How to make Whole Wheat Bread | Fresh Ground Wheat Flour | Fresh Milled Wheat Sandwich Bread
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- Опубліковано 14 чер 2024
- Fresh ground wheat flour, and simple ingredients! This bread is the BEST!!
Using a Nutrimill grinder, or other grain grinder. Measure 2.5 lbs of hard white (5 Cups) or red wheat berries and grind them in your grinder. This should equal about 8-10 cups of fresh flour. Set aside. This recipe makes 3 loaves. You can also use store bought bread flour (not all-purpose flour). I recommend King Arthur.
In a large mixer with dough hook attached (Bosch or KitchenAid) add 3 C water, 1/3 C oil, 1/3 C honey. Add 3 C of flour and mix it just a little. Then add 1 1/2 Tbsp SAF instant yeast, and a bit more flour. Then add 1 Tbsp salt and continue adding flour until the sides of the bowl are clean and the dough doesn't look too wet. You can also add a couple Tablespoons of vital wheat gluten if you like a chewier bread. Knead the dough in the mixer for 5-7 minutes.
Cut dough into 3 equal pieces and form dough to fit the bread pan. My pans are 4"x8"x3"pans. Spray bread pans, place formed dough in pan and let rise until the bread is just above the lip of the pan. Bake at 350° for 30 minutes. When done baking remove bread from pans when it comes out of the oven. Enjoy!!! This bread freezes well, and makes great sandwiches, and a delicious side to soup.
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The size of my pan is a 5"x 9". The brand is Commercial II. It is a heavier duty pan that I found at my specialty kitchen store.
I made this recipe today, and my loaves turned out beautifully! I did add 1/8 c each of flax seeds, sunflower seeds, and pumpkin seeds.
I freeze my loaves for the enzyme changes that happen and make it more digestible.
Thank you so much for being very clear on the measurements and techniques you use. This was a wonderful video! 🩷
Thank you so much! i love your additions to the bread, I bet it was delicious!
I love that you scooped the grain out of the combiner! I just got a nutrimill so this recipe is just in time. Thanks!
What a good Denver pupper!!!!🥰
Just made this recipe and praying to the bread Gods that it works just fine! Ran into some issues with my mixer so really hoping it comes out great!
Good Luck! By now its made....How did it turn out?
Made this recipe this morning and it turned out great. Best bread I've made so far. It was so fluffy, thanks for sharing. I've made 2 of your recipes and both have been great.
thats fantastic to hear! I'm so glad you are enjoying my channel ☺️
New subscriber here!!!! 😊 Just watched this video. THANK YOU SO MUCH for getting to the point , no needless , pointless talking. I am new to fresh milled flour. NONE of my breads have come out anywhere near where they should. I WILL make these. I hope my KitchenAid can handle the dough. I'm excited !!!!!!! TY !!!!
Welcome!! I'm so glad you found me! I wish you the best - I also have a Fresh Milled Spelt Bread I did a couple weeks ago and the next videos I'm releasing are all fresh milled flour. Let me know if you have questions or need help- I'm excited for you! Happy Bread Baking
Me too. Love Dinah's presentation.
I’m so glad I found this video. I’m a really good bread maker until I started making whole wheat bread. I have all the equipment you have and started grinding my own wheat. My bread was flat and dense. I could not figure out what I was doing wrong. Well now I know. I was doing 2 rises. I noticed that freshly ground wheat proofs very fast. After watching your video I now know I am right. Only one rise is needed and not a long rise at that. Thanks for this video. Now I’m going to make some bread.
You are so welcome! I hope this video continues to help bread makers like you! You have blessed me with your comment. It gives me great joy to know I can help people on this fresh milled flour journey❤️🍞☺️
Used to bake like this in the 60s & 70s. Just ordered a new grinder. Love your video. I find it very helpful. Thank You !
You are so welcome! Enjoy your milling and bread baking 🙂
I always use the vital wheat gluten. It helps it turn out so much better.
I just made this recipe today! I didn't have the vital wheat gluten but I went for it anyway because we are out of bread. IT IS SO DELICIOUS!!! The flavor is on point, the rise was perfect, the cook time accurate. Just completely wonderful. All my kids are begging for more fresh slices, which they don't do as much when I make "white" bread. Thank you for your really great instructions and wonderful recipe! This will be my go to from now on!
Amazing!! Thank you!! and I am so happy you had great success and your kids love it!! You are the best !
Looks great! I’m going to try it!!!
Fabulous!
This looks delicious! I’m gonna try it! Wish me luck!
Your work is amazing. Will try this tomorrow... those loaves were perfect
You are a woman after my own heart! I even have the same kitchen equipment and buy my grains ( hard white wheat) from the local organic grainer! Loved this recipe. I can't wait to try it.
Not only have I learned things, but, I haven't had such a good time watching a video since the channel Jenny Can Cook was active... a great channel and I'm glad your channel came up in my recommendations.
Thank you so much for your encouragement, it means so much!
Those are beautiful !
Thank you :)
Thank you! We do have that thermometer and I will try it on the next loaves. I am ready for a new attempt with confidence, thanks to your answers and advice.
SMG!
Absolutely perfect bread
Thank you!
