Freshly milled wheat basic bread dough
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- Опубліковано 21 вер 2023
- Sue Beckers Red Book
1 1/2 cups hot water
1/3 cup oil
1/3 cup honey
2 tsp. salt
1 egg (optional)
2 tbs. lecithin
4 - 4 1/2 cups freshly milled flour
1 tbs. yeast
Bake at 350 for 30 minutes
You are fabulous! Love all of your tips!
2024 is going to be my year to learn how to make bread… I’m excited I found your video, I now need to know more about this Sue Becker…
Sue Becker's UA-cam channel is the channel called "Bread Beckers." She is a food scientist and discovered over 30 years ago the amazing nutrition of bread made from whole grain freshly milled flour. For me a life changer!!!
Good job explaining😊
Look forward to more whole grain videos. After many many years of bread baking, I'm getting into milling my own flour, you've been helpful with this video. Nice job !
Thanks for this! It was a great video, you are a natural! I am an experienced baker but I haven’t started milling grain yet (I have to wait for my birthday to get my Mockmill). I’m really impressed with the great rise on that all wheat dough! You think of store bought whole wheat being sort of dense and heavy but that looks light and fluffy!
Thank you so much! I can't wait for you to bake your first loaves and be blown away with how light it is and how amazing it tastes! I thought of whole wheat as very dense before I started making it myself.
You did great!! I love this because I haven’t been able to find any simple how to videos that give good step-by-step info!! I love Sue Becker and she’s actually the reason why I’m watching this video, because of all that she’s taught me and how she’s educated me. I now like you and everybody else want to mill my own wheat and make my own bread. But Sues videos were overwhelming to me, and way too much information when it came to baking bread. Thank you so much for doing this and keep making more videos please ❤
Great job, the bread looks delicious. I’m new to grinding my own grains and you made it look easy. Thank you.
Great video! You're a gifted teacher.
Hi friend, this wheat bread is dough is amazing. You did a great job!
You did so awesome!!! I’m learning to get into milling my own flour. I’m excited to learn. You did so well in explaining, thank you! I just subscribed.😊
grate job !
Thank you 😊
🙏🏻🌹🙏🏻 Yah Ezekiel Bread, can’t wait!
I just subscribed 🎉
Please do a Pullman video! I got that pan for Christmas. Also, what kind of mixer is that?
I'd love to do a pullman video! It is an Ankarsrum mixer. I just made a video called mixers, mills, and me where I go over the features of the mixer.
@@realfoodgoodfood
Thanks! 😃
Yes on the Pullman video!!
Thank you. Im a new Sue Becker fan n excited ti start trying to bake my own bread. Your video helps me as a beginner what dough will look like, etc. What color is your Ankarsrum (dp?)mixer
Also curious why two mills. Did u do a review of each?
Also which scale do you use? 17:54 I’m trying to figure out whether to start out w the Zorijushi, bread maker or get the Ankarsrum ?
I'm so happy you are getting into bread making! My mixer is Royal Blue. I use a Taylor scale Model number 5273501, I'm pretty sure I bought it at Costco a couple of years ago. It's a good simple one, but any one that shows you ounces and grams will do. I think a bread maker is a great idea, but when I started I knew I was going to make everything with flour in it myself so I wanted to put my upfront costs into a great mixer. The Ank is the best, in my opinion, and I use it almost everyday for bread, crackers, cakes, cookies, pasta dough, and on and on. I have two mills, I started with a Mock Mill, I love its versatility, it mills perfect fine flour but by separating the space between the stones you can crack corn for grits or crack spices and get different coarseness of other grains, the down side is it is louder and slower. I love the Wondermill because it is quieter and quicker, it makes great consistent fine flour. The downside is you cannot change the coarseness. I hope this helps!
@@realfoodgoodfood yes thank you. I got the Ank in Ocean Blue for Christmas n the Zojirushi bread machine. I made puzza dough n knead it by hand. Was a bit sticky but ny granddaughters made their own personal pizzas and said they loved it! Yay so excited to prepare healthy breads, etc for them. Seeing your beautiful blue Ank helped me make my choice. Love it
@@realfoodgoodfood bTW. Happy blessed New Year!
@@realfoodgoodfood Yes! I love my Wondermill and love how low-maintenance it is -- and when I need to mill something coarser than one can get with an impact mixer like the Wondermill I already have a Blendtec high-speed blender that works just fine for milling a coarse polenta flour or to mill some wheat for "cream of wheat," etc. To be honest, if I had been able to afford a Mock mill I would have gotten that instead; yet I have been kind of relieved that I got the Wondermill, all things considered (and definitely not having room for more than one mill). As far as mixers go, I live in a two-person household and both the Bosch and Ankarsram mixers (in my opinion) are better for families where you are going to be making high volumes a lot. The Nutrimill Artiste is great if you really just need it for making bread for the most part AND really don't make bread in very high volumes. They say you can make up to 6 lbs. of bread at one time in the Artiste, but for me that would feel very uncomfortable. I like to do 4-5 lbs. at a time. (We're just two people but we do eat a lot of bread and sometimes friends need me to make them a loaf or two.)
