I am so happy you found me too! Yes, it is hard to get info out there, that is what inspired me to get this info out there, and share my recipes, tricks, tips, and new techniques for better bread and troubleshooting what can go wrong. Thanks so much! Happy Baking!
I have really liked adding 100g of kamut in my bread loaf. Also added to pizza dough, rolls, and French bread. My husband loves the addition of kamut and never wants me to stop!
Thank you so much for this window for the various flour exchanges…I grew up with rye flour in Germany so getting that with premade flours here worked biggest issue NO NUTRIENTS….so now I’m delving into the nutritious baking and sharing with family…crossing my fingers only three weeks in and so far loving it!!!great channel. Will share my results …love experimentation
Update…I mixed two recipes a German one and a Russian one similar but caraway and coriander included as well as ingredients…tried making my own bread flour from whole milled grains from exploring your channel and was seriously impressed with the rise …made a POOLISH first the night before made with fresh milled rye. let it sit 12 hours to saturate the ever thirsty grain…enough for a 2 lb loaf…made up a special pan to bake it in praying it rose as I hoped…my 2 inch by 10 inch cake pan covered with a steel bowl that sat on the lip put it into a COLD OVEN…i was afraid being in a larger pan would turn it into a pancake lol …then turned it up the oven to 450 checked it 35 minutes into the bake GORGEOUS RISE turned it down to 425 took top off and let it bake 15 more minutes…let it cool cut it the next day …substancial flavor reminding me of pumpernickel…amazing toasted with a spreadable cheese…reminded me of home sweet home…thanks for all the help truly appreciate the generous information…not bad at all for a ‘HOPE THIS WORKS’ recipe lol .
I’m so thankful I found you! I’ve been a student of yours lol for almost a year ! I’ve learned so much. We will never go back to store bought bread , pie crust cookies etc. As you have said we have to adjust the amount of flour at times Based on the berries used. The humidity etc . But they’ve all came out great!!! Thank you so much!!!!!
Just watched your Irish Soda Bread video and came here for the all purpose flour information. I have just been adding extra flour to recipes that call for it. I'll bet this is much better! Thanks for sharing your knowledge with us!
Glad I found your channel while researching on making my own sourdough starter. I started milling my own flour about a year ago and have Bronze Chief wheat berries and Kamut berries. After watching this video I am going to get some soft and hard white wheat and make this AP flour.
Wish I would have listened to this yesterday. I made a quick bread yesterday, was sourdough pumpkin loaf. I got it from callmejewels. This time I tried milling the flour and used all soft white wheat. It actually turned out pretty good, I had to add extra from my measurement then I let it set awhile before I put it in my loaf pans. I was impressed how well it turned out. Next time I will use your mix idea . I love the flavor of the kamut, I used your recipe, so good. Thanks again
I love your channel!! I am a brand new grain miller 🤩 and All the information you share has been very helpful!! I’ve only just begun milling and I bought soft white wheat berries by mistake and now I will use them to make this all purpose blend! I also just ordered Kamut 🤩 Thank you for all your help in making this fresh milling thing less daunting! I can’t wait for your next video ❤️
Yay! I am so happy to hear that! I am glad it has been useful! I have other recipes using soft white, including some cookie recipes, cake, biscuits, muffins, etc. All the recipes are FREE and on my website at www.grainsinsmallplaces.net See ya there!
I am really happy I found you because you really did help explain why my recipe for rye bread didn’t seem to come together as the recipe indicated. Undaunted I will try again.
I love your FB group :) For my non-yeasted recipes, I’ve used all barley, all spelt, all soft white/soft red, and combinations! I just recently made waffles that were a mix of white, hulless barley, and millet. They were really yummy! But I’ve never made a FM waffle that wasn’t yummy :) I also use random mixes for my muffins and banana/zucchini bread. Just whatever I feel like throwing in.
Yes! I like the way you think! I am always playing around with different grain combinations, and I will make some of my recipes using different blends just to see which way we like it best! Thanks so much! Happy Baking!
@@GrainsInSmallPlacesisn’t it great to see how many blends still turn out great! I love to think about people throughout history making all kinds of foods with whatever was available.
I have many different grains for breading on chicken and pork chops. They have all been yummy! So, really any would work, I love this combo and it would be delicious, but also have just used whatever I had open at the time, lol.
I always sift with a strainer like that. I get better gluten development in my breads that way. But I always use the bran for muffins or pancakes or just straight bran porridge that day or next. Not wasting that fiber or nutrients ❤
I like the kamut and hard white mix too. I recently have been doing the hard white, kamut and spelt mix. The taste and texture is perfect!! And it looks more white than wheat bread and so fluffy and soft too. To get the bread flour I add some VWG to the mix.
@ hi it is vital wheat gluten. I no longer use it lol. Just make sure you get a good window pane. Same great results. Oh I also add one egg per loaf. That helps it not be grumbly to me.
Thanks for this info! This is very helpful. I’ve been experimenting with adding a bit of soft white to my hard white for breads but don’t really remember how much I did. Guess I should pay attention. I was just trying to get a little softer bread. This really helps. Also I was wondering about what was the best for cookies and cakes. So thanks again!