Thank you so much. I have a mill just like yours and I love it so much.
Glad you enjoy it!
Awesome video!
LOVE THE DOG !!!
Thank you - we do too, Denver has become a celebrity.
I have the exact equipment! Love it!
The best! Thanks for watching
This has become my “go to” fresh milled wheat recipe!! I absolutely LOVE your recipe! Thanks so much for sharing your recipe!
this brings me the greatest joy to know that I could help you. You are the reason I have my channel, and I hope others find it as their "go to" recipe. Thank you from the bottom of my heart for your kind comment. I just did some bread with 1/2 hard red and 1/2 hard white berries and it was a great blend. Happy Bread making- thanks for watching
Dinah just made this bread and it is so good. This is going to be my whole wheat recipe going forward. Thanks so much for sharing.
You are so welcome! I'm so glad you had success and are enjoying it as much as I do. :)
Thanks Dinah! I was trying different recipies with fresh ground whole wheat, and your's came out the best. I've used it several times and it works so well. Thank you for sharing.
I am so happy you found success in your bread making using my recipe! Thanks for watching, and sharing your outcome with me - it means so much to hear from my viewers
Ok I tried it and it is delicious and easy!!!! Thank you so much for your video!!!
That is so wonderful!! I'm so happy, Thank you- and Happy New Year!
I have both of these machines and I love them, than you some much for your hints and recipe of your bread, never have used wheat gluten, will have to try on my next bread baking.
You are so welcome!
You make it look so easy. 😀 Hopefully I will be able to make it come out right using your technique and ingredients. Thanks for sharing.
I’ve got faith that you can do it! Please let me know if you need help or have more questions. Best wishes for bread making!
Thank you, Thank you.
You are very welcome
Hello Dinah, I stumbled across this video and was so intrigued. I’ve been making bread with hard white wheat for over 30 years. I use my mother-in-laws recipe because that is what my husband grew up on and it is delicious. I make six loaves at a time or 5 loaves and a pan of cinnamon rolls. Yes the Bosch will hold that much! I use a combination of flours 2/3 hard white wheat flour and 1/3 all purpose flour. It makes a nice blend. I am anxious to try your recipe. Thanks for sharing. I love seeing how other people make bread! ❤
I too, have been making bread in a Bosch since the early 80's. I will have to try the AP flour mix- and yes, I have made 6 loaves in my bosch, but we simply cant eat that much, so I half the recipe I have ;) Thanks for watching!
Great video thank you.
I have the mixer and the mill and just bought hard red wheat berries that is what they had from a farm ,now I need to try this recipe
That is awesome! I was hoping this video would be of help. It can be tricky to grind wheat and make the bread.
I just made this, but halved the recipe since it’s just 2 of us. It’s delicious! I definitely will make this again. Thank you!
I’m so glad you were successful in making it and trying a half batch. Thank you for watching and commenting
Looking great beautiful. Nice presentation👍
Thank you so much 🙂
I love the video but the bloopers made my day :)
Glad you enjoyed!
You are an excellent teacher! I love that you have your own wheat! I grew up helping my dad harvest wheat along with his brothers. lol- their wives never milled it, but were wonderful cooks using “bought “ flour. Milling is brand new to me. Your instructions are clear and your bread looks perfect. Some videos I’ve watched say to make a “sponge” and then finish adding ingredients. Your dough seems to be wet enough without using that step. I have hard white on hand, so I’ll be giving this a try. Thanks for sharing your knowledge.
My pleasure! Good luck with baking. I have been milling for more than a decade and with baking with freshly milled flour haven't needed to "sponge" any of my flour. I have great success doing it this way- same with the spelt and my einkorn.
@@InTheKitchenWithDinah thank- you make it look easy.
Thank you for the Great video! Very easy to follow and understand, that mixer sure makes short work of the process lol.
Glad it was helpful!
Wow! That Nutramill is like a jet engine. 😮I have a Mock mill, which runs slower. And your BOSCH mixer is heavy duty as well. I make sourdough whole wheat by hand. But you get to the yummies sooner. Thanks!
you popped up this morning and I watched & enjoyed the video. I make bread like you and found if you make a sponge (by adding 2 tbsp of vinegar) and let set over night it turns our just a little bit better. great job, loved the look of each loaf! (I am a 71 year old guy & just started making bread about a year ago- and can't stop!) it sure seems like you two get along great in the kitchen! God bless!
Thanks for watching. I sometimes make a sponge, but wanted to keep it on the more basic side. I also added a basic white bread a couple weeks ago. It's always fun to hear when people start making bread, I'm so glad you enjoy it. Baking has always been part of my life and I'm so happy you took a minute to watch, there are a lot more videos on my channel - hope you enjoy!
hey miss dinah its torey here. in your next video, i’d love for you to see your demmonstration of you showing us how to make homemade corn bread.
You guys are so cute! Thanks for this video! Needed some cheer ☺️.
I just got my "kitchen of gadgets" too (wheat and a grinder), so thrilled to be joining you here!
That is awesome! Enjoy making your bread.
