Of all the bread I’ve made and videos I’ve watched I have never seen anyone do the yeast last and hearing your reason why-that is AMAZING! And such a life saver! Short of cold fermenting, the issue of having baking interruptions with the kids has always been a problem so the extra autolyze time without wasting rise is the absolute PERFECT thing I needed! You hit on every other note I needed, between the vital wheat gluten, combo of Khorasan/hard white, and various loaf tin size recipes is just the thing! What an underrated YT channel and a gem.
I had come back to comment. I made this yesterday. My 1st attempt with fresh mill grains. It was absolutely beautiful bread that tasted so good. Thank you for your video to give me confidence I could do it.
I recently bought a Mock mill and I already had an Artiste mixer as well as a Kitchenaid mixer. I tried making bread in the Artiste twice and really struggled with the dough as it just didn’t seem to be kneading it properly. Today I got out my Kitchenaid and made your sandwich bread and the Kitchenaid made nice stretchy dough. The bread is cooling now and I know it is going to be delicious. I don’t like that center column in the Artiste anyway so now will use my Kitchenaid. Anyway I just wanted to say thank you for sharing your expertise and knowledge on baking with fresh milled flour. I will be trying many more of your recipes. Thanks again!
Oh my goodness, I made 12 different whole grain sandwich bread recipes over the last 2 weeks. This is hands down our favorite one. Oh my gosh it it so so so good., I froze half the loaf as a test and it was even better after frozen. I used the exact recipe using my honey. This was just soo soft and didnt crumble after a day. It must be the kamut. Thank you so much for this recipe it is my go to for sandwich bread forever.
Also, thank you for taking the time to explain ALL of the little details and not rushing through a recipe for the sake of keeping it under a certain time. I truly appreciate the length and the attention to details of your videos.
Thank you for sharing. I have been trying to make FMF bread for about 2 months with just okay results. Tried your method yesterday, and it turned out perfect. My husband and I ate half the loaf.
Made the bread with 50/50 fresh ground hard white/red. Went with texture of rather than measuring wheat flour. WOW!!! You took my bread making skills to a whole new level. Thank you
I made this loaf!! Hands down the best! Thank you for responding (and so quickly) to my questions via email. Can’t wait to try more of your recipes!! Thanks for going before me and sharing your wisdom!
I made this loaf today, using buttermilk, and let the grains soak for a few hours. It turned out amazing, so soft and light. Thank you 😊 New family favourite!
I had to jump on here again today to say I made this last night and followed exact step by step. I would watch a step then do it. My bread is amazing!!! You are such a great teacher. Thank you!!!
So thankful I found this channel. I’m on the whole grain journey and trying to learn everything possible before I begin even trying. That tip on the yeast/ measuring spoon was brilliant! It never fails when I begin to bake something comes up and I get interrupted.
Not speeding up the video for much of the mixing so we can see the actual speed of your mixer & watch the subtle changes is greatly appreciated. Your explanations are perfect especially since I now have an Ankarsrum. Thank you from 🏖Long Island,NY.
I am so happy to hear that! I was worried some might get bored with the slower speed, but I really wanted to show the changes in the dough as it happened in real time. Thanks so much!
This is absolutely the best teaching video I have seen, and I’ve watched A LOT of FMF bread making videos. So glad your using the Ank in this video as I just got one. Love it!! You are a great teacher giving important details. Keep doing that. Thank you and Blessings 😇
I switched to this recipe for my sandwich bread and Oh My what a difference! I loved this bread!! I was just doing hard red wheat. And I love the flavor of the bread with this mixture!! I was following the recipe from Sue Becker and I liked the bread but boy I love this recipe!!
Beautiful bread!! Thank you for sharing using the Ankarsrum mixer, I needed the visual! I’ve been making your bread recipe for a month or more now and we enjoy it very much but I think seeing this video helps me to know where I can improve! Thanks again… you’re a blessing to all of us who are just learning to use freshly milled flour!!
This is the first time EVER that I've commented on a video. This bread is Ahhhh-mazig! I feel like I learned more in this video than all the other videos I've watched combined. THANK YOU for sharing your knowledge!
I'm so glad that I came across your channel. I've made fresh milled bread about four times adding way too much flour and disappointed at the outcome. Your teaching tips are so helpful.
I love your video. You explained the process so well it was easy to follow. I have watched other videos but they never went into the detail you did. Thank you so much for making this video and the hard work you put into it.
I had an issue with grit in bread and when I swapped out the Redmond Real Salt and used sea salt instead - no more grit. I 100% thought my Komo wasn’t grinding well enough, but it was definitely the salt! Looking forward to trying this bread recipe!
Thank you for this great video & TY for explaining how to release the tension on the roller by bringing the arm in. I have been struggling with this problem and you showed me the answer to my problem. I'm still very new to the Ank and thought I had already broke the arm or stripped the screw. Went back and watched that part of your vid several times. I'm an old bread baker and really like how the Ank kneeds, but WOW, trying to figure out how to use it has been chalenging. You have made everything so clear to me (window pane pun) 😅😊❤
I am about to get an Ank. I hadn't really thought about fresh milled flour but now I will consider it. You did such a careful job of explaining and showing the progression of the dough. That is so helpful. I have made sourdough without.a mixer and have had some success but I am ready for baking to get easier. Last year I replace my Breville with the biggest Breville oven but I hadn't thought about being able to bake small loaves in it. This would save me heating up my big oven. That would be great. Thanks for the great lesson.
Thank you for showing the entirety of the whole mixing process with this mixer! It gave me so much knowledge on how to proceed with my dough, being a milling and Ankarsrum newbie. I love your videos!
I have to say anytime I made wheat bread, even if it was a blend of bread flour and whole wheat flour, it turned out tough. I thought maybe I’ll try this recipe with just the whole wheat flour I have , which is Breadtopia red Fife whole wheat. I had my Ankarsrum knead it for 10 minutes on low. This is the first time I have a soft, flavorful loaf. My loaf shaping with such a hydrated dough left much to be desired as it kind of looked like a swayback horse, but it was good!!!!! Thank you!! After I get done with this bread flour and whole wheat flour, I’m going to try it with my wheat berries .
That was definitely one of the most hands-on and informative bread making videos I have watched! Checked off all my boxes as I am just wanting to get into milling my own grains AND seriously giving thought to purchasing an Ankarsrum. Thoughts so much for such a great video!
Thanks for sharing your knowledge and experience. Understanding the properties of fresh milled flour will take time (and some failures 😂), but the health rewards are evident. One more thing…I’ve finally made a decision about mixers. I’ve come to realize that I don’t want one with a center post in the bowl. I want a stainless (or maybe glass) bowl with no seams or welds, which means no center post! So, now I start saving up for my ANK. 😊 Also, you have the prettiest hands on the internet. 👏🏼
I am new to freshly milled flour and have tried several bread recipes. The results were okay; not great. I love this video because you show what to look for at each step in the bread-making process. I have an Ankarsrum and I really appreciate this. I ordered some Kamut and look forward to adding some to your recipe. Thanks a bunch. Love your channel.
New follower here and I’m loving how you explain everything and your recipes. Starting with freshly milled flour can be a fearful process but I’m loving all the nutrition and goodness it provides to my boys and I.
Great video! thank you, I have been using my ankarsrum for all of my baking. The roller is great! It is true though, that working with freshly milled flour takes some time to learn but it is well worth the wait!
My family and I absolutely LOVE this recipe. I make it every week. Being fresh milled, if we haven’t eaten it all by day 6 I turn it into bread crumbs on day 7 because by day 8 it starts to get fuzzy 😝. My oven does beautifully at 400 degrees, but I tend to place the rack in one of the lower slots so that probably makes a difference. That was very thoughtful to do the math for the different size loaf pans for us. Now I need to reprint the recipe and toss my old one that has extra numbers scribbled all over it 😂. Might save me from mixing up my ingredient amounts again 🤣. Thank you!! Oh, and I almost forgot… I adore my Ank mixer. It does such a nice job. My poor old KitchenAid Commercial model really did not appreciate being worked so hard, but the Ank doesn’t even flinch.
I am so happy to hear this! I love to crank my oven up to 400*F for a faster bread, lol. But, I realize that not everyone's oven is the same. I appreciate it! Yes! I love my Ank as well! Thanks!