Yes, I love to add a bit of kamut to my sandwich breads! But, make sure for breads, the majority is hard wheat to get that nice strong gluten for softer fluffier bread. If you haven't had a chance to watch my sandwich bread video, I recommend to. It is a nice and soft sandwich bread! But, it is due to some techniques I teach as well. I also have some recipes for cakes, and cookies on my blog and video with them as well! I hope that helps! ua-cam.com/video/Ythxqi_gu0w/v-deo.htmlsi=P41Iqy3t_lGeWB1k
Thank you, Kara. I have been looking for all-purpose flour using my wheat berries. I am still trying to decide which of the berries I like best. I have hard red, hard white, soft white, kamut, and spelt berries 😊 today I made banana nut bread with some red, soft white, and spelt. I really loved the results. Next time I will use your 1/3rd of each grain for all purposes flour 😊
I think that is one of the fun things about milling our own flour, we can completely customize a flavor with just using our favorite wheat berry combinations! I love spelt in muffins and quick breads too! Try it both ways and see which you prefer! If you prefer spelt, you can sub that for the Kamut! Let me know what you think! Happy Baking!
I have an incredible recipe for challah that I have been making for over 30 years. I just started milling my own flour and love it. How can I sub in the fresh milled flour into my recipe without changing the final product too much. Thank you so much. Your videos are so informative;;
I do have a recipe for Challah made with fresh milled flour, here is the video for that. ua-cam.com/video/SUo92-9lMIk/v-deo.htmlsi=Itnohdzs7Q-Anayq If you want to make it with your recipe, I would recommend going by weight, and using mostly a hard wheat variety and I love to add a little Kamut (Khorasan) as well. I hope that helps! Happy Baking!
Hi. My wife and I love your channel. We were wondering if this combination of wheat berries to make all purpose flour would work for making focaccia? Thank you !
Awesome! I am happy to hear that, for focaccia, I would recommend my bread flour blend, ua-cam.com/video/TdxdB7PquSA/v-deo.htmlsi=7TCQTxBvF5jUPC2Q or I have a focaccia recipe already as well. grainsinsmallplaces.net/focaccia-made-with-fresh-milled-flour/
I'm just getting into milling my own grains because I'm a type 2 diabetic and low carb bread just has no flavor or decent texture, so I wanted to try einkorn because it supposedly does not raise blood sugar. However, since I've started learning more and more about using whole grains, I've decided to experiment with other freshly milled grains. I'm thinking of ordering 5 lbs each of hard white, soft white, kamut, einkorn, and spelt. Do you think those would be a good starting point? If not, would you mind making a suggestion? I have a Nutrimill on the way and my co-op order won't be here until March, so I've got lots of time to learn. Your FB group and videos are wonderful, thank you for doing this!
Those are all great options to start with, and you can experiment with them to see which is better for you. So exciting to get started, yay! Thanks so much!
I actually mill all mine pretty fine. Here is a short of my technique how I mill for my flour with my mill. ua-cam.com/video/GNOt93woIS8/v-deo.htmlsi=JMEivKbHI_R1QZNy
New sub here! Thanks so much for covering this topic. I understand that milled grain flour will not operate like store bought, but that’s the point, right? We’re here because we see the health benefits from consuming the whole grain or berry. I’m going to try 75/25 HW/Kamut for my next loaf of bread. I don’t make cakes or cookies too often, but next time I do, I’ll try 50/50 HW/SW. Thanks, Kara!
Hi! Thank you! I have tons of recipes on my blog all written for fresh milled flour if interested, including bread recipes! I love mixing kamut in with my bread recipes! Happy Baking! www.grainsinsmallplaces.net
I found that einkorn is considered a “very soft” wheat and kamut is a hard wheat. So can we use einkorn instead of soft white with the same result? Or a mix of them all?😅. I’ve been sifting a bit of the bran out to try and get a lighter loaf also that I’ve read that the bran is very high in oxalate. Then I’m stuck with all this bran that I don’t want to dump so I made bran muffins lol kind of defeats the purpose of sifting due to oxalate. 😂
You can add Einkorn in there as well. Einkorn and Kamut are ancient grains, and don't necessarily fit into the hard or soft wheat categories. They both behave differently, and Einkorn does not like to be overworked.(which might be why some people consider it a soft wheat, it does have the smallest bran as well which my be why people say this.) Kamut is a joy to work with in my opinion, every recipe I add it to just comes out better than without it. I don't ever sift, I have lots of tips on how to get nice fluffy bread without sifting. Here is that video. :) ua-cam.com/video/VYOZsbspepE/v-deo.htmlsi=-CCnu_cacT-8ESZ7
For cakes, I like to use mostly soft wheat and kamut with a little starch. I have a yummy cupcake recipe if interested. grainsinsmallplaces.net/the-best-sourdough-cupcakes/
Hi I do have a short video showing how I mill fine flour, and I use fine milled flour for pretty much everything except for cream of wheat. ua-cam.com/users/shortsGNOt93woIS8 I also have a longer more in detail video going over my mill here.ua-cam.com/video/U4l3gfkttAM/v-deo.htmlsi=55evO9yUve2amPdU
My mum just gave me her mill, I'm in the UK and we dont seem to have hard white, soft white etc. some places talk about protein content so I assume that hard white means higher protein. I seived 1/3 and left the other 2/3rds complete for a loaf I made today, topped it with some of the sieved bran, it was well received by my family. Bit scared to venture into cakes with freshly milled flour though!
