When did your Amish neighbors fork the dough? I’d like to try that technique for preventing air pockets. I’ve noticed the homemade bread at Amish/mennonite farm stands has fork marks and I never knew why they were there! Your bread looked great!
I was wondering if you feel any health benefits from using fresh ground flour you mentioned you just started using it do you feel do you have health benefits from it yourself
Thank you for the great video. How would you describe the Kefir taste in your bread in the finished loaves? I see you did two parts Kefir to one part water in your recipe. Did you get any Sourdough-ish flavor coming through at all? How would you describe the taste difference from all water? Many thanks!
I get no sourdough notes at all. I get no milk type flavor. I think, it just makes it a softer bread. I’ve made it without, and it was crustier. I do make sourdough bread, and the taste is very different. Yes, I did do 2 parts kefir and one part water. Thank you jfjkki!
How much of the flours did you use? I have not been able to get the dough to a nice consistency like that. I don't know if it needs more kneading or what, but I have a kitchen aide and it doesn't hold up to kneading it without over heating. And to knead it by hand, I have found that my bread is better with a wetter consistency, but then it's too wet to knead by hand. Feeling frustrated. I never get a window pane, it always tears. Would love to try some bread that has kneaded to that consistency to see what it is like compared to mine that isn't kneaded enough. My bread tastes good and is ok initially, but gets crumbly within a day. Edit... I just saw in the last comment. Thanks!
Keep Trying Kelly! Bread that gets crumbly, is still wonderful toasted! I use about 7 cups of a mix of hard white and hard red. 1 to 1 1/2 cups of Kamute. I have found the addition of sunflower lecithin to help (I’ve made it without, 1 tbl per 4 cups of flour) I make a double batch. When I use to use the kitchen aid, I made one batch, followed by a second batch, but not together. Kneading by hand at the end, just to feel the bread. I never tested a window pane before, sometimes, now I do just for giggles. When I stretch the dough to form the loaves is when I noticed the window pane most. I have found mixing 5 minutes. Rest 5 minutes (allows the flour to absorb the liquid) then adding the proof yeast (I like to use active dry yeast instead of instant) then kneading (by mixer) another 5 minutes, rest 5 minutes, knead 5 minutes, rest 5 minutes, then hand knead 20 seconds to get what works for me. Keep trying. 3 weeks ago, I made a batch trying instant yeast and it didn’t rise like the active yeast for me. We still ate it. Just a shorter version, lol! This week, I made it and had run out of olive oil and used a mix of sunflower oil, butter and it turned out just as wonderful. Keep trying, watch all sorts of videos, everyone is different and you will find what works in your kitchen!
@@BeckyScottandDeviHenn thank you, yes I will! I also use active dry yeast. I have lecithin, but saw egg does the same thing so I stopped and use an egg. Then I saw the benefit of milk, so I started adding more milk than water like you do. I usually try to let the flour and liquid authorize for 20 min, but I'm going to try the 5 mix 5 rest trick, because I have noticed it getting more supple as it rests. Thanks again! 👍🏻
@@kellyy8114 If one can make great bread with flour, slat, water and yeast, anything else we add, just ups the game, lol! Before I started using kefir milk, I used powdered milk for bread. My old recipe did not have egg or lecithin, the additions were new to me. They produced a great fresh milled flour loaf of bread. I haven’t wanted to experiment to see which one or the combination, offers the most to the bread. Fresh baked bread is just the best! Thank you Kelly, I’ll look forward to your bread adventure!
This was a double batch, about 7 cups fresh ground flour of a mix hard red and white. Then about 1-1 1/2 cup fresh ground Kamut. I made this several times and the amount various depending on the humidity of the air, adding in 1/4 cup more or less.
I quite scoring fresh milled flour since that video. Fresh milled bread and bread made from store bought flour are so different. I baked bread for 40 years and I am fairly new to fresh milled flour, still learning :-)
I see I did not verbally say how much flour I used, just shown in the measuring cup. I used approx. 7c mix (ground) of hard and white wheat berries, about 1-1/2 c of ground kamut. Next time I’ll weigh it properly! Thank you
I use sunflower lecithin. I used to make it without. I bought a jar, so I’ll use it until it is gone. Not a game changer without. I do notice some fluff in the texture. Thank you LaRa!
Thank you, great job at explaining the recipe , I love making bread I bought some kamut grains, so will try this soon.
I’ve made chocolate chip muffins using spelt also. Kamut has been delicious in everything I’ve tried. Enjoy!!!
When did your Amish neighbors fork the dough? I’d like to try that technique for preventing air pockets. I’ve noticed the homemade bread at Amish/mennonite farm stands has fork marks and I never knew why they were there! Your bread looked great!
I lived next to them 40 years ago.
Thank you Yoda63!