Thank you so much for making this video. I’ve been struggling to get a good loaf of bread from freshly ground wheat. It’s delicious, but I haven’t liked the texture. You put more vital wheat gluten into the dough than most recipes I’ve seen. It looks like this makes all the difference. Bravo! ❤️
Glad it was helpful! Please let me know if you need more help, I'm happy to help you figure it out
@@InTheKitchenWithDinah I tried adding more vital wheat gluten, and was much happier with the progress I’m making. What size bread pans are you using for your loaves?
@@livingwithwolves5055 I use a 9x5 loaf pan
Great, I was looking for ground bread and youtube pop up your very interested video.
Hope you enjoy
I don't eat honey so I replaced it with date paste and they came out beautiful!! The loaves have a really good size! My family loves it. I've been trying to find a recipe to replace the store bought bread and I found it!!! Thanks a lot!!
Thank you so much for sharing the honey replacement! I'm so happy you had great success and your family is enjoying it!! Its because of viewers like you who make this all worth it! Blessing to you and your family 🍞❤️
I promise I’m going to become a beekeeper when I retire so I can give back to those beautiful bees and nature I have been trying to use sustainably.
Hi Dinah. I thoroughly enjoyed this video. I've never seen bread doughs as handsome looking as yours. I am sure it tastes as good as it looks. I am a retired chemist and interested in baking bread. I promised my wife I will be a expert in bread making. I already own a grain mill and a brand new Bosch mixer is being delivered today. I am so exited to experiment your recipe. I may not be successful the first time but I will not give up. Thank you for sharing your recipe.
That is all so exciting to hear you are learning bread making. You will love that Bosch mixer!! Please let me know if you have more questions, I'd love to see you succeed. There is nothing as delicious as fresh ground wheat in bread- also super nutritious. Thank you for your kind comments- it fills my heart with joy knowing I am inspiring someone like you. Blessing on your bread journey - I will be posting more in the future.
@@InTheKitchenWithDinah Hi Dinah. I've used up 25-Lb bag of hard white wheat berry to make bread. It's been a learning curve but I think I now have a recipe I like, which is based on yours. I tweaked your recipe here and there to make it better. Well, I don't know if I can make better breads than you, but I enjoy making improvement. That has been my job motto as a chemist. Now, I weigh everything in grams to maintain accuracy. I wish I could show you the photos of my recent breads. My next goal is to learn how to make cinnamon swirl bread. Thank you so much for your inspiration.
Denver was looking like what about giving me a bite? LOL I did watch another video where you gave him a pancake and he really loved it. I've been making bread/buns/sub rolls, etc. and use about a half of a cup of ancient grains. At first, they wouldn't rise good, but now I use mostly hard white, hard red and sometimes a little soft white. 30 years ago, I used store bought flour before grinding was a thing in the home. Genetically modified grains are easy to use and they are pretty much fail safe, so when I started grinding ancient grains, there was a learning curve. Anyway, love your perfect looking loaves! 🤩
Since I made this video I have added some ancient grains into my milling. I have einkorn, spelt, and kamut. I made choc chip cookies with some barley and they have turned out very delicious. I will be sharing those videos in the very near future. I do have my spelt bread on my channel, I just released it a couple weeks ago. and it you watch till the very end of my videos I have outtakes and Denver gets some bites of bread, he really loves it.
Awww, Denver is very much loved, and I can see he appreciates the fruits of your labor. I'll be tuning in to watch your videos on ancient grains and other baking. Even though my bread turns out good most of the time, I could use some tips from someone like you who I can tell has more experience (and skill). I still cross my fingers and hold my breath every time I make dough, b/c the dough seems different every time I've made it. I've had my share of disasters, and I am not very confident a lot of the time. I guess the dough being different every time could be due to my ever-changing recipes and ingredients though, which is based on what ingredients I have available. And I always use several kinds of ground wheat berries, but I've found from trial and error that it's best to use hard red or hard white as the main ingredient. Maybe you can devise a recipe where the dough would rise good while using more than half a cup of the ancient grains in a recipe (that's half a cup in a 4-loaf recipe) b/c when I use more than that the bread turns out dense. When it's dense, the birds get it, haha! @@InTheKitchenWithDinah
In my experimenting with adding other grains, I have found that half the flour has to be hard white or red wheat. The protein structure from those grains is enough to carry the bread. This last week I did loaves of hard white, and then a blend of spelt, einkorn and kamut. It turned out delicious! Another one I like is just 1/2 hard white and 1/2 hard red. So if the majority is Hard wheat you should be ok. It is very important to be consistent with ingredients since this is chemistry. each grain has different protein levels and consistencies that will alter the outcome. If your bread is turning out dense, it sounds like too much flour is being added. I will get a video together with a blend because I really enjoy the flavor of the bread, and more importantly help all the fresh milled flour folks out.
I never thought of weighing the berries 😉 always use cups but makes more sense
A seed germinating mat works great for rising bread.
Great tip! I recently discovered that.
I’m excited to start getting into grinding my own flour and making bread with it, I don’t have a mill but have a vitamix dry grain container. Where in eastern Washington did you grow up? I’m from Prosser, WA 💕
I started grinding in my Bosch mixer Blender attachment. It might take a bit longer but it still works. When I got a grinder, I was in heaven! I grew up in a small town in Lincoln County called Davenport. The family farm is still going strong. Welcome to my channel and its fun to have another semi-local person grinding along with me. Thanks for your support.🌾💕
Beautiful loaves of bread!!!! What size pans are you using? Thanks for sharing!!!!!!!!!!!!!
