I love the tip to check for the internal temp to be 190. It helps to not just guess! One tip I learned from Melissa K Norris is with fresh ground wheat--knead for 4 minutes and then stop the mixer for 10-15 min to let the flour absorb the water. I guess it takes fresh ground flour much longer to soak it up. Then knead 4 more minutes or so. I can't believe the difference that tip has made for me! Thanks for your videos!
Sue Becker who is very knowledgeable and has a degree in food science plus one I. Nutrition and is the author of the “Essential Home Ground Flour Book” says to make a sponge first to allow the flour to hydrate. To make a sponge you add all of the water or milk the add the yeast and next add half of your flour mix till all the flour is wet cover and let sit 15 to 30 minutes till it bubbles and looks like a sponge. Then add the honey, oil, salt and some more flour til, you get to your last cup of flour measurement add that slowly till you have enough flour.
Hey Tina! Just an FYI. Made another batch of this dough today and put a larger amount in a 9x4 pan and then enough dough remained for 6 rolls. It took 15 min with the bosch to knead. Can't say enough how much 'the window pane test' has helped to get the right consistency! So appreciate this tip!! As a novice bread baker to milled grain your video is just excellent. Thanks so much for taking the time to do these!! The bread and rolls....oh my, a slice of Heaven! ❤
Your Pullman pan was invented for that exact purpose! When Mr. Pullman worked his magic on making train travel more comfortable for passengers and more convenient for staff one of the things he did was standardize the shape of bread slices. In his day all food was prepared ON the train and that included baking the bread (as well as roasting meat and preparing vegetables and desserts). He made it so that anyone assembling meals could grab a slice of bread from any one of the dozens of loaves baked over night and get an even, passenger-pleasing sandwich or toast. The story of this wildly efficient man who managed to optimize almost every aspect of passenger train travel is a joy to behold.
I use a second loaf pan on top of my loaf pan as it rises. Then I sprinkle small amount of water on top of the bread. Then I put the pan back on top while it bakes the first half of the bake then take it off to finish baking. Works like a Dutch oven. I had the tallest loaf of bread I have ever had! It turned out like using an Pullman pan.
Thank you for sharing this bread recipe! Most Pullman style pan recipes are for the longer pans, but they take up more space in the freezer. I'm so glad your recipe provides ingredients for 2 of the shorter pans! Your link to purchase the pans was very helpful too. Keep the faith and persevere as you and your husband invest in your family!
Thanks for this, the bread looks great! One time try a slow fermentation in the fridge overnight, the gluten will form naturally with time so the bread doesn’t need as much kneading, but most importantly as the yeast slowly ferments overnight it produces incredible flavours and aromas in the dough. You just take the dough out of the fridge a couple of hours before you want to bake and do a second rise in the pans. The bread has that wonderful smell you experience when you walk into a high quality bake shop!
Yay Yvette! That’s great news. This is by far my favorite recipe. I make rolls, hamburger buns etc., so good! For rolls and buns…just bake for 18 min. 😊
Hi there, can you tell me olif the hard white wheat is safe to use for those of us are Gluten sensitive? I have been using Einkorn All Purpose because it contains less gluten but would love some wheat. Thx.
I know this video is older - but I'm watching it now for 1st time. I have the book you show - by Sue Becker. The Essential Home Ground Flour book. Im looking at the basic yeast bread recipe in the book and it is very different from what you do in this video. Different amounts of water , oil , honey. Even eggs - Sue says 1 egg optional. I've made the recipe from the book and it was a disaster. Haven't tried yours yet. Just curious - why so many differences ?
Have you tried kneading your dough in the mixer for 5 min, turn off, cover the bowl, wait 15-20 min., and then knead for another 5 mon? I do that with my sourdough bread and it works well.
Thank you for this video!! I have the Becker cookbook. As a newby to using freshly ground wheat, I was struggling with the basic yeast bread recipe. Your "window pane hint" and kneading longer (in my bosch 10 min did the trick) resulted in a very successful result!! I couldn't be happier! After several fails, finding your video was a blessing!! I did purchase the Pullman pans and a thermometer. I also used half the dough to make cinnamon rolls, using Sue's cinnamon roll recipe. However, I poured over a half cup of real cream before baking, which made them extra gooey and totally yumo!! Thanks again, so much!!
Fellow Alaskan here! I also struggle with freshly milled recipe conversion. Oh so many trials and errors. 🤦🏻♀️ Thank you for this video. I have that same book but your explanation really helps me the most, especially the knead time.
My new bread pans came in and bread slicer 👏🏻 yay !!! I made this recipe it’s such a soft delicious bread you’ll never want to make another. This one is a winner all the way 🎉 I did have a little issue of over rising but that’s probably due to the weather it’s pretty warm here today. I highly recommend you watch the whole video lots of great tips and do as exactly how she explains it you won’t regret it. Thank you Tina ❤
GREAT video! I just got a grain mill for my birthday and my first attempt at bread was a flop. I’m so excited to try this recipe. I think your tips will make a huge difference. Thank you!