Yes, in general a hard wheat has a higher protein level, and can form gluten with kneading. I have some fresh milled flour cake recipes that are delicious! I make them with a soft wheat which is a lower protein, or you could even use spelt if you are able to get that. Here is my yellow cake recipe, also with 2 different buttercream options. grainsinsmallplaces.net/yellow-cake-made-with-fresh-milled-flour/ I also have a chocolate cake, carrot cake, apple coffee cake, and pound cake recipe as well.
@Kara, that was a perfect video and timing as my husband won't eat anything with a tint of 'brown' and just asked me for a white loaf. So, from what you said here, should I make a loaf for him with 75% Hard White and 25% Kamut (since I have both of those). He asked for Spelt, but I don't know the grains well enough to know what "color" bread it produces. I plan (for him only - this time as a trial) to sift the flour (against my nature but for him, LOL) and see if it's something he'll eat. If so, I've won this tug o' war and may be successful at getting him off the store-bought dead bread that he eats. He needs to consume milled flour for his poor health!! I'm trying...! (oh, he WILL eat the cinnamon raisin bread I make. I don't know how that makes a difference. I guess he's thinking of sandwich bread for the white loaf.) And, with a sweet tooth, I've made him pound cake, your chocolate donuts, and other wonderful goodies you've posted. Thank you ! Thank you! I love your channel, you've taught me so so much!
Yay! I am so happy to help! Yes, I would definitely try making a loaf with hard white and Kamut, that usually produces the lightest color bread for me. Spelt will add some "brown or red." I do have a wonderful sandwich bread recipe, and video that goes with it. But, I recommend weighing the ingredients and try to resist adding more flour, because it is a wet dough, but that is what produces that light fluffy bread! I recommend that video, and my focaccia bread video for kneading techniques, what the dough looks like, etc. Here is the recipe. grainsinsmallplaces.net/everyday-sandwich-bread-made-with-fresh-milled-flour-easy-recipe/
Here is the sandwich bread video. ua-cam.com/video/Ythxqi_gu0w/v-deo.htmlsi=qcoWRRfrrdKfAYvE Here is that focaccia video. ua-cam.com/video/3nDorxqEgaU/v-deo.htmlsi=4f9pub1nA5mlppih
I've got children on the spectrum, so tho I would like to move towards using all of the berries in all of my baked goods, I need to sift some Thanks for the video
And that is ok! Especially in the beginning! Even with sifting, it is still a way healthier flour than processed flour! You are doing them such good! Great job Momma! Thank you!
I have a question! I don’t have a mill right now however I buy different berries and substitute part of what the recipe calls for, with flour I “mill” in my vitamix- a local company sells stone ground flour, non-gmo and nothing added, they grind the flour and ship it to you after you order. How long would this flour retain the nutrients? I store it in my freezer if that matters 🤷♀️
Typically about 3-5 days at room temperature, and the nutrients will be much less. It will still have some, and all the fiber of the bran, so still very healthy. But, the Vitamin E especially starts to oxidize right after milling.
If they are milling it to order, and shipping right away, it will last up to 4 months in the freezer with some nutrient loss, yes. It will still be good after that to use, just not as full of the nutrients.
They have some similar properties, but also very different. They are all considered ancient grains, and you can use 1/3 of one of them in place of the 1/3 Kamut in this AP Four Blend. I just really like kamut, I think it improves, flavor, texture, and color in almost everything. I hope that helps! Happy Baking!
I have entertained writing a cookbook, but don't have one yet. There are cookbooks out there with fresh milled flour recipes, Sue Becker has one I can link. But, I developed my methods from my own research, troubleshooting, trials and errors, and experiences. So, there is no book yet about my methods. Thanks for watching. Here is that link to the book. amzn.to/3UMBs0j
I have 2 questions. Is the 1/3 blend of soft white, hard white, and Kamut wheat berries by volume (cups) or by weight (grams)? My guess is that it is by weight, but I want to be sure. My other question is that I have a recipe for sourdough bread that uses a blend of soft/hard white FMF with some all AP flour to make it less dense. Do you think your AP flour would work for the AP flour this recipe is calling for? Thank you for another great informative video.
Yes, it is by weight. I don't recommend this blend for breads, because it doesn't form enough gluten to hold the bread up. I do however have a fresh milled flour sourdough bread recipe I can share. grainsinsmallplaces.net/sourdough-fresh-milled-flour-easy/ I also have a sourdough sandwich bread recipe. grainsinsmallplaces.net/sourdough-sandwich-bread/ Hope that helps! Happy Baking!
Yes! I like to use this mix for them, or if you are looking for the drop dumplings, you can use my drop biscuit recipe without the cheese and garlic. grainsinsmallplaces.net/garlic-cheddar-biscuits-made-with-fresh-milled-flour/
It can vary from grain to grain, but I use an average of about 120-128g per cup. Here is a link to my Free Flour Conversion chart if interested. grainsinsmallplaces.net/grains-in-small-places-printable-library/
Yes, you can store milled flour in the fridge for up to 1 week, and in the freezer for about 4 months. There will be a bit of nutrition lost, but sstill very nutritious! Do what works for you! 😊
So, one can not make sandwich bread out of only fresh ground soft white wheat especially in a bread machine? Asking for a friend. Thanks for any and all suggestions 🙏🏻🌹🙏🏻
You need hard wheat, you can also add a tsp of gluten. I just made oatmeal honey bread and substituted 1/4 lard instead instead of all butter, and it was very nice soft bread.