I use a standard 4x8 bread pan
Was given some soft white wheat fresh from the field. A farmer friend is experimenting what grains will grow here in Alaska, it’s been difficult to grow in our climate.
In addition to chaff, it seems like there is a lot of dirt mixed in with the wheat berries. With your experience, can you tell me if it’s OK to rinse the wheat grains off with water?
Btw, I’ve made this recipe twice and it is great! My mom just bought a mill and I will be going over to her house this afternoon to show her how to use it and make this recipe. Thanks for making these videos!
I wouldn't recommend rinsing in water. IF the grain is super dirty I would take small hand fulls ( and do this outside) and blow with your mouth and gently pour it from one palm of your hand to the next and see if you can sift if out. It is a tedious process but it should work then you can separate the chaff from the wheat. Also, if it seems dirty take a clean dry dish towel and put some grain in half and fold the towel over and rub it a little, then transfer to a clean container. Also, if you have a couple clean buckets ( not sure how much grain you have) Pour from one bucket to the next (outside) and maybe if there is breeze it will blow the chaff away. I'm not sure if a hair dryer on low (no heat) would blow the chaff when you pour it from bucket to bucket. If its too much breeze it will blow the wheat berries too -You'll want at least a foot of room between the pouring bucket and the catching bucket - hope that helps some and you can understand the instructions....It makes me so happy that you have tried this and you love it - thank you so much! Let me know if you have more questions. I'm more than happy to help!
@@InTheKitchenWithDinah Thank you!! We are eating the loaf, hot out of the oven since we couldn’t wait for it to cook, right now with dinner. It’s so delicious!
I really appreciate your helpful answers! Today I tried the bread again today in a kitchen that was warm and humid. The sisters were worried that I would make our kitchen aid motor burn out if I kneaded the bread on medium high, so I used a medium low setting for 7 minutes. The dough never quite cleared the bowl, but I was afraid to add too much flour like I did last time when My bread was heavy and dense, and did not quite use all the flour I had ground. The dough felt wonderful, warm and elastic.
This time the bread rose beautifully and quite rapidly and stayed high in the oven, to my delight. But when I cut it with my usual serrated knife, it did not want to keep its shape but kind of squeezed and collapsed on me. The bottom part of each piece of bread was a little more dense that the upper part of the same slice. When you cut your bread, even right out of the oven, it kept its shape.
So I have a few questions:
1. Since I am kneading at a lower speed, should I knead the dough for a longer time, say 10 minutes?
2. Should I have used all the flour I ground until the dough clears the bowl, even though the kitchen aid does not have the nice bowl cleaner attachment like the Bosch?
3. Should I have let the bread rise for a longer time? My total time, including waiting for the oven to heat, was a little less than an hour.
I'd be so grateful for your help!
Sister Mary Grace
I'm so glad you keep trying to perfect your craft! Practice makes progress! I have had so many recipes flop, it does take time to learn. to answer your questions....wait a bit before you slice the bread after it comes out of the oven, I suggest at least a 1/2 hour, you don't want to cut into it right when it comes out (i know its hard to wait).
yes, because you are kneading it at a lower speed, I would add on a couple extra minutes (10 total minutes). As for adding all the flour, that really depends on the humidity of the day, sometimes I use more, sometimes less flour. If, when you finish kneading and the dough is super sticky, then I would add more flour. Its ok if its a little sticky to the side of the bowl. Rising time also depends on your climate. If its super warm outside, it will take less time, but in the winter sometimes it takes a couple hours. If you were located anywhere close the Pacific Northwest I'd pay you a visit and give you a private lesson! Keep up the great work, and if you need more help please ask! I'm happy to help you, God Bless
Thank you, Dinah! Great advice!
I'd love for you to visit, too, but I am in Indiana and in a cloister to boot.
Even when the bread was cool, it squashed when I sliced it. I think it needs a bit more body (more flour). What do you think?
We actually have 2 gas ovens with a pilot flame in both, so the temperature in the oven is about 125 degrees even when it is off. What do you think about using one as a proofing box? Is there such a thing as the dough rising too fast and causing problems that way?
sounds like it needs to bake longer.... then it wont squish when you cut it.
The gas ovens are too hot for a proofing box, I'd just let them sit on the counter to rise in the summer, its definitely warm enough. and yes you can over-proof the bread but you will know if you do that because it will kinda fall in the oven when its baking and get a wavy looking crust on top. Does the inside of the loaf seem gooey when you cut it? The bread should be 190* in the center when done baking. If you have a cooking thermometer, try that on the next batch. then you'll know its fully baked.
Thank you!!❤❤ New subscriber here. We have just the 2 of us. Can I cut this recipe by thirds to get one loaf? I’m wondering about the vital wheat gluten part. Thx……more bred videos, please
Welcome Deb! There is just 2 of here now too, but I make 3 loaves and freeze them. If you want to make one loaf, I think either cutting this recipe in half or thirds should work. For the vital wheat gluten, maybe just 2 tsp.