I'm no expert on the Ankarsram, but I BELIEVE that the dough hook part of it is 100% stainless steel, and this is NOT true of the Bosch or Artiste mixers -- at least not of the dough hooks you get with the mixer. (You have to purchase a real stainless steel dough hook separately, which by itself is about $100. They don't mention it when they are selling the mixers, but the dough hook for the Artiste is an aluminum alloy (which is why they tell you not to put it in the dishwasher, because if you do you would end up getting black streaks in your dough, which can also happen -- so I hear -- just from using it for a long time, especially if any ingredients are acidic). The Ankarsram, as far as I can tell, although out of my league in cost, would be ideal for making small OR large amounts and it like the Cadillac (or Mercedes?) of mixers. There may be one better, but if there is I have not heard about it. It is a learning curve to see how to work it, but there are tutuorials online and anyone with the space and the money would, in my opinion, be wise to go straight for the Ankarsram!
(I DID buy the stainless steel dough hook for my Artiste and am SUPER glad I did. It is advertised by Nutrimill as a Bosch dough hook, but they state on their site that it also works on the Artiste and I'm so glad it does!) With the SS dough hook as an added expense, you are going to pay at least $400 for the Nutrimill Artiste. It's got a VERY powerful motor and I believe it will last many years. But if you CAN, get the Ankarsram...!!!
P.S. Since I went into so much detail here I should mention that (1) Bosch warns people that their stainless steel dough hook does NOT work with their stainless steel bowl (oops -- what a mistake!); also, the stainless steel dough hook only works on SOME of the Bosch mixers. I get confused on all the names so I will just warn you to make sure you have the right kind of Bosch mixer (or a Nutrimill Artiste) before you spend all that money on a stainless steel dough hook!
HI SUSAN....I heard you say that you also make Sourdough Bread! Do you have a great recipe for sourdough bread using all wholegrain flour or nearly all wholegrain flour? I sure would appreciate a video on that, and am sure that many others would, too! Happy New Year to you and to your lovely family! 🔔🔔🎆🎆🌟🌟
I have a great recipe using all freshly milled flour, I will make a video in the future on sourdough. Thank you for asking!
SUSAN, thank-you: I very much look forward to learning from your forthcoming video!@@realfoodgoodfood
I have the wonder mill but thinking of getting a mockmill. Is one easier to clean than other after use and does one produce finer flour?
Hi, I love them both for different reasons. In my experience, they both produce great, fine flour. I love the wonder mill because it is consistent and quick! I use it when I need to mill more than 3 cups of any given grain, I make all of our bread, crackers, pasta, cookies, anything with flour. As you can imagine I'm baking something almost every day. Because it's used consistently I don't wash it every use, I just brush it out with a pastry brush. I love the mockmill because of its versatility, I can separate the distance between the milling stones to crack peppercorn or other spices, we love fresh grits, it easily cracks corn perfectly for grits, I like not as fine of a flour for corn flour for corn bread, you can adjust the milling stone distance easily to be exactly the texture you want. Also, once I mill soft white wheat, I sift out the bran and can re-mill it in the mockmill to mill it down finer, something you can't do in the wonder mill. I have a mockmill 200, so it's not the really expensive one that is supposed to be much faster. I take the mock mill apart once every 3 months or so to wipe off and clean the stones. It doesn't need to be cleaned often if you use it regularly. Sorry this is such a long answer, I hope it helps. I use both, just for different reasons.
@@realfoodgoodfood Thank you so much for your detailed answer. It's the details I needed for sure, not lengthy at all. :)
Question: did you use active yeast or instant yeast? I have the other Sue Beckers book and it calls for instant yeast. For some reason my breads are not rising well.
I believe I have active yeast. I have found mixing the warm water honey and yeast together and giving it 5 minutes to activate and foam up helps before adding anything else in. Also I need to almost double my rising times lately in winter as my house is colder. Especially on the second rise in the loaf pans. I made bread a few days ago, I let them rise about an hour in the pans before baking. I'm going more on doubling in size than time. I hope this helps.
@@realfoodgoodfood it does. Thank you!!