I was wondering if you feel any health benefits from using fresh ground flour you mentioned you just started using it do you feel do you have health benefits from it yourself
Hi M, Yes, we noticed many benefits from using fresh ground flour, especially in our gut health.
Thank you for the great video. How would you describe the Kefir taste in your bread in the finished loaves? I see you did two parts Kefir to one part water in your recipe. Did you get any Sourdough-ish flavor coming through at all? How would you describe the taste difference from all water? Many thanks!
I get no sourdough notes at all. I get no milk type flavor. I think, it just makes it a softer bread. I’ve made it without, and it was crustier. I do make sourdough bread, and the taste is very different. Yes, I did do 2 parts kefir and one part water. Thank you jfjkki!
How much of the flours did you use? I have not been able to get the dough to a nice consistency like that. I don't know if it needs more kneading or what, but I have a kitchen aide and it doesn't hold up to kneading it without over heating. And to knead it by hand, I have found that my bread is better with a wetter consistency, but then it's too wet to knead by hand. Feeling frustrated. I never get a window pane, it always tears. Would love to try some bread that has kneaded to that consistency to see what it is like compared to mine that isn't kneaded enough. My bread tastes good and is ok initially, but gets crumbly within a day.
Edit... I just saw in the last comment. Thanks!
Keep Trying Kelly! Bread that gets crumbly, is still wonderful toasted! I use about 7 cups of a mix of hard white and hard red. 1 to 1 1/2 cups of Kamute. I have found the addition of sunflower lecithin to help (I’ve made it without, 1 tbl per 4 cups of flour) I make a double batch. When I use to use the kitchen aid, I made one batch, followed by a second batch, but not together. Kneading by hand at the end, just to feel the bread. I never tested a window pane before, sometimes, now I do just for giggles. When I stretch the dough to form the loaves is when I noticed the window pane most. I have found mixing 5 minutes. Rest 5 minutes (allows the flour to absorb the liquid) then adding the proof yeast (I like to use active dry yeast instead of instant) then kneading (by mixer) another 5 minutes, rest 5 minutes, knead 5 minutes, rest 5 minutes, then hand knead 20 seconds to get what works for me. Keep trying. 3 weeks ago, I made a batch trying instant yeast and it didn’t rise like the active yeast for me. We still ate it. Just a shorter version, lol! This week, I made it and had run out of olive oil and used a mix of sunflower oil, butter and it turned out just as wonderful. Keep trying, watch all sorts of videos, everyone is different and you will find what works in your kitchen!
@@BeckyScottandDeviHenn thank you, yes I will! I also use active dry yeast. I have lecithin, but saw egg does the same thing so I stopped and use an egg. Then I saw the benefit of milk, so I started adding more milk than water like you do. I usually try to let the flour and liquid authorize for 20 min, but I'm going to try the 5 mix 5 rest trick, because I have noticed it getting more supple as it rests. Thanks again! 👍🏻
@@kellyy8114 If one can make great bread with flour, slat, water and yeast, anything else we add, just ups the game, lol! Before I started using kefir milk, I used powdered milk for bread. My old recipe did not have egg or lecithin, the additions were new to me. They produced a great fresh milled flour loaf of bread. I haven’t wanted to experiment to see which one or the combination, offers the most to the bread. Fresh baked bread is just the best! Thank you Kelly, I’ll look forward to your bread adventure!
Hello, my name is Marie. I was wondering if I could buy some of your kefir grains enjoyed your video very much. Thank you. 1:32
Where do you live? I’ve never mailed Kefir grains, but depending on where you live, I would br willing to try.
Michigan
@@Gun810 Can you private message me on Instagram? BeckyDevi_henn
Can you tell me the amount of flour you put in?
This was a double batch, about 7 cups fresh ground flour of a mix hard red and white. Then about 1-1 1/2 cup fresh ground Kamut. I made this several times and the amount various depending on the humidity of the air, adding in 1/4 cup more or less.
Why don’t you score them right before they go in the oven? That way they don’t tear open quite as widely.
I quite scoring fresh milled flour since that video. Fresh milled bread and bread made from store bought flour are so different. I baked bread for 40 years and I am fairly new to fresh milled flour, still learning :-)
Is there a link for your recipe?
No, I am new to doing this videos, lol! All the recipe is in the video as I go, for now. Thank you Linda
I see I did not verbally say how much flour I used, just shown in the measuring cup. I used approx. 7c mix (ground) of hard and white wheat berries, about 1-1/2 c of ground kamut. Next time I’ll weigh it properly! Thank you
Thank you so much for getting back to me. Your bread looks so delicious. I can’t wait to try it.
Try ankarsrum
Can you leave out the soy lecithin?
I use sunflower lecithin. I used to make it without. I bought a jar, so I’ll use it until it is gone. Not a game changer without. I do notice some fluff in the texture. Thank you LaRa!