Dines why do you have your mixer on 4 while needing? I don’t think you should have your Bosch going over 3 when needing lol🥰
😂 love the bloopers
Thanks for watching!
🙏🏻🌹🙏🏻 I’ll be back for more information…I just bought a Nutrimill, I’m starting with winter red wheat berries, but I’ll have to use elbow grease, I don’t have a big mixer yet…
You can cut the recipe in half if you need to. Its a good workout with your arm but I really enjoy kneading by hand. Best wishes for your first loaf!
As you have a thermometer, I suggest you measure the temperature of the flour immediately after the milling. That's interesting for many.
As a secondary note, I wouldn't worry too much about the chaff, but I would worry about small stones that might be in the grain and that could also damage the mill. That is why people buying wheat kernels normally looks for "clean" kernels. That might depend on the places, so it is possible that you never find small stones in your wheat.
The flour which exceeds the need for the bread can be turned into pizza. That's probably how pizza was "invented", to use some remnants of flour, or of dough.
From the result you obtain, I would think that the wheat is durum wheat, and not "hard wheat". It really looks like durum. For what I understand, "hard wheat" in the US is generally speaking a soft wheat (Triticum aestivum) which is high in protein content. Durum (Triticum durum or Triticum turgidum) wheat is a different beast, really a different species. Soft grain will generally give a dark, brown bread, whereas durum will give the typical yellowish bread.
They are wheat farmers, I’m pretty sure she knows what kind of wheat she’s using.
I love that you know real wheat! Store bought flour is so yucky. I’ll never go back. Do you ever make sourdough bread?
I just made my first sourdough starter this past week- so I when my starter is ready I will sure be using it!
@@InTheKitchenWithDinahgreat! I’ll be watching from Texas. New sub here.
Your bread looks awesome. But what I want to know is it firm I don't like bread that fall's apart when you spread peanut butter on it. Thanks
It is very sturdy. You can spread peanut butter etc on it - no problem. The bit of extra gluten you add to the dough helps with that.
Thank you for your video... do you always add gluten to your dough? I've been trying not to add gluten but my bread turns to heavy. Any advice?
I usually use gluten in my bread. I like the texture it gives to the bread. If your bread is heavy that usually means too much flour is added when kneading. Make sure to measure correctly - its easy to add too much flour when you don't see the dough responding the way you think it should look. I have done it too many times - especially when I use AP flour for dinner rolls.
How i wish to have that doug mixer
Please share on what speed you are kneading your dough. It sounds pretty intense to me. I am using a Kitchen Aid mixer with a dough hook and would really know how fast the mixer should be going during the kneading time. Thanks!
I have my mixer on medium high. As long as the dough is moving around the bowl and getting kneaded by the hook, you'll be ok. The bosch is very loud and has a very strong motor, so it probably sounds more intense than it really is. Hope that helps!
Do you think active or instant yeast is better? What is the difference anyway? I have always done sourdough so I haven't thought about it.
Both active dry and instant yeast are good. I have used both in making bread. Active dry yeast needs to bloom with a warm liquid and sugar, and instant yeast just get added to the baked good.
I was so excited to try this recipe. Just got my wheat grinder and wheat berries. Used a mix of hard white and hard red. Followed along with the video and loafs were raising nicely but took 1 1/2 hours, just before I was to put them in the oven they started to fall. They are in the oven yet and have fallen further. What have I done wrong?
Hmmm, great question. Baking is chemistry so not knowing all the details it is hard to say exactly. I still mess up loaves, but they still taste great! I would say they proofed too long. Mine sometimes do that, it could be a combination of weather and humidity, it could be not kneading long enough. Keep trying! I know it is frustrating, but you will perfect it!
Doing some more research last night I believe I did not knead long enough to develop the gluten properly and also as you say proofed too long. I used to make store bought bread and the past year have perfected sourdough which we love. It’s a whole new skill for sure and I’m determined. Thank you for your reply, I’m glad to have found you and will continue to follow.
Is there a way to make just one loaf? It's just the two of us and my husband is the only one that eats bread. I can't wait to make your delicious looking bread !!!!!!!!😊 TIA
I will work on making 1 loaf. If you have room in your freezer I would just freeze them - thats what I do and it works really well.
Thank you. I have room, but don't have good luck with the quality of the bread after it's been frozen. However, they've not been your recipe. 😄
Just found your video, I’m curious if I missed 2 rises which I have never seen a recipe that does not give the dough 2 rises before baking. Also, you cut the bread straight from the oven, I also wait until bread is cooled from all the years I have been baking bread, the moisture will be released and the bread will become dry. Educate me please as to why you do it diffently. Your bread turned out beautiful, but not the usual way that I’m used to following instructions. I’ve been baking bread for about 40 years, but still learning.
I only do one rise on my bread. The Bosch mixture does a phenomenal job kneading, there is no need to do a double rise. In most circumstances we eat a warm loaf of bread with dinner, I've never had a problem with a loaf drying out, probably because we eat the whole loaf - its so delicious. The other loaves cool completely- so I've never had any issues. I also have been baking for over 40 years, always have done one rise with my fresh milled breads and have had great results. Thanks for your questions - we all continue learn from others as we cook and bake. Thanks for watching.