I had no idea that store bought whole wheat flour isn't 100% whole grain 🤯. Is that the case with organic too? Now I definitely need to mill my own flour.....lol.
Yes! Marketing had tricked us into thinking we were eating true whole wheat, but in reality, we are only eating the white flour with a little of the wheat bran added back into it. Even the organic kind.
I put Kamut with hard red wheat with sunflower lecithin it was so good .Today I tried 6cups hard white wheat and 3cups hard red doubled .I did forget the sunflower lecithin ,it has almost a sour taste to it. The bread is denser also.Can you help with this. What did I do wrong or is it the combination here?
What recipe was it? This AP flour recipe is not a great blend for breads you need to form gluten with. It is possible that you prefer the taste of hard red and kamut over hard white. Each person has their preferences.
What wheat would you use to make bread that can form gluten? That is the wheat you would use in place of the hard wheat. (Do you have hard Red? That can also be used in place of hard white.)
@@GrainsInSmallPlaces yes, I know. I read in the Internet, the law in Europe is stricter than in the US and lots of agricultural additions which are used commonly in America even for organic food is forbidden in Europe, so there is no possibility to even import this kind of wheat. We have to go for soft wheat instead. This also works, but our bread doesn’t rise as well.
It is a great mixer, and many people have been very happy with it. Get what you can afford. I do have a review on the artiste, and a coupon code for $20 off. coupon code: grainy Here is my review video: ua-cam.com/video/oRQvw8ktbn4/v-deo.htmlsi=ultmCtBYOnld4DeH
Oh wait! They just sent me a $50 off coupon code today for Valentine's Day! Temporary coupon code is: SWEETIE50 for $50 off, here is the link to grab that sale! shareasale.com/r.cfm?b=1749377&u=3294405&m=44804&urllink=&afftrack=
Wait, so store bought whole wheat, doesn’t contain the wheat germ? Just endosperm and bran??? How can they even call that WHOLE wheat? It’s just 2/3 wheat, if that 🤦🏻♀️. Reason number 289 that I love my mills
Correct, it is kind of deceitful marketing. I am so happy I mill my own as well, so that I know I am getting all the benefits of the whole wheat berry. It is important to note, that there may be some independent companies that do sell a complete fresh milled flour, but not the kind you would find in the masses in a traditional grocery store.
I'm so glad i found you! I'm just getting started and nobody I know is doing this.
I am so happy you found me too! Yes, it is hard to get info out there, that is what inspired me to get this info out there, and share my recipes, tricks, tips, and new techniques for better bread and troubleshooting what can go wrong. Thanks so much! Happy Baking!
I have really liked adding 100g of kamut in my bread loaf. Also added to pizza dough, rolls, and French bread. My husband loves the addition of kamut and never wants me to stop!
I totally agree! I really love Kamut added into almost everything I bake! I think it also makes the dough easier to work with as well! Thanks so much!
Just got your book yesterday. Love it, so many recipes and info.
I am so happy to hear that! I hope you enjoy it!
Lots of good information in this video. Thanks for doing all the hard work so that we can have success in our baking.
My pleasure! Thank you so much! I do tend to catch myself rambling, I try to edit it out if it goes too far! lol. I am so happy I can help!
I just got my wheat berries and mill and I am so grateful for your channel!! Thank you for all the information!❤
I’m so glad to hear it’s helpful! Happy Baking! :)
Thank you so much for this window for the various flour exchanges…I grew up with rye flour in Germany so getting that with premade flours here worked biggest issue NO NUTRIENTS….so now I’m delving into the nutritious baking and sharing with family…crossing my fingers only three weeks in and so far loving it!!!great channel. Will share my results …love experimentation
Awesome! I am glad I could help! Thanks so much! I look forward to hearing your experiences! :)
Update…I mixed two recipes a German one and a Russian one similar but caraway and coriander included as well as ingredients…tried making my own bread flour from whole milled grains from exploring your channel and was seriously impressed with the rise …made a POOLISH first the night before made with fresh milled rye. let it sit 12 hours to saturate the ever thirsty grain…enough for a 2 lb loaf…made up a special pan to bake it in praying it rose as I hoped…my 2 inch by 10 inch cake pan covered with a steel bowl that sat on the lip put it into a COLD OVEN…i was afraid being in a larger pan would turn it into a pancake lol …then turned it up the oven to 450 checked it 35 minutes into the bake GORGEOUS RISE turned it down to 425 took top off and let it bake 15 more minutes…let it cool cut it the next day …substancial flavor reminding me of pumpernickel…amazing toasted with a spreadable cheese…reminded me of home sweet home…thanks for all the help truly appreciate the generous information…not bad at all for a ‘HOPE THIS WORKS’ recipe lol .
I’m so thankful I found you! I’ve been a student of yours lol for almost a year ! I’ve learned so much. We will never go back to store bought bread , pie crust cookies etc. As you have said we have to adjust the amount of flour at times Based on the berries used. The humidity etc . But they’ve all came out great!!! Thank you so much!!!!!