I just want you to know, I’ve tried for YEARS to make my own bread (even before freshly milled wheat) and failed (can’t seem to get the right consistency and my bread doesn’t seem to rise well at all, always a dense loaf)…so I got a bread machine and at the same time discovered the health benefits of freshly milled wheat. I’ve used the bread machine for months (Sue Becker recipe) but am so tired of the same loaf. I tried your recipe based on this video yesterday and…I MADE THE MOST DELICIOUS LOAF OF BREAD!!! Thank you!🎉❤😊
I have made this with spelt in place of the Kamut and it is delicious! You can also use all hard white, or even some hard red in there too! Thanks so much! 😊
Omg I've been having sooooo much trouble with the rise of my bread and I came across this video. I see that I hadn't been kneading long enough, I added the yeast way too early (active dry) and it petered out. I never got a 2nd rise out of my bread and it was always super dense and short. I can't wait to try this out... thank you!
I have and love my Ankarsrum. Makes the most delicious bread and other baked goods. I will have to try your recipe. As a tip, I, too, autolyse in my bowl. I leave the spatula or roller/dough hook all connected. I find that a disposable shower cap stretches out enough to enclose the bowl. Saves me having to disconnect and reconnect at the autolyse stage.
Thank you so much Kara for taking all that time to explain and show all the steps with so much detail. It is so helpful to be able to see what the dough should look like. I was curious about total dough weight ended up with before dividing and shaping. I use the 9 x 5 USA pans. Thank you for giving that information as well. Imagine I would have to use more flour then are your measurements for 9x5 for one loaf or two as well ? Tnx again BTW I have been using Redmonds Real Salt for a while now. I have been using it since I started my journey learning baking n using FMF. I have never noticed any grit from the salt. I imagine if you just let it sit a little bit in the water to make sure it dissolved well you can avoid it, but I haven’t had to do that.
I’m loving the way you take us through the entire time this process takes. However I just got a new grain mill and will be milling for the first time. I don’t have a stand mixer or any such mixer that you kneaded the dough in. So my question is, can this recipe with egg and all, be done by hand? Meaning using a spatula or wooden spoon or a danish whisk? Will it turn it as good? For texture and for lightness? Thanks for your help and I’ll be looking out for your reply☺️
I am not saying it is impossible to hand knead fresh milled flour sandwich bread dough, but it is a labor of love! It takes a lot longer to knead fresh milled flour, and you have to work with it being very wet and sticky. Because if too much flour gets added the bread with be more dense. I do have some no knead bread recipes, and a recipe where I show you can hand knead, but the bread most likely will not be as soft and squishy as you see here. Here is the overnight no knead bread recipe. grainsinsmallplaces.net/no-knead-bread-fresh-milled-flour/
Thank you! Thank you! I have been wanting to see you do some more of your recipes with your ank. I have been able to make good bread but struggles to have light stretchy bread with the windowpane! This was the most helpful thing I have watched!!! I am going to make it today. I am curious about the amounts for the 5x9 pans. That is more flour than I usually use to get 3 loaves. Will I be able to get 3 with this recipe? Or just 2? Again. Thank you! Bring on more videos with the ank. I love it but it is so different!!!
Awesome! I am happy to hear that! The 5x9 recipe will make 2 decently large 5x9 loaves. If you prefer the smaller sized loafs like mine, you could probably get 3 loaves out of that recipe. Let me know how it turns out! Thanks! 😊
I love this recipe, always turns out so delicious! FYI i found out to get the º on your printed recipes all you have to do is press option and 0 at the same time. Game changer for me as I like to print my recipes and put in a binder.
Thanks so much! I don't see an option button on my computer. I figured there was a way, but I have never figured it out! My non-technical side is coming out! lol
You are in luck! I do have a Sourdough Sandwich Bread Video! Here is the link ua-cam.com/video/-t-KaIR6CG4/v-deo.htmlsi=eacrg7bTTNl_ACT5 Thank you so much! Happy Baking!
@@GrainsInSmallPlaces Yay you!! I watched it! I can’t tell you enough how truly helpful I find your videos. I love that you use whole grains and freshly milled flour, that you measure in grams, that you show how the dough looks through all the stages (and provide so much insight), and I love that you use the Ankarsrum mixer! So happy I found your channel!!! I made the super soft sandwich bread this evening (it is cooling now). I can’t wait to try it in the morning. And next I will be doing the Sourdough version. Love that you also do sourdough recipes. Thank you again!! Happy 4th:-).
I don't have a bread machine at the moment, but many have told me this recipe works great in the bread maker. One batch of the 4x8 recipe will do a 2 pound bread machine loaf. Just watch the dough, it may need a second kneading cycle, you want nice stretchy dough. Let me know how it goes!
I have to thank you so much! I love how you present the information and your tips and tricks. I finally perfected your bread, which is enjoyed by all. I was exploring other recipes, and one recipe called for yudane (boiled water in flour 1:1). Do you have any experience with that? If so, can you explain? Thank you so much! Hugs
@GrainsInSmallPlaces I tried it and never got a good gluten formation. I started at 11:30 am and did 3/15 min for about 3-4 hrs, adding flour and corn starch. Then i tried kneading by hand for another 3-4 hrs with no luck. I gave up and rose and baked it. It was alright, just very dense.
I tried searching for any videos of you sprouting your grains before baking, but I didn't find any. Have you tried that, and if so, could you show us how please? I know that sprouted grains are lower on the glycemic index, and have a greater nutritional value than unsprouted. I've been wanting to try it myself, but I don't know how.
Years ago I sprouted grains and then immediately dehydrated them to dry the grains out prior to grinding. It worked well and smelled so good! Nice to know it also breaks down the sugars.
Good to know it helps break down the sugars. For sprouting grains I dehydrated them before grinding them into flour. It worked well and smelled so good.
RoseRed Homestead did a video on sprouting grains seven months ago. She’s a great teacher and you can just use the search here on YT to find her video. 😊
I made your recipe last night, I used Kamute for the first time. It tasted great and looked beautiful. I still can not get it to rise as high as yours. I too am using 4x8 pans. which mixer do you like best Ankarsrum or Bosch? I am shopping for one now.
Maybe try an instant yeast if you haven't tried that. Or slightly longer rise time. I have been loving my Ankarsrum mixer! 😊 Here is my link if interested in it. Ankarsrum Mixer: www.gopjn.com/t/8-12416-319338-206096?url=https%3A%2F%2Fpleasanthillgrain.com%2Fankarsrum-swedish-stand-mixer-heavy-duty-kitchen-mixer The Bosch is great as well, it really is mostly a preference thing I think. I know people who love each one. I also have a Bosch link, and a coupon code for $20 extra off right now. Coupon Code: grainy www.nutrimill.com/GRAINSINSMALLPLACES Neither one is a bad choice! Happy Baking!
Have you ever used the zojirushi for kneading and 1st rise with your recipes? Im interested in eventually getting a mixer but right now thats all i have.
I unfortunately do not have a bread maker, however, many people have had success with my recipes in their Zojirushi. It may need a second knead cycle. Just watch for nice and stretchy dough. 😊
Firstly, I love all your content! Thanks for all the wisdom you share! I have a troubleshooting question. I've been milling our flour for almost two years now and whenever I make sandwich bread (this recipe and others, it doesn't seem to matter), I'm getting VERY soft bread that crumbles too easily. Basically it's almost impossible to eat a sandwich with it. I've tried it with all hard white, a mix with hard red/hard white and yesterday I made this recipe with mostly hard white and a little bit of soft white (all hard might've been better, but I don't have kamut). They all turn out equally crumbly. They taste so amazing! But I need the loaves to hold up better. Any suggestions? Am I overproofing? I let it rise til doubled (around an hour) and then til puffy in the pan. I've even tried giving it less time on the second rise. I'm in a pickle! Edit to say that i did *not* remember to roll the loaves this way. Maybe that would help? I make sure there's no air pockets and get surface tension... But maybe not enough? The bread loaves tend to be more "airy" in the top and fall apart.
It could be the shaping not enough surface tension, but also I find the knife for cutting it makes a big difference. But, the biggest 2 causes of crumbly bread is too much flour added, OR overbaking. I like to use my digital kitchen thermometer and check the center of the loaf, and bake until 190*F. Also, I really love the texture that the Kamut adds, I think it helps tremendously. Lastly, another trick we like to do is to let the loaf cool completely, slice it, then freeze it in a freezer safe bag. It keeps it nice and fresh. I hope those suggestions were helpful! Happy Baking! 😊
I just got a Nutrimill mixer and what a difference from my Kitchen Aide. I got a good window pane a lot faster. I've only made bread once so far. It was a different recipe and I noticed it would crumble some if sliced too thin. I am going to make more bread today using your recipe, I just don't have the milk. If it crumbles some what am I doing wrong? It is soft and squishy though. Thanks.