I noticed you didn't screen your milled flour,also I would like to know whet grind you used was it very fine .I seen some people after milling, soak the flour in water and a small amount of juice or vinegar, claims it softens hulls the cut into the gluten structure and prevents the dough from rising.
I have my Nutrimill on a medium to fine grind. I don't need sift the flour because when it is milled it is pretty fluffy. I do not remove the bran from the flour as we like the whole grain flavor and nutrition it brings to the fresh bread. When you see some soaking the milled wheat with the water and the beginning its called a sponge - it gives some wheats a chance to soak up the liquid and hydrate better. I have never heard of juice or vinegar softening the hulls - you want good gluten structure for the bread to rise. Thanks for watching and happy bread making.
YUM! Is there any special thing you do to the fresh wheat when you go to store the wheat, for bugs?
I store the wheat berries in sealed containers with bay leaves nestled in the wheat to keep any weevils away. I use the the gallon size ice cream buckets that i've cleaned out for quick access, but my main storage containers are 5 gallon buckets (orange Home Depot buckets work) with lids and bay leaves in those. Its been that way for over 15 years, so far so good. If I have any left over ground wheat I put it in ziplock bags and store it in the freezer. Hope you enjoy your bread making! Thanks for watching
@@InTheKitchenWithDinah Thank you so much for quick response!
Hey miss Siena it’s torey here. Can you touch the Bosch mixer when it’s beading or no?? I’m blind so I have lots of questions
Yes you can touch it. Make sure the lid is on, but the bowl doesn’t move because it is on the base of the mixer but the hook’s inside spin around.
Give that sweet pooch some bread!!
Great video. Is it a myth not to use warm fresh milled flour?
Thank you! I have always used fresh milled flour. Once the berries have been milled they do oxidize and loose a lot of nutrients over a period of days. I'd say fresh is always best.
@@InTheKitchenWithDinah thank you 🙏🏻
Hey miss dinah question. I notice air blows through your bosch mixer while going, why does air circulate in the bosch mixer?
The motor has vents to provide natural cooling during mixing. If it didn't have those vents it'd probably overheat when mixing because it works so hard.
@@InTheKitchenWithDinah so if i’m right doesn’t the motor do that vibrato sound when neading the bread dough as well? Or the transmission do that? I’m confused at what sounds the motor and transmission do lol🥹
Hi Dinah. I'm a complete beginner when it comes to baking. Thanks for sharing. I tried your recipie, but didn't have any gluten on hand. My loafs raised about half of what yours did. My kids ate them up, but they are a bit dense. Is it the missig gluten or something else I'm doing wrong? Thank you!
Hi Brian! Welcome to baking! Baking can be a beast to master, and I have had many loaves fall flat and fail. This past week my loaves did the same thing and didn't rise like they normally do. I will encourage you to try again. I don't think the gluten is the reason - the gluten just makes chewier bread. The key factors will be fresh yeast (you can use instant or dry active) and the right temp in water. Make sure when you let it rise it is a warm place - I'm not sure where you live, but placing the formed loaves in pans and set them on the dryer while doing laundry or in the oven with just the oven light on makes a great place to let them rise. If the climate is too cool - it will take a bit longer. The flour you are using might be the other issue - if it is store bought bread flour I would spoon it into the cup measurer to insure that you are not adding too much flour to the recipe. Hopefully this will help. Please let me know if you try again- I wish you the best in your bread making endeavor- please reach out if you have more questions - I want to help you succeed.
@@InTheKitchenWithDinah thanks. I checked the yeast and it was best used by 10/2022. I ground old red wheat berries that im trying to use up. I'll try again with fresh yeast. Thanks!
It is possible to make BRIOCHE with freshly mill wheat flour? I wanna use freshly mill flour for different kind of breads. Is that possible? Thanks
I haven't tried it but I don't know why not. I think it would be delicious to have a whole wheat version. When I mill my hard white wheat it is bread flour, so just use it accordingly. Let me know if you try it and how it turns out.
We have been given a great deal of soft white winter wheat in addition to hard red and hard white wheat. I tried grinding 2 parts hard red and 1 part soft white for my bread, and had lots of trouble with the dough at first clearing the bowl and then becoming really sticky again. I kept adding flour and ended up with dense heavy loaves. Is the soft white wheat the culprit here?
Do you have any advice for using soft white wheat in bread, perhaps adding more vital wheat gluten to make up for the lower protein content? Or must it be ground only for cookies and cakes and such with other kinds of leavening?
Soft white is better for cookies, biscuits and cakes. It has a very delicate gluten structure than hard wheats. I use it when a recipe calls for pastry flour. I think it will work for bread, you will need to add more gluten and maybe less liquid since it is delicate.
Soft wheat only has about 6 percent protein and hard red is about 14 percent so you may want to more than double the gluten. When adding gluten you also have to add a little more water. It would be interesting to see if that works but I suspect other properties may not be there. I would try it.
What spray do you use on the pans? My wife bakes with whole wheat we grind, never get release like you did.
I used whatever Costco/Kirkland has. High Performance cooking and baking spray.
Hey you know your Bosch does vibrato while needing?