Yay! I am so happy to hear that! I am glad you found me! Thanks so much! Happy Baking!
Thank you SO much for all of this important information! I have only been at this for about a month. So far every recipe he’s been super delicious!
Welcome! I am so happy to hear it is helpful! Thank you so much! Happy Baking!
Just watched your Irish Soda Bread video and came here for the all purpose flour information. I have just been adding extra flour to recipes that call for it. I'll bet this is much better! Thanks for sharing your knowledge with us!
You are welcome! I am so happy to hear that! Thanks so much!
Glad I found your channel while researching on making my own sourdough starter. I started milling my own flour about a year ago and have Bronze Chief wheat berries and Kamut berries. After watching this video I am going to get some soft and hard white wheat and make this AP flour.
Yay! I am glad you found me too! Trying new grains and combos of grains is such
a fun part of the process! :)
Very helpful, but I am all in with the whole grain. Waiting to see what you make next.❤
Yay! I love sharing my new recipes with everyone!
Liked the tip on the strainer for sifting
Thank you, I am so glad I could help!
Also, the flops help us to learn, share them! We can help each other figure out what went wrong and what we can do to correct it.
Yes, I sneak some flops in there here and there. But, it is what helps me learn too! Thanks!
Wish I would have listened to this yesterday. I made a quick bread yesterday, was sourdough pumpkin loaf. I got it from callmejewels. This time I tried milling the flour and used all soft white wheat. It actually turned out pretty good, I had to add extra from my measurement then I let it set awhile before I put it in my loaf pans. I was impressed how well it turned out. Next time I will use your mix idea . I love the flavor of the kamut, I used your recipe, so good. Thanks again
Yes, this mix works great in quick breads, and spelt is another one that is amazing in quick breads.
You just blew my mind
Thanks so much!
I love your channel!! I am a brand new grain miller 🤩 and All the information you share has been very helpful!! I’ve only just begun milling and I bought soft white wheat berries by mistake and now I will use them to make this all purpose blend! I also just ordered Kamut 🤩 Thank you for all your help in making this fresh milling thing less daunting! I can’t wait for your next video ❤️
Yay! I am so happy to hear that! I am glad it has been useful! I have other recipes using soft white, including some cookie recipes, cake, biscuits, muffins, etc. All the recipes are FREE and on my website at www.grainsinsmallplaces.net See ya there!
Thank you so much!! This answered so many questions!
You are very welcome! I am happy it was helpful!
First video I have seen of yours but definitely will watch plenty more
Yay! I am glad you found me!
I haven’t been weighing so I think that will help! I have not tried using in old recipes 😮 but doing well with fresh mill ones ! Thank you
That is great! Thanks so much! Happy Baking!
I am really happy I found you because you really did help explain why my recipe for rye bread didn’t seem to come together as the recipe indicated. Undaunted I will try again.
Yay! I am happy you found me too! I am so glad to hear it was helpful! Let me know how it turns out! Happy Baking!
Funny, I’ve just been researching the blend to make all purpose. Thanks for this Kara😊
Welcome! There is not a lot of info out there, I am trying to share everything I have taught myself over the years!
I love your FB group :)
For my non-yeasted recipes, I’ve used all barley, all spelt, all soft white/soft red, and combinations! I just recently made waffles that were a mix of white, hulless barley, and millet. They were really yummy! But I’ve never made a FM waffle that wasn’t yummy :)
I also use random mixes for my muffins and banana/zucchini bread. Just whatever I feel like throwing in.
Yes! I like the way you think! I am always playing around with different grain combinations, and I will make some of my recipes using different blends just to see which way we like it best! Thanks so much! Happy Baking!
@@GrainsInSmallPlacesisn’t it great to see how many blends still turn out great! I love to think about people throughout history making all kinds of foods with whatever was available.
Reading about kamut history! So amazing! The prophets wheat! The grain Noah too k on the ark! So cool!
So awesome, right!
Wow!
This has been very helpful , thanks
I am so glad it was helpful! Thanks so much!
Super helpful! Love your channel
Thank you so much! I am so happy to hear that! 😊
Such a helpful piece. Thanks
Awesome! I am so happy to hear it was helpful! Thanks! 😊
Thanks for this video… great info. Would you use the three grains for say the coating on fried chicken??
I have many different grains for breading on chicken and pork chops. They have all been yummy! So, really any would work, I love this combo and it would be delicious, but also have just used whatever I had open at the time, lol.
@@GrainsInSmallPlaces Oh .. ok thank you. By chance do you have a video or recipe for breading??
I always sift with a strainer like that. I get better gluten development in my breads that way. But I always use the bran for muffins or pancakes or just straight bran porridge that day or next. Not wasting that fiber or nutrients ❤
Thanks for watching! :)
I like the kamut and hard white mix too. I recently have been doing the hard white, kamut and spelt mix. The taste and texture is perfect!! And it looks more white than wheat bread and so fluffy and soft too. To get the bread flour I add some VWG to the mix.
Yes! So good! Thanks so much! Happy Baking!
Reading older comments on bread flour… what is VWG & how are you using it? Thx-
@ hi it is vital wheat gluten. I no longer use it lol. Just make sure you get a good window pane. Same great results. Oh I also add one egg per loaf. That helps it not be grumbly to me.