Yes! A stand alone mill makes a HUGE difference! If the bread is crumbly, the two most common problems are too much flour added, or over baking. I like to check the center of my loaf with a digital thermometer, and bake until the center is above 190*F. I hope that helps! 😊
@GrainsInSmallPlaces I just sliced my loaf. I use a slicing guide. It it is soft and squishy and looks beautiful, but the middle pieces want to break if it's a thinner slice. I don't think it would make a very good sandwich like it would toast. I might try another loaf and maybe add just a little more water.
Yay! Nice job! So happy to hear that. I use hard white and a mix of Kamut, and it comes out like this. I do have a light on it for pictures. Next to white bread, you can see a huge difference. But, all my wood and backgrounds are pretty dark, which makes the bread seem lighter probably. 😊
I have a question on working with sourdough starter and fresh milled grains. I recently bought a cookbook that's strictly fresh milled grains or is supposed to be, called prairie flour and there's one section in there that's sourdough that I was looking at. It calls for the sourdough starter and it calls for a combination of red and white or either fresh milled flour but then it also calls for bread flour and some called for all purpose flour instead of BF. is that regular processed bread flour that I would buy in the store and why would I want to add that to the sourdough recipes it's that way in all the bread recipes but not the pancakes waffles or crepes I haven't checked the rest of the recipes in the book I was just going through the sourdough section. What is your take on this, is that something you use? I need to find your video again on making sourdough starter with fresh milled grains because the time I tried before I saw your video I had a lot of difficulty with it and I was told that there's too much brand in it that I would have to sift out the brand once I mailed the grain otherwise the sourdough wouldn't ferment and become active. Next question I'm not real fond of a real sour tangy bread so how do I know to judge when I'm going to like the sourness of the starter
There are some recipes that call for some store bought flour and some fresh milled flour as a blend. All of my recipes are 100% fresh milled flour. I also don't sift my flour either. I do have a video on starting your own sourdough starter with fresh milled flour. ua-cam.com/video/lrxGfDPM8Fo/v-deo.htmlsi=nON-BcH4_pom3FIS Also, I have a post on how to switch an existing store bought sourdough starter over to fresh milled flour sourdough starter. grainsinsmallplaces.net/how-to-feed-sourdough-starter-with-fresh-milled-flour/ For your last question about super sour bread, I actually don't care for super sour bread either, I typically do a shorter ferment, without an overnight ferment. This gives a more mild flavor. Also, fresh milled flour sourdough tends to ferment faster than traditional white flour sourdough, so an overnight ferment typically will over ferment with fresh milled flour. I hope that helps! Happy Baking! 😊
BTW... I have the same countertop oven that you use. I have had it for 10 years or so & never use my range oven, that is for pan storage . And I just purchased a new one 'cause it is $100 off this week. So when mine finally dies I have a back up.
Hi! Thank you for sharing this video and recipe. I tried making it tonight for the first time with hard white and kamut. The dough was so sticky. I couldnt really shape it and when I rose it in my pans and took my towel off to bake the tops of the loaves went with the towel 😅😅😅 Do you have a suggestjon for what I could try next time? I let it autolyse for 1 hour. Kneeded the dough for about 16 minutes. It never came together as a dough ball either, lol. Please, any help would be greatly appreciated!
It may not come to a dough ball, it is possible that it may have needed a longer kneading time. Depending on your mixer, most take about 20-25 minutes (except the Bosch type mixer.) Was the dough nice and stretchy? The last resort is to add a tiny bit more flour.
@GrainsInSmallPlaces thank you for the reply!! I have a bosch universal plus mixer, i kneeded on speed 2. It did get quite stretchy! I definitely thought I had a good windowpane. I used honey instead of sugar, would that have made a difference? I did measure by grams. The dough smells so good!
It could have been the honey making it a bit more sticky, but it shouldn't have. If you are in a humid climate, or rainy it may be possible you need to add just a tiny but more flour, but probably just 1/4-1/2 cup (65g or less.)
@GrainsInSmallPlaces okay thanks. I will try again. My kids actually liked the taste of this loaf!!! I've been really struggling to get them to eat bread with FMF.
I am having issues, so upsetting! I have a manual grinder, a country living grain mill. Your flour looks like flour, mine ends up looking like oatmeal. I have reset it to the fines grind, but my 'dough' still looks like wet mush. It never becomes a 'dough ball'. I have checked my yeast, it is fantastic. What should i try next? extra gluten?
I am guessing that the mill is not milling fine enough flour. Are you able to adjust the wheels closer for more fine flour? If they already are, no problem. With a coarser flour, I would suggest mixing up the dough with everything except the yeast, and let it soak for 2 hours covered at room temperature, or overnight covered in the fridge. This will help soften the freshly milled flour and make it more enjoyable to work with.
Yes, you can. But, I do have a sourdough sandwich bread recipe made with 100% fresh milled flour as well. grainsinsmallplaces.net/sourdough-sandwich-bread/ Here is the video for that recipe. ua-cam.com/video/-t-KaIR6CG4/v-deo.htmlsi=5x9tqKwBp6D0rwX-
Here is my sourdough sandwich bread video: ua-cam.com/video/-t-KaIR6CG4/v-deo.htmlsi=JDap5XjzkJ5ATCC4 This is the link to the recipe: grainsinsmallplaces.net/sourdough-sandwich-bread/ 😊
Apologies if it's been asked and answered before, but is there any particular reason you use the Nutrimill instead of the mill attachment for the Ankarsrum?
I don't have the Ankarsrum mill attachment. But, I really like having a stand alone grain mill, also this allows me to be using both at once when I want to. 😊
The wheat berries I am using in this video are the organic hard white wheat from Azure standard, and their Kamut as well. Azure Standard: www.azurestandard.com/?a_aid=7df0fb364f
I wish to know which mixer is your favorite and why. I'm on the fence about which one to buy and they are not cheap, I don't want to regret the purchase! Also...I would prefer a metal bowl but would like to hear your opinion on the plastic bowls. Thank you!
If you are a bread baker, the Ankarsrum is the best. I first saw the mixer here. After watching this channel and others, who've used the Ank, I was immediately convinced. Yes, it is very expensive, and in my opinion, it is worth EVERY penny. I have made numerous loaves and this mixer makes it so easy. Ankarsrum has their American YT channel (also their international one too), where you can watch information videos to get to known how the mixer works. By the time I got mine, I knew exactly what to do. I also have a KitchenAid bowl-lift. It's great for everything but bread. Bread dough taxes it too much. The plastic bowl with the Ank works well. I should mention Ank does have a smaller stainless steel bowl available (though out of stock at this time, but not for long). It's the SS version of the hard plastic bowl that comes with the mixer. For most, if not all, you can use the larger main bowl. I can't say enough great things about the Ankarsrum. Hope this helps.
@cherylb.9766 I love my Ankarsrum, and I do have a review video on it if interested, but that was also the first time I ever used it. ua-cam.com/video/h-Ll6t1ob3c/v-deo.htmlsi=Nbe4Z66f6iKHse2p But, the Bosch is also a great mixer, it definitely is a preference for most people. I prefer the open bowl rather than the shaft in the center. Also, the Ankarsrum kneads a bit more gently, which can be good or bad depending on what you prefer. I like the tender dough that the Ankarsrum provides, but it may take a few minutes longer to get there. The Bosch is a bit more assertive with the dough which helps it knead a bit faster, but it can also over-knead it very quickly. So each person likes each different one for different reasons. I hope that helps! 😊
I am new to making bread and was wondering if you could use milk in a recipe that uses water ? second question what does an egg do in a fresh nilled grain recipe? Lastly what does butter contribute to a recipe in bread? thanks , I am enjoying the videos!
You can swap the water for milk (the same amount) But, I recommend warming the milk up, because it can stall the gluten formation, and increase your kneading times. The egg is a binder, and helps with the stretchiness of the dough, and adds to the enriched flavor. Butter is mostly for moisture, and flavor. I hope that helps! :)
This video would be more like the traditional sourdough bread. I divide this dough and make 4 bread bowls in the video. ua-cam.com/video/a7hM2Ti95Bc/v-deo.htmlsi=pOyn1KV87anU01C4 But, I will also share my sourdough bread recipe (not bread bowls.) grainsinsmallplaces.net/sourdough-fresh-milled-flour-easy/
Really new newbe here! But ready to start. I keep hearing that Kamut is tricky to work with. Should I go slow and start with hard white or dive in be brave and go Kamut?