You just cannot touch the doe hook white. The mixer is needing the bread dough is that right? I just want to make sure I’m following the safety tips of my Bosch mixer.
Beautiful bread you have here
Mine came out flat, why?
bread coming out flat could be multiple reasons: bad yeast, too much flour, over proofing or not enough gluten or not kneaded enough. Hope you try again! It takes lots of practice.
44MM+3MC Sweden, Maine. Mine didn't come out,they were hard tasted nasty pig ate them.what did I do wrong???
Do you store the yeast in the freezer between uses?
Yes, I keep it in the fridge or freezer- it really helps it prolong its life.
Hey miss Dinah what happens if you put your hand in the Bosch while it’s mixing or neading the bread? 14:25 hours is 17:08 17:46
the Bosch is very powerful and will hurt you if you put your hand in it when its on-
@@InTheKitchenWithDinah I won’t do this, but what would hurt you when the Bosch is going? And what will happen to your fingers lol?
Can you state the weigh of each loaf and what size of pan are you using L x W x Hight. Sorry if I missed this information.
Thanks
yes, I can. I may not have included that info. the pans are Commercial II brand, 4.5"w x8.5"l x 2.75".h The dough is roughy 1.5# dough rounds.
Did you use the hard red or hard white in this recipe?
I used hard white in the recipe, although both hard red and hard white work!
currently waiting for my 3 loaves to rise near fireplace since house is cold...looking fwd to 1 1/2" over pan so i can cook...I will update you. Hard white wheat berries, with my new nutrimill (learning curve on fineness level) Used kitchenAid to knead... ground my berries, may have been short 3/4 c flour added bread/pizza flour... mixed on #2 a while. .. don't have a timer..you have a timer ughhh... it was guess work with time but watched dough pull away from sides.. be back in 2 hrs edit: oh oh not sure if i did 1 t or 1 T of salt.. :/
Hi Jill! I absolutely love your enthusiasm. You can use a timer on your phone or microwave or oven. I sure hope you loaves turn out- either way I’m proud of you for grinding wheat and trying this out! I’m excited to hear how it turns out
can you use bread machine Zojirushi?
I dont think so. I went and looked up a recipe for the Zojirushi and it looks like it can only do one loaf at a time - this recipe makes 3 loaves. I've not worked with a bread recipe for a bread machine as of yet.
So you only let these loves rise one time? I saw another channel that did the same thing. Usually bread rises two times. Is it because these are freshly milled that you only do it once?
The Bosch mixer kneads it very well. Just because of that there is no need to have a double rise. Even if I use AP flour for cinnamon rolls or white bread - I have always just done one rise.
Hi miss Dinah it’s torey here. How do you know when my Bosch is cleaning the sides of my bowel? And how do you know once you have enough flower?
Torey, thats hard to answer. I know you are blind, so you might get a seeing friend to come help you. I can only see when the bowl is clean on the sides. I wouldn't recommend stopping the mixer to feel the bowl with your hand, that might be dangerous. Hope that helps.
@@InTheKitchenWithDinah what’s up Miss Diana, how is everything going at home and work? Are you ready for Christmas next week?
Could you please clarify this for me: you mentioned we could use Whole Wheat Bread Flour as a substitute for the freshly ground wheatberries you used in the video. I'm wondering if Whole Wheat flour as we see in the market is actually whole wheat bread flour.
I was thinking about using half freshly milled wheat berries and other half bread flour. My bread flour is labeled "high protein bread flour". Thanks for your help!
Great question! Whole wheat flour you see in the store is a higher protein whole wheat flour. Bob's Red Mill or Gold Medal or King Arthur WW would all be good to use if you are not grinding wheat berries. In your instance, using some fresh milled and some store bought will work. But if you have wheat berries why not use all fresh ground, The nutrition gained from using all fresh milled is amazing!
@@InTheKitchenWithDinah Is the whole wheat flour we see in the store actually bread flour? I'm not understanding what constitutes bread flour.
Thanks again!
I’m wondering what size bread pans you are using? Measurements?
my pans are 4x8x3". I think they are regular standard bread pans
Thank you, I do have several sizes of bread pans
I have a lot of white wheat. I bought several buckets in St George, Utah. What are wheat berries? And is that an option in place of wheat berries, in your recipe ?
I hope using vital wheat gluten works. My bread won’t rise at all after grinding hard red winter wheat.
If your bread isn't rising, it is usually due to yeast. Make sure your yeast is fresh. Also, that the bread has a warm place to rise. Vital wheat gluten will help with texture, but not with rising. I recommend using SAF yeast, or you can use dry active yeast but you'll need to let it bloom before using. Hope this helps.
Could we use water to rinse the wheat first and let it dry before grinding?
No, absolutely no water -you will want to always keep the wheat dry! If it from the store it should be pretty clean, if you got it straight from a farmer, it might be dusty. But if it is dusty take 2 container and pour the wheat back and forth and blow the chaff off. Any small amount left won't matter.