Hi. I just found your channel I have been using Sue’s recipe from 25 years ago maybe. I hadn’t made bread in a long time The recipient I have is pretty close to the one you use. Only it uses milk and different ratios. It was going to well until the weather changed and I had a new bag of wheat. I also have her Home essential home ground flour book. I thought I would try the bread recipe in there. And it also is pretty much like yours only not as much lecithin and also can add vital wheat gluten. This time I doubled it and it turned out worse than ever. I have a Bosch mixer with the steel bowl and bottom mixer. I added so much flour but it was still sticky and pulled apart. I did use some flour left over from the last batch and some fresh ground. I don’t know if you can help with any advice. No sure what the problem is
Hi! I'm sorry, I know the frustration of putting in all the energy and effort for bread and it falls short. I have a few questions and thoughts. I use Sues red book recipe collection, I have her home ground flour book also. It is funny that in the red book it calls for 2 TBSP lecithin and the other calls for 1, but neither calls for milk. I have made bread with milk instead of water and it turns out great so I don't think the milk would do it. First thing that comes to mind is did you mix the honey, water or milk, and yeast and let it rest for a few mins to make sure the yeast activates? Sometimes the yeast is just a dud batch. If you doubled the batch it's good to let the dough kneed for 8 mins at least, that helps build strong gluten. When it's cold out my kitchen is very cold, I need to let the first rise time go 15-20 mins more and the second rise in the loaf pans I let go until they have- for sure doubled- I have let that go an hour. If I bake before they have risen well they are denser. I don't think mixing your older flour and freshly milled would do anything negative. I hope this helps, let me know. I will keep thinking about it
Thank you for answering. I am sorry I didn’t reply as fast as you did. The original recipe I have is from at least 25 years ago and it is on a print out sheet. The last couple times I have used the one in her book without the milk. I use instant yeast. I didn’t let the flour come to room temp , maybe that is my problem. I just bought lecithin, oh my it is outrageously priced. I do also use vital wheat gluten. The bread rises but it is a horrible texture and I can’t get it to pass the window pane test. I had a little better luck on the last batch. I am going to watch this video over. 😊. Maybe I a not kneading it long enough? I am afraid to over knead. My mixer starts getting pretty hot. I know I have been mixing for at least 8 min and then sometimes more because it just breaks when I test it and doesn’t seem like the gluten is developing
I'm so sorry you're having trouble! I've never worked with vital wheat gluten, so I'm not sure about that. And, Im with you on the cost of lecithin! Maybe the rise times? If you are adding the same ingredients and not going overboard on flour which doesn't sound like you are, maybe it just needs longer rise times? I'm going to do some research. Keep me updated.
Thank you. I am going to make bread tomorrow so I will let you know how it goes.
My bread came out better than last time. I mixed it on a lower speed till it was pulling out the sides. But still was sticky. Then I moved up the speed. It still was a bit dryer than my loaves in the beginning. I am trying to find that right ratio between too sticky and it is ok to be a little sticky to not have dry bread. I am watching your other videos and am enjoying them. I am going to try the biscuit one.
Also have you tried pancakes witb fresh milled flour?
I have, and am planning a video for them coming up : )
Are those the 1lb or 2lb pans?
Hi, they are 2 lb. pans. Sorry I didn't say that in the video.
Just wondering why you are milling with your WonderMill and not your MockMill🤔
Usually if I have a larger amount of berries to mill I use my Wonder Mill because it is faster. I use my Mockmill for smaller amounts of milling, larger things like cracking corn for grits, and for cracking spices. I use it more than I tend to show in the videos.
Just curious about the pans! Where did you get them??
I bought 4 at Breadbeckers in Georgia when I took a class there, a few from Ft. Belvoir in Virginia, and some from the USA Pan website. They are amazing! I wish they were sold at Walmart and Target. Some kitchen stores have them, Amazon has sales on them occasionally also.
@@realfoodgoodfood oh my soul, that’s awesome! Thank you so much! By the way, I just watched your cinnamon roll video and guess what I’m doing now?!😂🤤😋
Oh wonderful!!! Let me know how they come out!
Do you have a link you can share for your bread pans?
I don't, I'm sorry. They are USA pans I think its usapan.com but you can get them on amazon too, I have the 2 pound loaf pans. They are so worth it!
Im going to order that red boook i have her other bread boook the big one
Recipe EXCELLENT. SUSAN...you may need to turn your volume up. I am not hearing all
you say. Thank you.
Thank you, I'm new to this. The basic bread dough video was the first one we made. We did get a microphone recently, hopefully it helps. Let me know. I need all the advice we can get! ❤️
Were you get your bread bowl at
The wooden one? I bought that at IKEA. They still sell them, I think they are the perfect size!
There is no way 2 people could use your recipe and consistently achieve the same results. You should weigh your ingredients using metrics and the ingredients will be consistent day in and day out. The temperature of the water, the amount of flour, the amount of time for rising, baking, should be the same each time you make it or I make it or whoever makes it.
HI, I understand what you are saying. It is nice to have black and white, cut and dry rules to follow in a recipe, however I have to respectfully disagree. When I switched over to freshly milled flour I realized its a bit more complicated. Each harvest of wheat has subtle variables, a dry growing season versus a wet season, even the weather you bake in makes a difference, I use more flour on a rainy day than dry. My house is cold in the winter and hot in the summer, I have to just about double my rising time in the winter. Everyone's oven is a little different in holding temp. I'm excited about sharing freshly milled grain recipes, I love the health benefits and want to share them with everyone. Maybe I need to improve in places, explaining variations and the reasons for them. I'm sorry if I made the recipe confusing or did not explain it well.
I’ve learned several things about making bread. The consistency of the dough will be different depending on the weather and temperature etc. So by “learning how the dough should look and feel and by adding flour a little at a time …..so you can see the consistency changing, it’s easy to get good at making bread once you get the “feel”. Thank you for the video. The above comment about weighing and all that is exactly what kept me scared to try bread baking. It looks too difficult and imposing. I like simple. Thank you for the video. I’m sure it will encourage others to jump in and start making their own bread. It’s easy once you understand the “feel” of the dough. Thanks again