Wow Wow Wow!! I bought my grain mill about a month ago and I've had some good turn outs but this bread recipe takes the cake!!! Listen to the tips at the beginning. This is where I found my mistakes. #1 bread recipe in my books! The whole family loved it.
Hello! Love this comment. Thank you. I am soooo glad the recipe worked well for you! This is by far my fav go to recipe. I use this same recipe for dinner rolls, hamburger buns etc. I just adjust the baking time to about 18 min! That’s the only difference! 😊
Our friend Sue is the Author of that book. We bought our mill from their store, Bread Beckers. Awesome woman and she knows her stuff about natural ingredients. We buy our wheat from there.
Oh my goodness! Recently bought a wheat mill and wheat berries. This was my third attempt. The first I tried cookies with soft white berries and that went in the garbage. The second I tried bread and that went in the garbage. I did some research and decided I did not knead nearly enough for the bread. Found your video last night and tried this today. Made a loaf in a larger Pullman pan and one smaller regular loaf pan. Beautiful and delicious! I am so grateful for all your advise and instructions. I’m a retired RN/ grandmother learning new skills 😉
Glad it was helpful! I can SO relate! I always added WAY too much flour thinking that it needed it when all it really needed was more time to knead! Thanks for watching!
Thank you for your video. I have been a failure at baking bread since I started milling my grains. I followed your recipe exactly. My bread is beautiful, just beautiful and I am so excited to make more and over run us with bread. LOL
Hi, I've tried a few recipes for my bread. The first one I used as a doorstop. The rest have been eatable but not to my my satisfaction. So I will give yours a try. I like the rounded tops. I want my bread to taste good enough that Jesus would like it. That's my quote and I'm sticking with it. Lol. God bless, Carlene
Hi Carlene! You made me laugh this morning, you are funny! A door stop?! 😂 Ah the pressure is on now…I hope my recipe is the one you love! Hope Jesus would love it too! 👏 😂
Sincere Thanks for sharing this sandwich bread recipe and the video. My husband THANKS you! He is a sandwich guy and this made him happy again. I appreciate the time, energy and research you put into making this video. I have been a bread baker for years. I am new to grinding my own flour. Thank you so much for all that you shared. You help make this community a lovely place to land. Daleen
Thank you for this video! I’m waiting for my grain mall to arrive in the mail and doing my research on how to use freshly milled grain. I bought the book you suggested today and I can’t wait to try your recipe. Thanks so much for all your help❤️🙏❤️
Yay Ashley! So happy to hear this! If you use this same recipe, you can make rolls, hamburger buns etc. Just make the dough balls instead of loaves and bake for about 18 min. :)
Very helpful. I gave up on homemade bread. I think I know now what I was doing wrong. I was adding too much flour because everybody said it has to pull away from the bowl. By the time it would do that it was too dry. Will try again thanks to you. I have a bread pan like yours except it is longer and doesn't have a lid. Thanks again. Can't wait to try again.
Glad it was helpful! Yes, I always added more flour thinking that was the problem and then my bread would turn out all wrong! Turns out, it just needed more time to knead properly! Thanks for watching :)
Oh man, you just saved me some sanity points. I could not figure out why my recipe didn't work. I kept reading about how I had too much yeast, or not enough. It was all about the kneading time! Thank you!
Thank you SO much for your helpful tips, especially about dough mixing times. I made my very first loaf of bread using freshly ground wheat berries tonight (without my bread machine), and you were spot-on about the recipe calling for 5 minutes mixing time but the dough not being elastic enough yet. I got a little nervous at the 12 minute mark, but like magic, at about 14 minutes the dough pulled away from the sides and the "window pane test" was exactly like you demonstrated. My bread turned out perfectly, thanks to you!! 🧡
So glad I stumble upon this video. My little mill should come today and I’m full of anticipation and intimidation in equal measure. Thanks for being encouraging.
Yay Teresa! I’m so excited for you! I feel such a sense of gratitude when I can provide my family with homemade bread products that are actually GOOD for them! ♥️
What a wonderful helpful clearly taught video. My mill is coming soon and also that exact book will be here way after that. So I'm thankful to get Sue Becker's recipe now so I can get started right away. Love love love you video and again thanks especially for urging me to let the dough knead more without adding more flour. Impatient me prolly would've!
Tina, thank you so much for this awesome step by step video on Bread making. Thank you for the internal temperature tip for Bread making for I did not know about it. It makes a huge difference. Thank you ♥️🤍
Thank you for your presentation. I recently purchased a nutrimill classic mill and only have soft white right now but ordered the other types at Azure to arrive next week. I primarily cook Mexican food and my flour tortillas were 👎🏼 but I was able to roll to a smaller diameter and made gorditas that are semi split and filled with food👍. We do eat sandwiches and like you mentioned the un-uniform shape of the other breads make for not having the right size for sandwiches. Going to try your recipe and will be purchasing the pullman loaf pan like yours. Thank you for all the additional tips you gave. I bought a Breadman Ultimate bread machine at the thrift store for $12.50 the other day and one of the settings is for kneading so I’ll use that for the 15 minutes you recommend or till the it’s at the window pane stage.
you are my hero! I had to chuckle at the beginning of your video because it sounded exactly like everything I had been through. THANK YOU, THANK YOU, THANK YOU for this recipe. It makes the most perfect loaves. I owe you one😂
Yay Gina!!! I’m so happy for you! I’m so glad you found it helpful. It’s trial and error right?! Once I got it right, I was like I gotta share this! 🤣 This is my favorite recipe! I make rolls & hamburger buns with this recipe too…just bake for 18 min! Happy bread making! 😊
I made this as my second bread bake ever and I can't believe how well it turned out and how good it tasted. My family and neighbors agree. I am so excited and plan to do it again tomorrow. Well done and thank you!