I love Kamut, I don't find it hard to work with at all, I think it infact helps when using it in combination with a hard wheat. I would just jump on in with the amount of hard white and Kamut in my recipe. Let me know how it goes! Happy Baking! 😊
I love to let these cool all the way, then slice and place in a freezer safe bag. Then freeze. To thaw, I leave on the counter in the bag for 1-2 hours. OR you can toast them straight from frozen.
@@GrainsInSmallPlaces thank you! This is exactly what I do with my SD sandwich bread! I’m about to bake off my first try at freshly milled wheat using your recipe! I figure it’s my segwey into your freshly milled SD sandwich bread which I cannot wait to try next! Such an easy to follow recipe! Thanks!!
I have been trying to make this recipe in a kitchenaid the only alteration we make is using honey, not sugar. That being said I can't get it to be stretchy and it stays terribly sticky. Do you have any guidance or advice that can help me make the bread better? It seems like it ends up being either super light and fluffy and collapses in on it self, or it doesn't rise correctly and stays dense. I'm struggling so much with FMF bread.
It is a wet and sticky dough, fresh milled flour is a big workout for the kitchen aid mixers. I find that one trick that helps is to let the dough sit in the autolyze step for longer, this helps the bran to soften and the flour to start absorbing the liquids. You can increase that time to 2 hours, then knead for a few minutes, let it sit a few minutes, then knead a few minutes. This well help the mixer not to overheat. If it is light and fluffy, then collapses, that is typically caused by over-proofing. To fix that issue, shorten your second rise time. (This is caused by the yeast using up all their resources, and it can no longer hold the bread up anymore.) OR it could be from underbaking. Make sure to check the center of your loaf with a thermometer, you want yeast breads to be a minimum of 190*F in the center of the center of the loaf. If it is slightly underbaked, it will collapse during cooling. If it's not rising and it is dense, and the yeast is not the problem, this is usually form too much flour added. I hope this helps! I have lots more videos talking about tips, etc all for fresh milled flour. You got this! ua-cam.com/video/xLXm9PcmnNM/v-deo.htmlsi=R34Sfkln0mpuFjHN
Fresh milled flour takes longer to absorb moisture than white flour does. So, this sitting period allows the freshly milled flour to start absorbing the liquid and for the bran start to soften.
Bread Beckers sells it. Amazon has some as well, but I have never purchased it from there. amzn.to/3VOZ9nT **This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases.
If the sides split a little after baking, typically that means they could have risen a bit longer before baking. So just increase the second rise by just a bit. But, I would rather slightly underproof then over proof. Because overproofed bread will generally collapse or sink in.
Go more by the poke test. Wet your finger and give the dough a gentle poke, if if springs quickly back (even if not all the way back) then it's still rising. if you poke it and it comes back slowly, time to bake. 😊
It could be too much flour added, or overbaked, or even the kind of wheat you are using. I have some tips in this video that may help. ua-cam.com/video/xLXm9PcmnNM/v-deo.htmlsi=VQFMxhQRMDLVxh0_
Yes, if I am making it at home without the camera on, I will take it between the 2 and 3 o'clock position. But, for educational purposes I was trying to take it slow so everyone could see the changes in how the dough behaves.
I have been watching this video and following along step by step. I am not happy with my Ank. I went 40 minutes and finally started getting a little bit of a windowpane. Not sure why it takes that long for me. Update: the bread turned out delicious but I am so tired of the Ank taking so long.
I am sorry to hear this. It could be that your wheat is lower in protein, so it doesn't develop gluten as well. OR it could be if your dough is too dry, that will cause it to take a long time (sometimes never if it is too dry.) I would suggest trying to increase your Autolyse time (the first soaking before the yeast) This will decrease the amount of time of kneaded. Also, try adding a bit more liquid if it seems to be taking a long time. The Ankarsrum likes a pretty wet dough. Let me know how it goes!
I am so thankful you use weight instead of measuring cups.
Yes! I really try to get both weights and volume in my recipes, but for sure going by weight is more accurate! Thanks! :)
@ I have been baking by weight for years. It’s so much easier. I now convert any recipe before I make it the first time. Saves me grief. 😳
Of all the bread I’ve made and videos I’ve watched I have never seen anyone do the yeast last and hearing your reason why-that is AMAZING! And such a life saver! Short of cold fermenting, the issue of having baking interruptions with the kids has always been a problem so the extra autolyze time without wasting rise is the absolute PERFECT thing I needed! You hit on every other note I needed, between the vital wheat gluten, combo of Khorasan/hard white, and various loaf tin size recipes is just the thing! What an underrated YT channel and a gem.
Thank you so much! I am so happy you found it helpful! :)
I had come back to comment. I made this yesterday. My 1st attempt with fresh mill grains. It was absolutely beautiful bread that tasted so good. Thank you for your video to give me confidence I could do it.
Yay! I am so happy to hear it was helpful! Thanks so much! 😊
I recently bought a Mock mill and I already had an Artiste mixer as well as a Kitchenaid mixer. I tried making bread in the Artiste twice and really struggled with the dough as it just didn’t seem to be kneading it properly. Today I got out my Kitchenaid and made your sandwich bread and the Kitchenaid made nice stretchy dough. The bread is cooling now and I know it is going to be delicious. I don’t like that center column in the Artiste anyway so now will use my Kitchenaid. Anyway I just wanted to say thank you for sharing your expertise and knowledge on baking with fresh milled flour. I will be trying many more of your recipes. Thanks again!
I am so glad the video was helpful and you are excited to try more recipes! Happy Baking! 😊
Oh my goodness, I made 12 different whole grain sandwich bread recipes over the last 2 weeks. This is hands down our favorite one. Oh my gosh it it so so so good., I froze half the loaf as a test and it was even better after frozen. I used the exact recipe using my honey. This was just soo soft and didnt crumble after a day. It must be the kamut. Thank you so much for this recipe it is my go to for sandwich bread forever.
Also, thank you for taking the time to explain ALL of the little details and not rushing through a recipe for the sake of keeping it under a certain time. I truly appreciate the length and the attention to details of your videos.
I am so happy to hear that! Thank you so much! 😊
Thank you for sharing. I have been trying to make FMF bread for about 2 months with just okay results. Tried your method yesterday, and it turned out perfect. My husband and I ate half the loaf.
Awesome! I am so happy to hear that! Nice job! Thanks so much! 😊
Made the bread with 50/50 fresh ground hard white/red. Went with texture of rather than measuring wheat flour.
WOW!!! You took my bread making skills to a whole new level.
Thank you
Awesome! I am so happy to hear it was helpful! Nice job! Thanks! :)
I made this loaf!! Hands down the best! Thank you for responding (and so quickly) to my questions via email. Can’t wait to try more of your recipes!! Thanks for going before me and sharing your wisdom!
Awesome! I am so happy to hear that! Welcome! :)
I made this loaf today, using buttermilk, and let the grains soak for a few hours. It turned out amazing, so soft and light. Thank you 😊 New family favourite!
Yay! I am so happy to hear that! Nice Job! 😊
I had to jump on here again today to say I made this last night and followed exact step by step. I would watch a step then do it. My bread is amazing!!! You are such a great teacher. Thank you!!!
Awesome! I am so happy to hear it was helpful! Yay! Nice job! :)
So thankful I found this channel. I’m on the whole grain journey and trying to learn everything possible before I begin even trying. That tip on the yeast/ measuring spoon was brilliant! It never fails when I begin to bake something comes up and I get interrupted.
Yay! You are in the right place! You are so welcome! I've found that happens all the time! LOL
Not speeding up the video for much of the mixing so we can see the actual speed of your mixer & watch the subtle changes is greatly appreciated. Your explanations are perfect especially since I now have an Ankarsrum. Thank you from 🏖Long Island,NY.
I am so happy to hear that! I was worried some might get bored with the slower speed, but I really wanted to show the changes in the dough as it happened in real time. Thanks so much!
This is absolutely the best teaching video I have seen, and I’ve watched A LOT of FMF bread making videos. So glad your using the Ank in this video as I just got one. Love it!! You are a great teacher giving important details. Keep doing that. Thank you and Blessings 😇
I am so happy to hear that! It is one of my passions! I really love my Ankarsrum too! Thanks so much!
I switched to this recipe for my sandwich bread and Oh My what a difference! I loved this bread!! I was just doing hard red wheat. And I love the flavor of the bread with this mixture!! I was following the recipe from Sue Becker and I liked the bread but boy I love this recipe!!
