I ordered a big bag of powdered buttermilk from Azure Standard. Because we don’t really drink regular milk in this house. But it’s often called for in cooking. I also have whole powdered milk and nonfat powdered milk. I also have powdered cheese. And powdered sour cream. So all these things I have available if I want to cook with them. It’s very convenient lightweight you can keep it in a large half gallon mason jar.and you don’t have to worry about it spoiling when you’re traveling.
This looks SO good! I can't wait to try it! Also, thank you for showing the flour being milled. I think maybe I've cranked mine too tight because it is milling so much slower than yours (same model).
I like to turn it on, tighten a bit, then add my grains, then tighten just a bit more. I made a short video showing this that may help! Thanks for watching! ruclips.net/user/shortsGNOt93woIS8?si=rcJ4abKuKRCmmGfC
@@GrainsInSmallPlaces I made this, this morning and I just had two slices with some butter and salt. OMG this is so soft and fluffy and the flavors are out of this world. Thank you so so much for sharing this. I have looked at some of your other recipes and watched some videos and had printed out the recipe forthe English muffins, the honey oat wheat bread, and the sourdough bread. I am a huge sourdough bread fan and I cannot wait to try it with home milled flour.
maybe soaking the seeds a little bit before adding, just a thought - I did a pumpkin sourdough artisan loaf at Thanksgiving and it was suggested to soak the pumpkin seeds and then draining the water off before using them. Love your recipes! hope you're considering a recipe book :)
Thanks for sharing! I do agree soaking them will help soften them a bit. I have considered it, but it does take a lot of time and money. So, maybe one day in the future! Thanks again!
I thought I share what I make..I make seeds sourdough freshly milled Einkorn bread. 400g flour, 1/4cup each of flaxseed, hempseeds, goji berries, pumpkin seeds, sea salt, rosemary and sourdough starter. 90 to 95% water around 350g. Mix all together, proof, fridge over night and bake. Best sourdough ever!!
Yes, you can make 2 large (4.5x8.5 OR 5x9 tins) sandwich bread loafs with this, or probably 3 smaller 4x8 loafs. Let me know what you think! Happy Baking!
Hello, I’m watching your video on the seed bread my question is do you think it would be a good idea to pre-soak the seeds that will go into bread and then add those in to soften a little bit before making the dough. Thank you for your content and videos.
You could do that, if so, the dough may need a bit less water in the recipe. (some of the liquid in the recipe is absorbed into the seeds.) If you give it a try let me know!
I’m still a little confused on when to add the active dry yeast in your breads. Do I use the liquid from the recipe to make yeast and add after the 15 minute rest period or do I just make yeast mixture separate and not use any I ingredient in recipe thanks. Colleen
Yes, you would use a bit of the liquid from the recipe, and during the first rest period let it activate. Then put that mixture in after that rest period. The yeast should get nice and foamy, that is how you know it is good! Hope that helps! Happy Baking!
You know I love your recipes. One question for you, why not add the yeast at the beginning and letting it rest for the 15 minutes? Just wanting to learn more. Thanks 🙏🏻
Thank you! The reason I wait is because I don't want to activate the yeast too soon, I want the freshly milled flour to start absorbing the liquid and the bran to soften before the yeast wants to start to rise the dough. I hope that makes sense. Happy Baking!
What would have been the difference had you put in half of the flour along with the yeast to make a wet dough and then let it sit? Add the rest of the flour later and then continue. I also have an Ankarsrum mixer. It is really fantastic for bread. You seemed to have it on lock when needing. I take mine off lock and let it spring back into the dough. I think it needs better.
I add all the flour, because fresh milled flour takes so much longer to absorb the liquids, and that also helps soften the bran which can tear through the gluten strands we are trying to create during kneading. I have the arm slightly pulled away from the side of the mixer, but it is still pressing and kneading the dough, this is so it doesn't slam back to the edge each pass. Thanks for watching! Happy Baking!
