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Post by Deleted on Nov 12, 2015 20:47:30 GMT
Hi all, I'm looking for some good recipes for making bread using fresh ground wheat berries. I just got a Nutrimill grain mill & have some Hard White Wheat berries & so now of course want to make some bread. I've read & heard that baking with fresh ground flour is different, so now I'm looking for some good recipes using the fresh ground flour. Appreciate any & all ideas & suggestions. Thanks in advance.
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Post by okiemomof3 on Nov 12, 2015 20:52:38 GMT
when i get home i will give you my bread recipe.
with any recipe using fresh ground wheat, sponging is a crucial aspect, in my opinion. I don't like bread that was allowed to sponge first. it changes the entire texture of the bread. Also, with fresh ground flour i won't use anything other than SAF instant yeast. it works so much better than fleischman's, etc.
also, when kneading, don't flour your kneading area, oil it. I have a Bosch mixer so really the only kneading i do is shaping the bread, but even then i oil, not flour the surface.
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Post by feather on Nov 12, 2015 21:04:35 GMT
Hi all, I'm looking for some good recipes for making bread using fresh ground wheat berries. I just got a Nutrimill grain mill me too me too!me too me too! Hey there! I was watching America's Test Kitchen, and they soaked the ground wheat and other ground grains before trying to make the bread. By letting the grain soak first the sharp edges of the grain are softened, so they don't break the bubbles caused by the yeast surrounded by gluten, which is what rises in the bread. Then to get a more consistent texture they used white flour to add to it. If you've ground it finely, I don't see why you couldn't sift it, and just soak the larger pieces and add the more finely ground part of it after soaking. That is what I'm going to try to do with my first ground wheat. Wishing you luck. |
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Post by kkbhf on Nov 12, 2015 21:11:29 GMT
You might give this a try. If you don't have Rye just add its qty to wheat. Also, it says bake 55 minutes; that's fine for my altitude but you should reduce that to 30-40 minutes if you're closer to sea level. www.rabidtack.com/WholeWheatBread.pdf |
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Post by calicokatie1 on Nov 13, 2015 3:16:12 GMT
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Post by freelove on Nov 13, 2015 14:07:06 GMT
I have been making bread for almost 50 years and from home ground wheat for about 12 or 15 years and there really isn't any great mystique to it. I add a half cup of unbleached flour, but the bread would still be good without it. This is how I make it and making bread is more a matter of getting a feel for the dough than following a recipe.
1 1/4 c liquid (I use half milk and half water)
1-2 Tbsp. honey or other sweetener
1 tsp. yeast
3 1/2 c flour (any combination you like. Adjust amount of flour for good consistency)
1 tsp salt
1-2 Tbsp oil
If I am using raw milk I heat it. Warm the liquid till just slightly warmer than wrist temp. Stir in honey or other sweetener, add yeast and let it proof. When the yeast is active add remaining ingredients and knead by hand or with mixer for about 10 min. until smooth and elastic. Shape into a ball and place in a greased bowl top side down. Turn so greased side is up and cover with a damp cloth or plastic cover and let rise until double in bulk. When dough is risen, punch down and knead a couple of turns then cover and let rise again. When it doubles again turn out onto a floured board and shape into a loaf, place in baking pan, cover and let rise till double. Bake at 350 for 30-35 min till it sounds hollow when tapped on the bottom. Cool on a rack.
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Post by spacecase0 on Nov 14, 2015 2:13:32 GMT
depending on how fine you grind the wheat, you change the volume of the flour,
this is quite critical as how much wheat counts more than how many cups of room it takes up,
so I suggest either measuring cups of wheat berries before you grind it,
or measure how much it weighs after you get it into flour
you will have to find your own conversion factor as I have lost mine long ago
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Post by farmchix on Nov 17, 2015 17:30:12 GMT
This one is from myrecipes.com
Ingredients
3 cups water
3/4 cup uncooked wheat berries
1 package dry yeast (about 2 1/4 teaspoons)
1 cup 2% reduced-fat milk
2 tablespoons dark honey (such as buckwheat)
2 1/2 teaspoons salt
3 cups bread flour, divided
2 cups whole wheat flour
1 cup amaranth flour
Cooking spray
2 tablespoons bread flour
2 tablespoons wheat bran
Preparation
Combine water and wheat berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain wheat in a colander over a bowl, reserving 1 cup cooking liquid; set wheat berries aside.
Let reserved cooking liquid stand until warm (100° to 110°). Stir yeast into cooking liquid.
Combine milk, honey, and salt in a small, heavy saucepan, stirring with a whisk until honey and salt dissolve. Heat milk mixture over medium heat until warm (100° to 110°). Add milk mixture to yeast mixture, stirring with a whisk; let stand 5 minutes.
Lightly spoon 3 cups bread flour, whole wheat flour, and amaranth flour into dry measuring cups; level with a knife. Stir 2 1/2 cups bread flour, whole wheat flour, and amaranth flour into yeast mixture.
Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/2 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; cover and let rest 5 minutes. Coat two 9 x 5-inch loaf pans with cooking spray; dust each with 1 tablespoon bread flour.
Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), knead half of wheat berries into dough; place dough in prepared pan. Sprinkle dough with 1 tablespoon wheat bran. Repeat procedure with remaining dough, wheat berries, and wheat bran. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 375°.
Bake at 375° for 45 minutes or until golden. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
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