Yay! I am so happy to hear that! Thanks! 😊
Beautiful bread!! Thank you for sharing using the Ankarsrum mixer, I needed the visual! I’ve been making your bread recipe for a month or more now and we enjoy it very much but I think seeing this video helps me to know where I can improve! Thanks again… you’re a blessing to all of us who are just learning to use freshly milled flour!!
Thank you so much! I am so happy to hear this video was helpful to you!
This is one of the most helpful videos! I always fear over-kneading my dough, so I tend to under-do it. Now I understand it so much better!
Awesome! I am so happy to hear it was helpful!
For baking information this channel is top notch. Thank you for your efforts.
Thank you so much! I love sharing what I've learned!
This is the first time EVER that I've commented on a video. This bread is Ahhhh-mazig! I feel like I learned more in this video than all the other videos I've watched combined. THANK YOU for sharing your knowledge!
Wow, that means so much to me! I'm glad you found it helpful. 😄 Thank you so much!
I'm so glad that I came across your channel. I've made fresh milled bread about four times adding way too much flour and disappointed at the outcome. Your teaching tips are so helpful.
@@dawnwells5238 I am glad you found me too! Yay! I am so happy to hear that! Thanks! 😊
Thank you so much made sandwich bread,hotdogs buns and hamburger buns for the first time they look amazing and were delicious
Thank you so much! Yay! I am so happy to hear that! Nice job! 😊
Every time a question came to my mind, you answered it. Excellent info. Now to the kitchen!
I am so happy to hear that! I hope you enjoy it! Thanks! :)
I love your video. You explained the process so well it was easy to follow. I have watched other videos but they never went into the detail you did. Thank you so much for making this video and the hard work you put into it.
You’re welcome! I’m so glad you found it helpful! 😄 Thank you!
I had an issue with grit in bread and when I swapped out the Redmond Real Salt and used sea salt instead - no more grit. I 100% thought my Komo wasn’t grinding well enough, but it was definitely the salt! Looking forward to trying this bread recipe!
Yes, I agree! I also switched out my salt, and am so happy with it. Thanks! 😊
Thank you for this great video & TY for explaining how to release the tension on the roller by bringing the arm in. I have been struggling with this problem and you showed me the answer to my problem. I'm still very new to the Ank and thought I had already broke the arm or stripped the screw. Went back and watched that part of your vid several times. I'm an old bread baker and really like how the Ank kneeds, but WOW, trying to figure out how to use it has been chalenging. You have made everything so clear to me (window pane pun) 😅😊❤
My pleasure! Thank you! I am so happy to help! I agree, it kneads so beautifully! Lol! I see what you did there! LOL
Great video. Thank you for sharing your knowledge. Can’t wait to make it.
I'm so glad you found it helpful! 😊
I am about to get an Ank. I hadn't really thought about fresh milled flour but now I will consider it. You did such a careful job of explaining and showing the progression of the dough. That is so helpful. I have made sourdough without.a mixer and have had some success but I am ready for baking to get easier. Last year I replace my Breville with the biggest Breville oven but I hadn't thought about being able to bake small loaves in it. This would save me heating up my big oven. That would be great. Thanks for the great lesson.
I am so happy to hear it was helpful! I love my Ankarsrum and my Breville! Thanks so much! 😊
Thank you for showing the entirety of the whole mixing process with this mixer! It gave me so much knowledge on how to proceed with my dough, being a milling and Ankarsrum newbie. I love your videos!
Awesome! I am so happy to help! Thanks so much! 😊
I have to say anytime I made wheat bread, even if it was a blend of bread flour and whole wheat flour, it turned out tough.
I thought maybe I’ll try this recipe with just the whole wheat flour I have , which is Breadtopia red Fife whole wheat. I had my Ankarsrum knead it for 10 minutes on low. This is the first time I have a soft, flavorful loaf. My loaf shaping with such a hydrated dough left much to be desired as it kind of looked like a swayback horse, but it was good!!!!! Thank you!!
After I get done with this bread flour and whole wheat flour, I’m going to try it with my wheat berries .
Yay! I am so happy to hear that! 😊
That was definitely one of the most hands-on and informative bread making videos I have watched! Checked off all my boxes as I am just wanting to get into milling my own grains AND seriously giving thought to purchasing an Ankarsrum. Thoughts so much for such a great video!
Yay! I am so happy to hear it was helpful! Thanks! 😊
Thanks for sharing your knowledge and experience. Understanding the properties of fresh milled flour will take time (and some failures 😂), but the health rewards are evident. One more thing…I’ve finally made a decision about mixers. I’ve come to realize that I don’t want one with a center post in the bowl. I want a stainless (or maybe glass) bowl with no seams or welds, which means no center post! So, now I start saving up for my ANK. 😊
Also, you have the prettiest hands on the internet. 👏🏼
My pleasure! I love to share what I have learned over the years, and my recipes! Thanks so much! :)
I didn't know there was so much about bread that I didn't know. Also love how you did the instruction. It was more real time which is super helpful.
Awesome! I am so happy to hear that! Thanks!
This bread is really soft and so yummy! Thanks for sharing!!
Awesome! I am so happy to hear that! Thanks! 😊
I am new to freshly milled flour and have tried several bread recipes. The results were okay; not great. I love this video because you show what to look for at each step in the bread-making process. I have an Ankarsrum and I really appreciate this. I ordered some Kamut and look forward to adding some to your recipe. Thanks a bunch. Love your channel.
Awesome! I am so happy to hear it was helpful! Thanks! Happy Baking! 😊
New follower here and I’m loving how you explain everything and your recipes. Starting with freshly milled flour can be a fearful process but I’m loving all the nutrition and goodness it provides to my boys and I.
Thank you so much! It’s such a rewarding experience to bake with fresh milled flour. Such a great thing for you and your boys! :)
You are such a good teacher!
Thank you so much! I am so happy to hear this is helpful!
This has been more helpful than any other video!!! Thank you so much for this in depth presentation!❤
I am so happy to hear it was helpful! Thank you so much!
I loved that video. So helpful!!!! It was so nice to see all the detail and the way the dough changed. Thank you!
I am so happy hear that is was helpful! Thank you so much!
Great video! thank you, I have been using my ankarsrum for all of my baking. The roller is great! It is true though, that working with freshly milled flour takes some time to learn but it is well worth the wait!
Thank you so much! My pleasure! Yes, I agree 100% that it is worth it! We have all had those flops, but once you get it, I can never go back!
Thanks for the great video. The tips regarding using the Ankarsrum mixer and properly kneading the bread dough were very helpful.
My pleasure! I am so happy it is helpful! Thanks!
Thank you. Thank you. Thank you. I have gone back trying to find your sandwich bread recipe that I knew I had seen but couldn’t find it.
My pleasure! I wanted to have it as a stand alone video, and updated with new info. Also, with my Ank of course, lol. 😉
My family and I absolutely LOVE this recipe. I make it every week. Being fresh milled, if we haven’t eaten it all by day 6 I turn it into bread crumbs on day 7 because by day 8 it starts to get fuzzy 😝.
My oven does beautifully at 400 degrees, but I tend to place the rack in one of the lower slots so that probably makes a difference.
That was very thoughtful to do the math for the different size loaf pans for us. Now I need to reprint the recipe and toss my old one that has extra numbers scribbled all over it 😂. Might save me from mixing up my ingredient amounts again 🤣.
Thank you!!
Oh, and I almost forgot… I adore my Ank mixer. It does such a nice job. My poor old KitchenAid Commercial model really did not appreciate being worked so hard, but the Ank doesn’t even flinch.
I am so happy to hear this! I love to crank my oven up to 400*F for a faster bread, lol. But, I realize that not everyone's oven is the same. I appreciate it! Yes! I love my Ank as well! Thanks!
Great tutorial! Thank you😊
Thank you so much! I am glad it was helpful! 😊
Beautiful loaves, thank you for sharing. I'm going to make the sourdough recipe 😊
Thank you so much! Let me know what you think of it! 😊 Happy Baking!
I just want you to know, I’ve tried for YEARS to make my own bread (even before freshly milled wheat) and failed (can’t seem to get the right consistency and my bread doesn’t seem to rise well at all, always a dense loaf)…so I got a bread machine and at the same time discovered the health benefits of freshly milled wheat. I’ve used the bread machine for months (Sue Becker recipe) but am so tired of the same loaf. I tried your recipe based on this video yesterday and…I MADE THE MOST DELICIOUS LOAF OF BREAD!!! Thank you!🎉❤😊
Yay! Nice job! I am so happy to hear that! Thanks so much! 😊
Awesome as usual, thank you!