🙏🙏
Hello Dinah, me again. I put on my thinking cap and did my best to break down the recipe. It can out good, better than ALL my previous loaves of dense crumbly bread. My question is, i'm still looking for it to rise and have that "store bought soft inside" . I will say my Kitchenaid with the dought hook WILL NOT pull the ingredients from the sides. This time i used the paddle then switched to the hook. It seems to take forever to get to the point of the kneading time. The brwad looks good, could have risen more and although i'm a firm believer in not cutting bread until its cooled hubby "needed" some for his PBJ sandwich. It felt moist and looks dense. Is this a hydration issue or yeast issue. I'm close and your recipe is one i want to perfect!!!!! TY
If the bread is dense, its probably too much flour. You also might need to knead it longer with the KitchenAid. Developing gluten is what is gong to give you the "store bought" feel, although with fresh whole grain and no added preservatives it will still be different. for one loaf this is what should work. I have not tested it myself, but the ratios are about right. 3 to 3 1/2 C fresh milled flour, 1 c warm water, 1/4 c warm milk, 3 Tbsp honey, 2 1/4 tsp instant yeast, 1 1/2 tsp salt, 3 tbsp oil or melted butter. You also might try a 2-rise process. After you knead the dough, let it rest and rise for a bit (not doubling in size ( depending on how warm it is in your climate it could take 20 minutes to 45 min.), then form it and let it rise in your pans.
Thank you for your quick response. Is the added milk because it's just one loaf? Or to help with the density of the bread? I will try this recipe and see how it goes. I can make all kinds of breads from bread flour and I've perfected my pizza crust using All Trump's flour. We used to own a restaurant so cooking and baking comes second nature. We aren't afraid to "dive in". Thanks again🤗
The added milk will make for a richer dough. You could use more milk as long as the total liquid is the same. Sometimes I will add an egg too. - I used to do catering and was a personal chef for 8 years, and worked from home before I had my 9-5 job that I have now- Good luck- I'm trying this too today.
Thank you!!!! ❤
Hi miss Dina my name is torey Perschall with Torey’s encounter worship channel. I am blind, a musician and learning to make bread with my Bosch mixer myself. Why does the Bosch mixer bowl rock when beading?
the mixer rocks because of the weight of the dough. Its about 4 1/2 lbs of dough getting kneaded and going at the speed the mixer is kneading it is throwing a lot of weight around. the suction cups on the bottom of the Bosch will keep it in place. Welcome to my channel and happy bread making!
@@InTheKitchenWithDinah is that normal for that to happen? And if you’re a musician like me and I’m a violinist, you know your Bosch mixer does vibrato sound when needing? Of course as violinists, we do vibrato with most notes that call for vibrato.
yes, it very normal. Anytime you get that amount of weight in the bowl it will rock. The motor is lagging when the dough does around the bowl when its kneading....just let it sing.
what size is your mixer?
It’s a 6.5 quart bowl- Bosch universal mixer
Two things: What are the results if you don't have vital wheat gluten and this is the first recipe I've seen where you don't rise your dough twice? I always wondered why that is done
Greg, these are great questions! If you don't have vital wheat gluten you can leave it out, when you mill your own wheat, sometimes the protein content (which is the gluten) is not as high as I would like and it makes for more of a crumbly bread. Since I get my wheat from my dad and brother I happen to know exactly what the protein content is since we get it checked at the elevator when we take a truck load in. Store bought bread flour should have plenty in it, since they balance it out for that purpose. As for the single rise, the answer is "thats the way its always been done on that recipe" I also don't double rise my cinnamon roll dough. I always get it to turn out perfectly, so I just do it that way, plus theres not a change it will over proof. Hopefully that was helpful, please let me know if you have more questions.
I have had good results, using about 1/4 teaspoon , or less, of vitamin C crystal powder. When I don't have wheat gluten. The 4 oz. jar of this came with a tiny scoop that is inside. I use the scoop for the measurement. I think it would be about 1/4 teaspoon. I am still using the same jar that I bought in 2018, so I guess it does not expire, which is good. I bought this in the health food dept. at a grocery store. Hope this helps.
I just saw this video , today.
@@peggykush6972 - Where did you read/hear that vitamin C is a substitute for vital wheat gluten? They are two completely different compounds.
@@g-whiz286 I don't remember where I heard it, that has been a while, since I heard about it.
I just use it. Vitamin C is ascorbic acid. I have a loaf of store bought wheat bread, on the end of the ingredient
list is ascorbic acid.
just started to try and make my own bread, bought a mill and 25# of soft white wheat then learned it's not really the best bread wheat. Can I still use it for making wheat bread?
Welcome to the art of making your own bread! Yes, you can use soft white wheat, it has a lot less gluten in it hard wheat, but you would just need to add some vital wheat gluten. I would add 4 Tbsp or more to my recipe. You can find it in the health food section at most grocery stores or in the bulk foods section. You can use the soft white in cookies and pastries-
@@dinahunderwood1571 Thank you so much, one more question (for now lol) the pans I bought (2) are 10x5x4w should your recipe be the right amount for these pans
@@dinahunderwood1571 Correction: 10Lx5wx4h
@@ken244 my recipe makes 3 loaves, but those are the perfect size pan
How to store this?
I store the bread in plastic wrap on the counter and if I freeze it I wrap it well with plastic wrap and put it in a 2 gallon size ziplock bag. Once you cut a few slices off it fits in a 1 gallon size ziplock bag
my grandma tested them on their side