Thanks for this info! This is very helpful. I’ve been experimenting with adding a bit of soft white to my hard white for breads but don’t really remember how much I did. Guess I should pay attention. I was just trying to get a little softer bread. This really helps. Also I was wondering about what was the best for cookies and cakes. So thanks again!
Yes, I love to add a bit of kamut to my sandwich breads! But, make sure for breads, the majority is hard wheat to get that nice strong gluten for softer fluffier bread. If you haven't had a chance to watch my sandwich bread video, I recommend to. It is a nice and soft sandwich bread! But, it is due to some techniques I teach as well. I also have some recipes for cakes, and cookies on my blog and video with them as well! I hope that helps! ua-cam.com/video/Ythxqi_gu0w/v-deo.htmlsi=P41Iqy3t_lGeWB1k
Thanks for sharing this! Since I’m new to FMF I wonder what to use when it calls for AP flour. You are amazing!
Yay! I am so happy to help! Thanks! :)
Thank you, Kara. I have been looking for all-purpose flour using my wheat berries.
I am still trying to decide which of the berries I like best.
I have hard red, hard white, soft white, kamut, and spelt berries 😊 today I made banana nut bread with some red, soft white, and spelt. I really loved the results.
Next time I will use your 1/3rd of each grain for all purposes flour 😊
I think that is one of the fun things about milling our own flour, we can completely customize a flavor with just using our favorite wheat berry combinations! I love spelt in muffins and quick breads too! Try it both ways and see which you prefer! If you prefer spelt, you can sub that for the Kamut! Let me know what you think! Happy Baking!
@@GrainsInSmallPlaces thanks I will try that.
I have an incredible recipe for challah that I have been making for over 30 years. I just started milling my own flour and love it. How can I sub in the fresh milled flour into my recipe without changing the final product too much. Thank you so much. Your videos are so informative;;
I do have a recipe for Challah made with fresh milled flour, here is the video for that. ua-cam.com/video/SUo92-9lMIk/v-deo.htmlsi=Itnohdzs7Q-Anayq
If you want to make it with your recipe, I would recommend going by weight, and using mostly a hard wheat variety and I love to add a little Kamut (Khorasan) as well. I hope that helps! Happy Baking!
Wow! Would you be interested in sharing your recipe?
Hi. My wife and I love your channel. We were wondering if this combination of wheat berries to make all purpose flour would work for making focaccia? Thank you !
Awesome! I am happy to hear that, for focaccia, I would recommend my bread flour blend, ua-cam.com/video/TdxdB7PquSA/v-deo.htmlsi=7TCQTxBvF5jUPC2Q
or I have a focaccia recipe already as well. grainsinsmallplaces.net/focaccia-made-with-fresh-milled-flour/
I finally got a 25lb bag of kamut… I’m making your rolls now with it and hard white!
Yay! I hope you love them! Let me know what you think! Happy Baking!
I'm just getting into milling my own grains because I'm a type 2 diabetic and low carb bread just has no flavor or decent texture, so I wanted to try einkorn because it supposedly does not raise blood sugar.
However, since I've started learning more and more about using whole grains, I've decided to experiment with other freshly milled grains. I'm thinking of ordering 5 lbs each of hard white, soft white, kamut, einkorn, and spelt. Do you think those would be a good starting point? If not, would you mind making a suggestion?
I have a Nutrimill on the way and my co-op order won't be here until March, so I've got lots of time to learn.
Your FB group and videos are wonderful, thank you for doing this!
Those are all great options to start with, and you can experiment with them to see which is better for you. So exciting to get started, yay! Thanks so much!
Do you mill on a bread setting? I thought I heard Sue Becker say she sets it halfway between bread setting and pastry setting.
I actually mill all mine pretty fine. Here is a short of my technique how I mill for my flour with my mill. ua-cam.com/video/GNOt93woIS8/v-deo.htmlsi=JMEivKbHI_R1QZNy
New sub here! Thanks so much for covering this topic.
I understand that milled grain flour will not operate like store bought, but that’s the point, right? We’re here because we see the health benefits from consuming the whole grain or berry.
I’m going to try 75/25 HW/Kamut for my next loaf of bread. I don’t make cakes or cookies too often, but next time I do, I’ll try 50/50 HW/SW.
Thanks, Kara!
Hi! Thank you! I have tons of recipes on my blog all written for fresh milled flour if interested, including bread recipes! I love mixing kamut in with my bread recipes! Happy Baking!
www.grainsinsmallplaces.net
I found that einkorn is considered a “very soft” wheat and kamut is a hard wheat. So can we use einkorn instead of soft white with the same result? Or a mix of them all?😅. I’ve been sifting a bit of the bran out to try and get a lighter loaf also that I’ve read that the bran is very high in oxalate. Then I’m stuck with all this bran that I don’t want to dump so I made bran muffins lol kind of defeats the purpose of sifting due to oxalate. 😂
You can add Einkorn in there as well. Einkorn and Kamut are ancient grains, and don't necessarily fit into the hard or soft wheat categories. They both behave differently, and Einkorn does not like to be overworked.(which might be why some people consider it a soft wheat, it does have the smallest bran as well which my be why people say this.) Kamut is a joy to work with in my opinion, every recipe I add it to just comes out better than without it. I don't ever sift, I have lots of tips on how to get nice fluffy bread without sifting. Here is that video. :) ua-cam.com/video/VYOZsbspepE/v-deo.htmlsi=-CCnu_cacT-8ESZ7
If you can't afford a blend...what one bag of wheat berries will make a good loaf of bread?