Thank you so much! I am glad to hear that!
I like to mix hard red and white and some kamut
That is a great combo of grains for bread, and it ads so much flavor to mix it up! Thanks for sharing! 😊
Thank you sooo much for this video!! I’m a big time newbie to fmf. Today I made this recipe and it turned out fantastic! 😊 Your video was so helpful!!
Awesome! I am so happy to hear it was helpful! :)
Would it be ok to sub einkorn or spelt for the Kamut? How would that change the texture. Great video, as usual.
I have made this with spelt in place of the Kamut and it is delicious! You can also use all hard white, or even some hard red in there too! Thanks so much! 😊
Thanks for the substitution reply@@GrainsInSmallPlaces
Did this bread the best one I have ever made it’s a keeper in this house thank you oh finally got the window pane down pack
Yay! I am so happy to hear this! Nice job! I am glad you like it! Thanks!
Your videos have helped me, tremendously, thank you🍞
Awesome! I am so happy to hear that!
Omg I've been having sooooo much trouble with the rise of my bread and I came across this video. I see that I hadn't been kneading long enough, I added the yeast way too early (active dry) and it petered out. I never got a 2nd rise out of my bread and it was always super dense and short. I can't wait to try this out... thank you!
Yay! I am so happy to hear this video was helpful! Let me know how it goes! 😊
Awesome video! Thank you so much!
I am glad it was helpful! Thanks so much! 😊
Basically, with the butter and the egg and the milk this is a brioche. Makes very nice French toast.
Yes! This makes a delicious French toast!
This is my go-to bread recipe. My fave is hard white, hard red and a bit of smelt.
Yes, I love to change up the grains and play around with it to see what each family prefers! Thanks!
I have and love my Ankarsrum. Makes the most delicious bread and other baked goods. I will have to try your recipe. As a tip, I, too, autolyse in my bowl. I leave the spatula or roller/dough hook all connected. I find that a disposable shower cap stretches out enough to enclose the bowl. Saves me having to disconnect and reconnect at the autolyse stage.
Awesome! Thanks for the tip! 😊
Thank you so much Kara for taking all that time to explain and show all the steps with so much detail. It is so helpful to be able to see what the dough should look like.
I was curious about total dough weight ended up with before dividing and shaping.
I use the 9 x 5 USA pans. Thank you for giving that information as well. Imagine I would have to use more flour then are your measurements for 9x5 for one loaf or two as well ? Tnx again
BTW I have been using Redmonds Real Salt for a while now. I have been using it since I started my journey learning baking n using FMF. I have never noticed any grit from the salt. I imagine if you just let it sit a little bit in the water to make sure it dissolved well you can avoid it, but I haven’t had to do that.
I am happy to hear it was helpful! Thank you so much!
I’m loving the way you take us through the entire time this process takes. However I just got a new grain mill and will be milling for the first time. I don’t have a stand mixer or any such mixer that you kneaded the dough in. So my question is, can this recipe with egg and all, be done by hand? Meaning using a spatula or wooden spoon or a danish whisk? Will it turn it as good? For texture and for lightness? Thanks for your help and I’ll be looking out for your reply☺️
I am not saying it is impossible to hand knead fresh milled flour sandwich bread dough, but it is a labor of love! It takes a lot longer to knead fresh milled flour, and you have to work with it being very wet and sticky. Because if too much flour gets added the bread with be more dense. I do have some no knead bread recipes, and a recipe where I show you can hand knead, but the bread most likely will not be as soft and squishy as you see here. Here is the overnight no knead bread recipe. grainsinsmallplaces.net/no-knead-bread-fresh-milled-flour/
@ thanks again! I appreciate your prompt reply and your help SO much! God bless!
Thank you for this video. I am having such a hard time with the Ankarsrum mixer. I am so ready to get rid of it. And I have only had it since April!
I am so happy to help! It is a wonderful mixer, just takes some getting used to. I hope this helps you enjoy it a little more!
Can't wait till try this❤
Let me know what you think!
Thank you! Thank you! I have been wanting to see you do some more of your recipes with your ank. I have been able to make good bread but struggles to have light stretchy bread with the windowpane! This was the most helpful thing I have watched!!! I am going to make it today. I am curious about the amounts for the 5x9 pans. That is more flour than I usually use to get 3 loaves. Will I be able to get 3 with this recipe? Or just 2? Again. Thank you! Bring on more videos with the ank. I love it but it is so different!!!
Awesome! I am happy to hear that! The 5x9 recipe will make 2 decently large 5x9 loaves. If you prefer the smaller sized loafs like mine, you could probably get 3 loaves out of that recipe. Let me know how it turns out! Thanks! 😊
I love this recipe, always turns out so delicious! FYI i found out to get the º on your printed recipes all you have to do is press option and 0 at the same time. Game changer for me as I like to print my recipes and put in a binder.
Thanks so much! I don't see an option button on my computer. I figured there was a way, but I have never figured it out! My non-technical side is coming out! lol
Beautiful 😊😊😊
Thank you so much!
I would love to see you do a sourdough sandwich bread in a bread loaf pan (vs a boule). Your videos are the best!!!!
You are in luck! I do have a Sourdough Sandwich Bread Video! Here is the link ua-cam.com/video/-t-KaIR6CG4/v-deo.htmlsi=eacrg7bTTNl_ACT5
Thank you so much! Happy Baking!
@@GrainsInSmallPlaces Yay you!! I watched it! I can’t tell you enough how truly helpful I find your videos. I love that you use whole grains and freshly milled flour, that you measure in grams, that you show how the dough looks through all the stages (and provide so much insight), and I love that you use the Ankarsrum mixer! So happy I found your channel!!! I made the super soft sandwich bread this evening (it is cooling now). I can’t wait to try it in the morning. And next I will be doing the Sourdough version. Love that you also do sourdough recipes. Thank you again!! Happy 4th:-).
Yay! I am glad you found me too! Thanks so much! 😊
Great video Kara!
Thanks so much!
Could you do some bread machine recipes ? Summer is here and I try not to use the oven much
I don't have a bread machine at the moment, but many have told me this recipe works great in the bread maker. One batch of the 4x8 recipe will do a 2 pound bread machine loaf. Just watch the dough, it may need a second kneading cycle, you want nice stretchy dough. Let me know how it goes!
Very nice 👍
Thank you so much!
I have to thank you so much! I love how you present the information and your tips and tricks.
I finally perfected your bread, which is enjoyed by all.
I was exploring other recipes, and one recipe called for yudane (boiled water in flour 1:1). Do you have any experience with that? If so, can you explain?
Thank you so much! Hugs
I am so happy to hear that! Thanks! I haven't experimented too much with the Yudane method, but I have considered giving it a try.
@GrainsInSmallPlaces I tried it and never got a good gluten formation. I started at 11:30 am and did 3/15 min for about 3-4 hrs, adding flour and corn starch. Then i tried kneading by hand for another 3-4 hrs with no luck. I gave up and rose and baked it. It was alright, just very dense.
I tried searching for any videos of you sprouting your grains before baking, but I didn't find any. Have you tried that, and if so, could you show us how please? I know that sprouted grains are lower on the glycemic index, and have a greater nutritional value than unsprouted. I've been wanting to try it myself, but I don't know how.
I have not ventured into the sprouted grains at this time, but if I ever do, I will be sure to make a video on it!
Years ago I sprouted grains and then immediately dehydrated them to dry the grains out prior to grinding. It worked well and smelled so good! Nice to know it also breaks down the sugars.
Good to know it helps break down the sugars. For sprouting grains I dehydrated them before grinding them into flour. It worked well and smelled so good.
@@homebakercooks Thank you!
RoseRed Homestead did a video on sprouting grains seven months ago. She’s a great teacher and you can just use the search here on YT to find her video. 😊
Is it possible to double the recipe? I li,e to make 4 loaves at once and freeze. Wonderful video BTW, good job.
Yes! You can double the recipe. Thanks so much! :)
Have you tried doing mostly Kamut . How would I do that?
Yes, I have a video for 100% Kamut bread, it's not quite as soft and squishy, but it is delicious! ua-cam.com/video/dzjcavlulBw/v-deo.html
I made your recipe last night, I used Kamute for the first time. It tasted great and looked beautiful. I still can not get it to rise as high as yours. I too am using 4x8 pans. which mixer do you like best Ankarsrum or Bosch? I am shopping for one now.
