!
Homemade Pimento and Cheese
1 jar diced Pimentos
Louisiana hot sauce
1 lb grated Colby Jack , or Monterey Jack cheese
Mayonnaise (not the sweet kind)
Grate cheese, pour in the whole jar of pimentos (juice and all,) mix in enough Mayonnaise to make creamy and spreadable, then shake in a good amount of Louisiana hot sauce, enough to make the mayonnaise orange, ( now we add alot, we like it spicy , but you should add to taste. )
We eat it freshly made, but it gets better as it sets in the fridge. It is delicious either way.
Love, ~ sister Darlene ~
But he knoweth the way that I take: when he hath tried me, I shall come forth as gold.
~ "The Bible calls debt a curse and children a blessing; but in our culture, we apply for a curse and reject blessings. Something is wrong with this picture. by Doug Phillips
We have not gotten the berries yet. Hopefully within the next few weeks we will be going up to the place that sells the wheat berries and I will be able to get started on it. I am excited about trying to make my own bread. When I make my first batch I will let you know how it turns out. Blessings Lisa
Does it matter what size your bread pans are? ours are 9x4 and someone said this is too big for making 100% whole wheat bread as it will cause the bread to fall. What are your thoughts? I bought the wheat berries today and am pretty excited about trying this. Thanks Lisa
Post by moseshelper on Jul 21, 2009 19:17:50 GMT -5
Your recipe looks similar to mine with a few exceptions. (My in-laws used to have a bakery) Adding 1.5 tsp of vitamin C crystals (can use 1.5Tblsp of lemon juice or vinegar) helps make the bread softer and less crumbly. I use a little less water and more oil. I also use about 1/4 c. of gluten. I also use 2 eggs. This gives the bread a lot more rise. Our bread comes out as soft as store bought with no crumbles. (My bread rises 2-3 inches out of the pan)
Some other tips. 1) If you can knead your bread until it reaches "window pane" it will rise better -- to tell if has been kneaded enough, stretch a small piece of dough VERY gently between your fingers. Work with the dough to try to keep it from breaking. If you can stretch it to the point where you can see through it, it has reached window pane. However, this can be very difficult if you are kneading by hand. (You just have to be more patient and strengthen your arms ;D) 2) You can tell when the bread has reached the peak of its rise by pressing gently into the rising bread about 1/8 of an inch then watch it pop back out. If it springs back quickly it still has plenty of rise left. If it doesn't spring back at all, it needs to go in the oven immediately as it may fall. 3) Let the bread rise at 80-90 degrees. I have found that sticking the bread in the oven with just the light on will give it just enough warmth on cold winter days. (pull the bread out before pre-heating the oven, but be careful not to bump it or it might fall) 4) Mist the bread slightly with water as it is rising to prevent a crust that will impede the rise. 5) Another reason why the bread might come out too crumbly is if the wheat wasn't ground fine enough.