So would this work for cupcakes?
For cakes, I like to use mostly soft wheat and kamut with a little starch. I have a yummy cupcake recipe if interested. grainsinsmallplaces.net/the-best-sourdough-cupcakes/
Can you go over grinding the flour to show the texture of the flour. Do we mill on the finest setting for all recipes or just for some etc.
Hi I do have a short video showing how I mill fine flour, and I use fine milled flour for pretty much everything except for cream of wheat. ua-cam.com/users/shortsGNOt93woIS8
I also have a longer more in detail video going over my mill here.ua-cam.com/video/U4l3gfkttAM/v-deo.htmlsi=55evO9yUve2amPdU
@@GrainsInSmallPlaces thanks, keep up the good work.
My mum just gave me her mill, I'm in the UK and we dont seem to have hard white, soft white etc. some places talk about protein content so I assume that hard white means higher protein. I seived 1/3 and left the other 2/3rds complete for a loaf I made today, topped it with some of the sieved bran, it was well received by my family. Bit scared to venture into cakes with freshly milled flour though!
Yes, in general a hard wheat has a higher protein level, and can form gluten with kneading. I have some fresh milled flour cake recipes that are delicious! I make them with a soft wheat which is a lower protein, or you could even use spelt if you are able to get that. Here is my yellow cake recipe, also with 2 different buttercream options. grainsinsmallplaces.net/yellow-cake-made-with-fresh-milled-flour/
I also have a chocolate cake, carrot cake, apple coffee cake, and pound cake recipe as well.
@Kara, that was a perfect video and timing as my husband won't eat anything with a tint of 'brown' and just asked me for a white loaf. So, from what you said here, should I make a loaf for him with 75% Hard White and 25% Kamut (since I have both of those). He asked for Spelt, but I don't know the grains well enough to know what "color" bread it produces. I plan (for him only - this time as a trial) to sift the flour (against my nature but for him, LOL) and see if it's something he'll eat. If so, I've won this tug o' war and may be successful at getting him off the store-bought dead bread that he eats. He needs to consume milled flour for his poor health!! I'm trying...! (oh, he WILL eat the cinnamon raisin bread I make. I don't know how that makes a difference. I guess he's thinking of sandwich bread for the white loaf.) And, with a sweet tooth, I've made him pound cake, your chocolate donuts, and other wonderful goodies you've posted. Thank you ! Thank you! I love your channel, you've taught me so so much!
Yay! I am so happy to help! Yes, I would definitely try making a loaf with hard white and Kamut, that usually produces the lightest color bread for me. Spelt will add some "brown or red." I do have a wonderful sandwich bread recipe, and video that goes with it. But, I recommend weighing the ingredients and try to resist adding more flour, because it is a wet dough, but that is what produces that light fluffy bread! I recommend that video, and my focaccia bread video for kneading techniques, what the dough looks like, etc. Here is the recipe. grainsinsmallplaces.net/everyday-sandwich-bread-made-with-fresh-milled-flour-easy-recipe/
Here is the sandwich bread video. ua-cam.com/video/Ythxqi_gu0w/v-deo.htmlsi=qcoWRRfrrdKfAYvE
Here is that focaccia video. ua-cam.com/video/3nDorxqEgaU/v-deo.htmlsi=4f9pub1nA5mlppih
I've got children on the spectrum, so tho I would like to move towards using all of the berries in all of my baked goods, I need to sift some
Thanks for the video
And that is ok! Especially in the beginning! Even with sifting, it is still a way healthier flour than processed flour! You are doing them such good! Great job Momma! Thank you!
I have a question! I don’t have a mill right now however I buy different berries and substitute part of what the recipe calls for, with flour I “mill” in my vitamix- a local company sells stone ground flour, non-gmo and nothing added, they grind the flour and ship it to you after you order. How long would this flour retain the nutrients? I store it in my freezer if that matters 🤷♀️
I think I found my answer…. 4 months in the freezer with a small amount of nutrient lost…correct?
Typically about 3-5 days at room temperature, and the nutrients will be much less. It will still have some, and all the fiber of the bran, so still very healthy. But, the Vitamin E especially starts to oxidize right after milling.
If they are milling it to order, and shipping right away, it will last up to 4 months in the freezer with some nutrient loss, yes. It will still be good after that to use, just not as full of the nutrients.
@@GrainsInSmallPlaces great! Thank you for that info:)
Is einkhorn or spelt similar to kamut?
They have some similar properties, but also very different. They are all considered ancient grains, and you can use 1/3 of one of them in place of the 1/3 Kamut in this AP Four Blend. I just really like kamut, I think it improves, flavor, texture, and color in almost everything. I hope that helps! Happy Baking!
Totally new here. Learning so much from you. Is there a cookbook you can suggest with your way of baking?