Yes! But, there are some tricks to it, here is my super soft sandwich bread made from 100% unsifted fresh milled flour. ruclips.net/video/VYOZsbspepE/видео.html
Yes, you can mill barley, and add the flour (less than 10% of the flour) OR you can roll/flake them like oats and use like that. To use whole, I have not tried that to see if they would soften while baking or not.
If the gluten is not developed (Which could be caused by the grain too course) Then it may not rise, because the stretchy dough is what traps the air released by the yeast. I have a video of the 3 most common issues with fresh milled flour bread. ruclips.net/video/xLXm9PcmnNM/видео.htmlsi=Jfkk7Lzig1Gj1eJ_
Tnx Kara. BTW maybe you know already Costco carries Organic A2 milk same brand you use. And Sprouts has non homogenized, Low pasteurized organic heavy whipping cream, Buttermilk, heifer n whole milk by Supernatural Kohlona (sp) in case you are ever in area of these
Thanks so much! We used to have a Costco membership years ago, but only have a Sam's club one now. We may look into that. I love Sprout's when we are nearby, but there are not a lot of them around the country. I love when we visit certain areas, I have favorite places I have to stock up on things! lol.
![Oscar Maydon x Fuerza Regida - Tu Boda [Official Video]](http://i.ytimg.com/vi/_ymicn0_GYc/mqdefault.jpg)
Thanks!
Thank you so much! I really appreciate your support! Happy Baking!
Thanks for all your sharing and all you do!! we use your recipes!!
My pleasure! Thank you so much! I am so happy you are enjoying them!
Can't wait to try. My dad will love this.😊
Yay! I hope he does! Let me know what he thinks! Thanks
I LOVE seedy, nutty bread!
Me too! Let me know if you give this recipe a try!
I ordered a big bag of powdered buttermilk from Azure Standard. Because we don’t really drink regular milk in this house. But it’s often called for in cooking. I also have whole powdered milk and nonfat powdered milk. I also have powdered cheese. And powdered sour cream. So all these things I have available if I want to cook with them. It’s very convenient lightweight you can keep it in a large half gallon mason jar.and you don’t have to worry about it spoiling when you’re traveling.
Those are great tips! Thanks so much!
This looks SO good! I can't wait to try it! Also, thank you for showing the flour being milled. I think maybe I've cranked mine too tight because it is milling so much slower than yours (same model).
I like to turn it on, tighten a bit, then add my grains, then tighten just a bit more. I made a short video showing this that may help! Thanks for watching! ruclips.net/user/shortsGNOt93woIS8?si=rcJ4abKuKRCmmGfC
Ohhhh I have to make this. I am always looking for nice fluffy bread that I can make with my home milled flour. Thank you 🙏🏻
I have lots of other recipes all for fresh milled flour at www.grainsinsmallplaces.net too! Let me know what you think of this one! Happy Baking!
@@GrainsInSmallPlaces I made this, this morning and I just had two slices with some butter and salt. OMG this is so soft and fluffy and the flavors are out of this world. Thank you so so much for sharing this. I have looked at some of your other recipes and watched some videos and had printed out the recipe forthe English muffins, the honey oat wheat bread, and the sourdough bread. I am a huge sourdough bread fan and I cannot wait to try it with home milled flour.
Thank you 😊
My pleasure! Thank you!
Great recipe
Thank you so much!
Awesome video
Thank you so much!
maybe soaking the seeds a little bit before adding, just a thought - I did a pumpkin sourdough artisan loaf at Thanksgiving and it was suggested to soak the pumpkin seeds and then draining the water off before using them. Love your recipes! hope you're considering a recipe book :)
Thanks for sharing! I do agree soaking them will help soften them a bit. I have considered it, but it does take a lot of time and money. So, maybe one day in the future! Thanks again!
Looks so good!
Thank you so much!