Maybe try an instant yeast if you haven't tried that. Or slightly longer rise time. I have been loving my Ankarsrum mixer! 😊 Here is my link if interested in it. Ankarsrum Mixer: www.gopjn.com/t/8-12416-319338-206096?url=https%3A%2F%2Fpleasanthillgrain.com%2Fankarsrum-swedish-stand-mixer-heavy-duty-kitchen-mixer
The Bosch is great as well, it really is mostly a preference thing I think. I know people who love each one. I also have a Bosch link, and a coupon code for $20 extra off right now. Coupon Code: grainy
www.nutrimill.com/GRAINSINSMALLPLACES
Neither one is a bad choice! Happy Baking!
Have you ever used the zojirushi for kneading and 1st rise with your recipes? Im interested in eventually getting a mixer but right now thats all i have.
I unfortunately do not have a bread maker, however, many people have had success with my recipes in their Zojirushi. It may need a second knead cycle. Just watch for nice and stretchy dough. 😊
Firstly, I love all your content! Thanks for all the wisdom you share!
I have a troubleshooting question. I've been milling our flour for almost two years now and whenever I make sandwich bread (this recipe and others, it doesn't seem to matter), I'm getting VERY soft bread that crumbles too easily. Basically it's almost impossible to eat a sandwich with it. I've tried it with all hard white, a mix with hard red/hard white and yesterday I made this recipe with mostly hard white and a little bit of soft white (all hard might've been better, but I don't have kamut).
They all turn out equally crumbly. They taste so amazing! But I need the loaves to hold up better. Any suggestions? Am I overproofing? I let it rise til doubled (around an hour) and then til puffy in the pan. I've even tried giving it less time on the second rise. I'm in a pickle!
Edit to say that i did *not* remember to roll the loaves this way. Maybe that would help? I make sure there's no air pockets and get surface tension... But maybe not enough? The bread loaves tend to be more "airy" in the top and fall apart.
It could be the shaping not enough surface tension, but also I find the knife for cutting it makes a big difference. But, the biggest 2 causes of crumbly bread is too much flour added, OR overbaking. I like to use my digital kitchen thermometer and check the center of the loaf, and bake until 190*F. Also, I really love the texture that the Kamut adds, I think it helps tremendously. Lastly, another trick we like to do is to let the loaf cool completely, slice it, then freeze it in a freezer safe bag. It keeps it nice and fresh. I hope those suggestions were helpful! Happy Baking! 😊
I just got a Nutrimill mixer and what a difference from my Kitchen Aide. I got a good window pane a lot faster. I've only made bread once so far. It was a different recipe and I noticed it would crumble some if sliced too thin. I am going to make more bread today using your recipe, I just don't have the milk. If it crumbles some what am I doing wrong? It is soft and squishy though. Thanks.
Yes! A stand alone mill makes a HUGE difference! If the bread is crumbly, the two most common problems are too much flour added, or over baking. I like to check the center of my loaf with a digital thermometer, and bake until the center is above 190*F. I hope that helps! 😊
@GrainsInSmallPlaces I just sliced my loaf. I use a slicing guide. It it is soft and squishy and looks beautiful, but the middle pieces want to break if it's a thinner slice. I don't think it would make a very good sandwich like it would toast. I might try another loaf and maybe add just a little more water.
Ty!
My pleasure! Thank you so much!
I tried this bread today, and wow! Thank you for this. ❤️
But I’m curious. Why does your hard white wheat look whiter than mine? Just the harvest?
Yay! Nice job! So happy to hear that. I use hard white and a mix of Kamut, and it comes out like this. I do have a light on it for pictures. Next to white bread, you can see a huge difference. But, all my wood and backgrounds are pretty dark, which makes the bread seem lighter probably. 😊
That could be it. Either way, it’s a beautiful recipe.
I have a question on working with sourdough starter and fresh milled grains. I recently bought a cookbook that's strictly fresh milled grains or is supposed to be, called prairie flour and there's one section in there that's sourdough that I was looking at. It calls for the sourdough starter and it calls for a combination of red and white or either fresh milled flour but then it also calls for bread flour and some called for all purpose flour instead of BF. is that regular processed bread flour that I would buy in the store and why would I want to add that to the sourdough recipes it's that way in all the bread recipes but not the pancakes waffles or crepes I haven't checked the rest of the recipes in the book I was just going through the sourdough section. What is your take on this, is that something you use? I need to find your video again on making sourdough starter with fresh milled grains because the time I tried before I saw your video I had a lot of difficulty with it and I was told that there's too much brand in it that I would have to sift out the brand once I mailed the grain otherwise the sourdough wouldn't ferment and become active. Next question I'm not real fond of a real sour tangy bread so how do I know to judge when I'm going to like the sourness of the starter
There are some recipes that call for some store bought flour and some fresh milled flour as a blend. All of my recipes are 100% fresh milled flour. I also don't sift my flour either. I do have a video on starting your own sourdough starter with fresh milled flour. ua-cam.com/video/lrxGfDPM8Fo/v-deo.htmlsi=nON-BcH4_pom3FIS
Also, I have a post on how to switch an existing store bought sourdough starter over to fresh milled flour sourdough starter. grainsinsmallplaces.net/how-to-feed-sourdough-starter-with-fresh-milled-flour/
For your last question about super sour bread, I actually don't care for super sour bread either, I typically do a shorter ferment, without an overnight ferment. This gives a more mild flavor. Also, fresh milled flour sourdough tends to ferment faster than traditional white flour sourdough, so an overnight ferment typically will over ferment with fresh milled flour.
I hope that helps!
Happy Baking! 😊
BTW... I have the same countertop oven that you use. I have had it for 10 years or so & never use my range oven, that is for pan storage . And I just purchased a new one 'cause it is $100 off this week. So when mine finally dies I have a back up.
That is a fantastic deal! Yes! I love mine!
Hi! Thank you for sharing this video and recipe. I tried making it tonight for the first time with hard white and kamut. The dough was so sticky. I couldnt really shape it and when I rose it in my pans and took my towel off to bake the tops of the loaves went with the towel 😅😅😅 Do you have a suggestjon for what I could try next time?
I let it autolyse for 1 hour.
Kneeded the dough for about 16 minutes. It never came together as a dough ball either, lol. Please, any help would be greatly appreciated!
It may not come to a dough ball, it is possible that it may have needed a longer kneading time. Depending on your mixer, most take about 20-25 minutes (except the Bosch type mixer.) Was the dough nice and stretchy? The last resort is to add a tiny bit more flour.
@GrainsInSmallPlaces thank you for the reply!!
I have a bosch universal plus mixer, i kneeded on speed 2. It did get quite stretchy! I definitely thought I had a good windowpane. I used honey instead of sugar, would that have made a difference? I did measure by grams. The dough smells so good!
It could have been the honey making it a bit more sticky, but it shouldn't have. If you are in a humid climate, or rainy it may be possible you need to add just a tiny but more flour, but probably just 1/4-1/2 cup (65g or less.)
@GrainsInSmallPlaces okay thanks. I will try again. My kids actually liked the taste of this loaf!!! I've been really struggling to get them to eat bread with FMF.
I am having issues, so upsetting! I have a manual grinder, a country living grain mill. Your flour looks like flour, mine ends up looking like oatmeal. I have reset it to the fines grind, but my 'dough' still looks like wet mush. It never becomes a 'dough ball'. I have checked my yeast, it is fantastic. What should i try next? extra gluten?
I am guessing that the mill is not milling fine enough flour. Are you able to adjust the wheels closer for more fine flour?
If they already are, no problem. With a coarser flour, I would suggest mixing up the dough with everything except the yeast, and let it soak for 2 hours covered at room temperature, or overnight covered in the fridge. This will help soften the freshly milled flour and make it more enjoyable to work with.
That’s a great idea. Even if it’s a bit more rustic, it should yield a hearty loaf.
Can you use sour dough starter instead of active or instant yeast for this recipe?
Yes, you can. But, I do have a sourdough sandwich bread recipe made with 100% fresh milled flour as well. grainsinsmallplaces.net/sourdough-sandwich-bread/
Here is the video for that recipe. ua-cam.com/video/-t-KaIR6CG4/v-deo.htmlsi=5x9tqKwBp6D0rwX-
I will look for your sourdough recipe 🙏🏼
Here is my sourdough sandwich bread video: ua-cam.com/video/-t-KaIR6CG4/v-deo.htmlsi=JDap5XjzkJ5ATCC4
This is the link to the recipe: grainsinsmallplaces.net/sourdough-sandwich-bread/
😊
@@GrainsInSmallPlaces Thank you so much 😊 🙏🏽🤩
Welcome! 😊
Apologies if it's been asked and answered before, but is there any particular reason you use the Nutrimill instead of the mill attachment for the Ankarsrum?