I have entertained writing a cookbook, but don't have one yet. There are cookbooks out there with fresh milled flour recipes, Sue Becker has one I can link. But, I developed my methods from my own research, troubleshooting, trials and errors, and experiences. So, there is no book yet about my methods. Thanks for watching. Here is that link to the book. amzn.to/3UMBs0j
I have 2 questions. Is the 1/3 blend of soft white, hard white, and Kamut wheat berries by volume (cups) or by weight (grams)? My guess is that it is by weight, but I want to be sure. My other question is that I have a recipe for sourdough bread that uses a blend of soft/hard white FMF with some all AP flour to make it less dense. Do you think your AP flour would work for the AP flour this recipe is calling for? Thank you for another great informative video.
Yes, it is by weight. I don't recommend this blend for breads, because it doesn't form enough gluten to hold the bread up. I do however have a fresh milled flour sourdough bread recipe I can share. grainsinsmallplaces.net/sourdough-fresh-milled-flour-easy/
I also have a sourdough sandwich bread recipe. grainsinsmallplaces.net/sourdough-sandwich-bread/
Hope that helps! Happy Baking!
Do you use fresh milled flour for dumplings?
Yes! I like to use this mix for them, or if you are looking for the drop dumplings, you can use my drop biscuit recipe without the cheese and garlic. grainsinsmallplaces.net/garlic-cheddar-biscuits-made-with-fresh-milled-flour/
So what would one cup of fmf weigh?
It can vary from grain to grain, but I use an average of about 120-128g per cup. Here is a link to my Free Flour Conversion chart if interested.
grainsinsmallplaces.net/grains-in-small-places-printable-library/
Can you mill a bunch of this and store in the freezer and then just pull it out and let it come to room temperature when you need it?
Yes, you can store milled flour in the fridge for up to 1 week, and in the freezer for about 4 months. There will be a bit of nutrition lost, but sstill very nutritious! Do what works for you! 😊
So, one can not make sandwich bread out of only fresh ground soft white wheat especially in a bread machine? Asking for a friend. Thanks for any and all suggestions 🙏🏻🌹🙏🏻
No, soft white wheat will not develop gluten to make that nice stretchy dough. It will make a nice quick bread, muffin, or cookie however!
You need hard wheat, you can also add a tsp of gluten. I just made oatmeal honey bread and substituted 1/4 lard instead instead of all butter, and it was very nice soft bread.
@@Kooikermom thank you…
I had no idea that store bought whole wheat flour isn't 100% whole grain 🤯. Is that the case with organic too? Now I definitely need to mill my own flour.....lol.
Yes! Marketing had tricked us into thinking we were eating true whole wheat, but in reality, we are only eating the white flour with a little of the wheat bran added back into it. Even the organic kind.
I put Kamut with hard red wheat with sunflower lecithin it was so good .Today I tried 6cups hard white wheat and 3cups hard red doubled .I did forget the sunflower lecithin ,it has almost a sour taste to it. The bread is denser also.Can you help with this. What did I do wrong or is it the combination here?
Thank you for your recipes
What recipe was it? This AP flour recipe is not a great blend for breads you need to form gluten with. It is possible that you prefer the taste of hard red and kamut over hard white. Each person has their preferences.
Welcome! Thank you!
For bread: 75-80% hard wheat and the remainder, Kamut.
Yes, I like to use 80% hard wheat and the rest Kamut!
I use a bread machine if that helps.
In Austria hart wheat doesn’t exist😢
What wheat would you use to make bread that can form gluten? That is the wheat you would use in place of the hard wheat. (Do you have hard Red? That can also be used in place of hard white.)
@@GrainsInSmallPlaces yes, I know. I read in the Internet, the law in Europe is stricter than in the US and lots of agricultural additions which are used commonly in America even for organic food is forbidden in Europe, so there is no possibility to even import this kind of wheat. We have to go for soft wheat instead. This also works, but our bread doesn’t rise as well.
Do you think the nutrimill artiste will be ok ? I cannot afford the 500.00 one this one is the cheapest one but I don’t want to waste my money.
It is a great mixer, and many people have been very happy with it. Get what you can afford. I do have a review on the artiste, and a coupon code for $20 off. coupon code: grainy
Here is my review video: ua-cam.com/video/oRQvw8ktbn4/v-deo.htmlsi=ultmCtBYOnld4DeH
Oh wait! They just sent me a $50 off coupon code today for Valentine's Day! Temporary coupon code is: SWEETIE50 for $50 off, here is the link to grab that sale! shareasale.com/r.cfm?b=1749377&u=3294405&m=44804&urllink=&afftrack=
I thought all purpose had baking powder and or baking soda added to it. So, that's what happens when I think.
Well, you aren't super far off, because they do make a flour like that, but that is self rising flour. 😊
Now..please demonstrate...
Here is a video of scones I made using this blend, I plan to share more as well in the future! ua-cam.com/video/ULi3amq97Qw/v-deo.html
🌹🌷💐♥️💚🥰
Thank you so much!
Wait, so store bought whole wheat, doesn’t contain the wheat germ? Just endosperm and bran??? How can they even call that WHOLE wheat? It’s just 2/3 wheat, if that 🤦🏻♀️.
Reason number 289 that I love my mills
Correct, it is kind of deceitful marketing. I am so happy I mill my own as well, so that I know I am getting all the benefits of the whole wheat berry. It is important to note, that there may be some independent companies that do sell a complete fresh milled flour, but not the kind you would find in the masses in a traditional grocery store.