I thought I share what I make..I make seeds sourdough freshly milled Einkorn bread. 400g flour, 1/4cup each of flaxseed, hempseeds, goji berries, pumpkin seeds, sea salt, rosemary and sourdough starter. 90 to 95% water around 350g. Mix all together, proof, fridge over night and bake. Best sourdough ever!!
Yum that sounds amazing! Thanks for sharing! Happy Baking!
Can I place the dough in TINS? I prefer a more Sandwich Bread Shape?????? I like the recipe and I think I will try baking in tins. Aria
Yes, you can make 2 large (4.5x8.5 OR 5x9 tins) sandwich bread loafs with this, or probably 3 smaller 4x8 loafs. Let me know what you think! Happy Baking!
Hello, I’m watching your video on the seed bread my question is do you think it would be a good idea to pre-soak the seeds that will go into bread and then add those in to soften a little bit before making the dough. Thank you for your content and videos.
You could do that, if so, the dough may need a bit less water in the recipe. (some of the liquid in the recipe is absorbed into the seeds.) If you give it a try let me know!
I’m still a little confused on when to add the active dry yeast in your breads. Do I use the liquid from the recipe to make yeast and add after the 15 minute rest period or do I just make yeast mixture separate and not use any I ingredient in recipe thanks. Colleen
Yes, you would use a bit of the liquid from the recipe, and during the first rest period let it activate. Then put that mixture in after that rest period. The yeast should get nice and foamy, that is how you know it is good! Hope that helps! Happy Baking!
You know I love your recipes. One question for you, why not add the yeast at the beginning and letting it rest for the 15 minutes? Just wanting to learn more. Thanks 🙏🏻
Thank you! The reason I wait is because I don't want to activate the yeast too soon, I want the freshly milled flour to start absorbing the liquid and the bran to soften before the yeast wants to start to rise the dough. I hope that makes sense. Happy Baking!
Thank you that makes sense 🙂
What would have been the difference had you put in half of the flour along with the yeast to make a wet dough and then let it sit? Add the rest of the flour later and then continue. I also have an Ankarsrum mixer. It is really fantastic for bread. You seemed to have it on lock when needing. I take mine off lock and let it spring back into the dough. I think it needs better.
I add all the flour, because fresh milled flour takes so much longer to absorb the liquids, and that also helps soften the bran which can tear through the gluten strands we are trying to create during kneading. I have the arm slightly pulled away from the side of the mixer, but it is still pressing and kneading the dough, this is so it doesn't slam back to the edge each pass. Thanks for watching! Happy Baking!
Can you get a softer bread with multi grain
Yes! But, there are some tricks to it, here is my super soft sandwich bread made from 100% unsifted fresh milled flour. ruclips.net/video/VYOZsbspepE/видео.html
Can I add barley or wheat berries into this recipe?
Yes, you can mill barley, and add the flour (less than 10% of the flour) OR you can roll/flake them like oats and use like that. To use whole, I have not tried that to see if they would soften while baking or not.
Would the bread nit rise if the wheat flour is to course
If the gluten is not developed (Which could be caused by the grain too course) Then it may not rise, because the stretchy dough is what traps the air released by the yeast. I have a video of the 3 most common issues with fresh milled flour bread. ruclips.net/video/xLXm9PcmnNM/видео.htmlsi=Jfkk7Lzig1Gj1eJ_
Tnx Kara. BTW maybe you know already Costco carries Organic A2 milk same brand you use. And Sprouts has non homogenized, Low pasteurized organic heavy whipping cream, Buttermilk, heifer n whole milk by Supernatural Kohlona (sp) in case you are ever in area of these
Thanks so much! We used to have a Costco membership years ago, but only have a Sam's club one now. We may look into that. I love Sprout's when we are nearby, but there are not a lot of them around the country. I love when we visit certain areas, I have favorite places I have to stock up on things! lol.
Thank you 😊
My pleasure! Thank you for watching!