I don't have the Ankarsrum mill attachment. But, I really like having a stand alone grain mill, also this allows me to be using both at once when I want to. 😊
@@GrainsInSmallPlaces I see, that makes sense, thank you.
What wheat berries (brand) do you use...here.
The wheat berries I am using in this video are the organic hard white wheat from Azure standard, and their Kamut as well. Azure Standard: www.azurestandard.com/?a_aid=7df0fb364f
I wish to know which mixer is your favorite and why. I'm on the fence about which one to buy and they are not cheap, I don't want to regret the purchase! Also...I would prefer a metal bowl but would like to hear your opinion on the plastic bowls. Thank you!
If you are a bread baker, the Ankarsrum is the best. I first saw the mixer here. After watching this channel and others, who've used the Ank, I was immediately convinced. Yes, it is very expensive, and in my opinion, it is worth EVERY penny. I have made numerous loaves and this mixer makes it so easy. Ankarsrum has their American YT channel (also their international one too), where you can watch information videos to get to known how the mixer works. By the time I got mine, I knew exactly what to do. I also have a KitchenAid bowl-lift. It's great for everything but bread. Bread dough taxes it too much. The plastic bowl with the Ank works well. I should mention Ank does have a smaller stainless steel bowl available (though out of stock at this time, but not for long). It's the SS version of the hard plastic bowl that comes with the mixer. For most, if not all, you can use the larger main bowl. I can't say enough great things about the Ankarsrum. Hope this helps.
@cherylb.9766 I love my Ankarsrum, and I do have a review video on it if interested, but that was also the first time I ever used it. ua-cam.com/video/h-Ll6t1ob3c/v-deo.htmlsi=Nbe4Z66f6iKHse2p
But, the Bosch is also a great mixer, it definitely is a preference for most people. I prefer the open bowl rather than the shaft in the center. Also, the Ankarsrum kneads a bit more gently, which can be good or bad depending on what you prefer. I like the tender dough that the Ankarsrum provides, but it may take a few minutes longer to get there. The Bosch is a bit more assertive with the dough which helps it knead a bit faster, but it can also over-knead it very quickly. So each person likes each different one for different reasons. I hope that helps! 😊
@epluribusunum6403 Thanks for sharing!
@@GrainsInSmallPlaces it does. Thank you!
I am new to making bread and was wondering if you could use milk in a recipe that uses water ? second question what does an egg do in a fresh nilled grain recipe? Lastly what does butter contribute to a recipe in bread? thanks , I am enjoying the videos!
You can swap the water for milk (the same amount) But, I recommend warming the milk up, because it can stall the gluten formation, and increase your kneading times. The egg is a binder, and helps with the stretchiness of the dough, and adds to the enriched flavor. Butter is mostly for moisture, and flavor. I hope that helps! :)
@@GrainsInSmallPlaces Yes it does THANK YOU!
Can I make this with just water salt and oil? Could you do a video on a simplified version.
This video would be more like the traditional sourdough bread. I divide this dough and make 4 bread bowls in the video. ua-cam.com/video/a7hM2Ti95Bc/v-deo.htmlsi=pOyn1KV87anU01C4
But, I will also share my sourdough bread recipe (not bread bowls.)
grainsinsmallplaces.net/sourdough-fresh-milled-flour-easy/
Really new newbe here! But ready to start. I keep hearing that Kamut is tricky to work with. Should I go slow and start with hard white or dive in be brave and go Kamut?
I love Kamut, I don't find it hard to work with at all, I think it infact helps when using it in combination with a hard wheat. I would just jump on in with the amount of hard white and Kamut in my recipe. Let me know how it goes! Happy Baking! 😊
Thanks
How do these freeze/reheat??
I love to let these cool all the way, then slice and place in a freezer safe bag. Then freeze. To thaw, I leave on the counter in the bag for 1-2 hours. OR you can toast them straight from frozen.
@@GrainsInSmallPlaces thank you! This is exactly what I do with my SD sandwich bread! I’m about to bake off my first try at freshly milled wheat using your recipe! I figure it’s my segwey into your freshly milled SD sandwich bread which I cannot wait to try next! Such an easy to follow recipe! Thanks!!
I have been trying to make this recipe in a kitchenaid the only alteration we make is using honey, not sugar. That being said I can't get it to be stretchy and it stays terribly sticky. Do you have any guidance or advice that can help me make the bread better? It seems like it ends up being either super light and fluffy and collapses in on it self, or it doesn't rise correctly and stays dense. I'm struggling so much with FMF bread.
It is a wet and sticky dough, fresh milled flour is a big workout for the kitchen aid mixers. I find that one trick that helps is to let the dough sit in the autolyze step for longer, this helps the bran to soften and the flour to start absorbing the liquids. You can increase that time to 2 hours, then knead for a few minutes, let it sit a few minutes, then knead a few minutes. This well help the mixer not to overheat. If it is light and fluffy, then collapses, that is typically caused by over-proofing. To fix that issue, shorten your second rise time. (This is caused by the yeast using up all their resources, and it can no longer hold the bread up anymore.) OR it could be from underbaking. Make sure to check the center of your loaf with a thermometer, you want yeast breads to be a minimum of 190*F in the center of the center of the loaf. If it is slightly underbaked, it will collapse during cooling.
If it's not rising and it is dense, and the yeast is not the problem, this is usually form too much flour added. I hope this helps! I have lots more videos talking about tips, etc all for fresh milled flour. You got this! ua-cam.com/video/xLXm9PcmnNM/v-deo.htmlsi=R34Sfkln0mpuFjHN
Use Redman’s fine sea salt -no grit you have to use less since it is fine, therefore compact itself.
Thanks for the tip
I did not like my Ankasarum for fresh ground. Now I use a KA 7qt lift bowl and it works best for me.
I am so happy there are so many choices on the market for all of us! We each have our preferences. Thanks for watching! 😊
What the purpose of letting it sit 15 minutes before adding the yeast?
Fresh milled flour takes longer to absorb moisture than white flour does. So, this sitting period allows the freshly milled flour to start absorbing the liquid and for the bran start to soften.
Anyone know where to buy honey granules? I don’t see it at Azure.
Bread Beckers sells it. Amazon has some as well, but I have never purchased it from there. amzn.to/3VOZ9nT
**This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases.
What did I do wrong if my 'bread top' side seems to have split or unattached? Did I let it rise too long? Not enough? Too long autolyse? Help!
Or did I not knead enough? I was able to see a good window pane so I stopped?
If the sides split a little after baking, typically that means they could have risen a bit longer before baking. So just increase the second rise by just a bit. But, I would rather slightly underproof then over proof. Because overproofed bread will generally collapse or sink in.
If it was nice stretchy dough where you got a window pane, that is good, most likely it was in the rise time.
@@GrainsInSmallPlaces Its not rising above the pan, is that ok or no? Should I let it rise more or less time?
Go more by the poke test. Wet your finger and give the dough a gentle poke, if if springs quickly back (even if not all the way back) then it's still rising. if you poke it and it comes back slowly, time to bake. 😊
I mill my own flour for bread. Tastes great but it is too crumbly. What am I doing wrong?
It could be too much flour added, or overbaked, or even the kind of wheat you are using. I have some tips in this video that may help. ua-cam.com/video/xLXm9PcmnNM/v-deo.htmlsi=VQFMxhQRMDLVxh0_
@@GrainsInSmallPlaces one loaf was hard white with some kamut. The other loaf was rye with all purpose
Redmonds salt always mixes in dough for me.
That is great to hear! Thanks!
I don't have patience for that low of a speed kneading, LOL! I put mine on a little past 3:15 and it kneads in 8 minutes.
Yes, if I am making it at home without the camera on, I will take it between the 2 and 3 o'clock position. But, for educational purposes I was trying to take it slow so everyone could see the changes in how the dough behaves.
I have been watching this video and following along step by step. I am not happy with my Ank. I went 40 minutes and finally started getting a little bit of a windowpane. Not sure why it takes that long for me. Update: the bread turned out delicious but I am so tired of the Ank taking so long.
I am sorry to hear this. It could be that your wheat is lower in protein, so it doesn't develop gluten as well. OR it could be if your dough is too dry, that will cause it to take a long time (sometimes never if it is too dry.) I would suggest trying to increase your Autolyse time (the first soaking before the yeast) This will decrease the amount of time of kneaded. Also, try adding a bit more liquid if it seems to be taking a long time. The Ankarsrum likes a pretty wet dough. Let me know how it goes!