I am glad I read the comment section. I really want to try this recipe. I am deathly allergic to bees so am not allowed honey in my diet.😭 Will give it a go with sugar. Thank you for sharing your time and recipe.
I love that you are doing a bread that could also be used fresh ground wheat. I have a Neutra mill and yesterday I just received my manual mill.Haven’t tried it out yet but anxious to do so. thank you for posting this really enjoyed it.
Can’t wait to try it!! Question, has anyone tried this recipe with einkorn flour? Can’t tell if my bread if coming out off because I’m using a different wheat berry.
Hey Tina!! I had to come back in time to watch you make the bread and to find your recipe for the fresh milled grain. I’m so excited to get this making! Also will order the book from Amazon. I’m going to TRY to make a sourdough starter. Any TIPS or TRICKS you think is a must know? I will start it using organic Rye and bread flour and or AP. I’ve thought about ordering off of ETSY a dry starter that is like from San Francisco in like 1911. Have you ever tried anything like that? I’m so nervous to start it again bc I tried last year and it didn’t work. I think I’m ready. Please share what you think may help me be successful. I prayed for your family and Kellen’s last night(3am actually) when I went to bed. Hang in there my sweet friend! ❤ Tana 😊 Addition: I received my Pullman bread pans last week and am excited to use them.
Hey there! I’ve also tried getting a dry starter from ages ago & it never worked out. Just never came back to life. I find the easiest way is to make it at home on my own. I don’t know if you ever saw this video I made, it’s an older video but it’s how I make and feed my starter! Hope you find it helpful. Good luck!😘 ruclips.net/video/I6-J_h1MdXg/видео.htmlsi=QO8xOTSMQjHDt0wa
@@HomeFreeAlaska No I haven’t seen this one. Thanks so much!! I’ll watch in a few minutes. I’m just listening to Candace Owens and you won’t believe what’s coming out about P DIDDY aka Sean Combs. Oh goodness Tina. The government is so evil and corrupt. Apparently he is the Jeffery Epstein of Hollywood and our Federal Government and more. 💗 🇺🇸
OK I am making your bread recipe today in fact I’m starting on it right now it’s 7 AM. Wish me luck I will let you know how it turned out. Thank you again for this video and the recipe.
You are so welcome! I hope you enjoy it. I'm so happy to have finally found a good bread recipe that's the right "shape" for sandwiches haha! Thanks for watching!
I just found your channel, thanks for the step by step. I’m just learning to mill my own flour and baking bread as I want to me more self reliant. I have Formica counters in my kitchen which isn’t easy to shape your loaf. I see you have an extra large cutting board on your stove top. Can you please tell me where this came from as I didn’t see a link. Look forward to learning more.
Hi! The cutting board I always have on my stove is so old. I can’t find them anywhere. It’s 22”X17”. I believe I got it from Walmart yrs ago…it’s Paula Dean brand!☺️ Maybe check Amazon.
Came across your bread video and want to try it but was wondering what you set your KoMo mill on to mill the berries?? You never said in the video. I have the same mill and love it. We order all our berries from Janies Mill in Illinois. The berries are all organic, which we love. Very nice people. I have been baking bread for a few years now but looking for a nice sandwich loaf. Hoping your recipe is the one. Pray all is well and God Bless 😊
Hm. Not sure, might be a little much. But give it a shot & see! I have (2) 1lb Pullman pans that are 7-1/2” by 4” that I use. This recipe makes two loaves. One for each of those pans.😊
This was our 10th recipe making from wheat berries and it was INCREDIBLE!!! The other 9 were not okay in fact my kids were begging to go buy store bought bread. Until now, whew....I thought my investment in grains and a mill was gonna be a disaster. Glad I didn't stop trying. My only problem was It did rise super fast and got really crumbling in the middle/top half of bread. I used half red white and half soft white. Im wondering if I just proofed it too much or something.
Hi Beth! I’m so glad you like the recipe. So I’ve never frozen the dough. But I do make several loaves at a time & freeze them so I have bread stored up for a couple months. It thaws nicely. 😊
After 5 years of baking my bread I found I no longer need to use the 'Vial wheat gluten' as the whole grain wheat berries already has the bran in it. So you can save your money.
I found this very interesting I love the tips that you give. Just wondering how you do it in the winter do you do a one rice or do you still rise it for the second time?
I love the tip to check for the internal temp to be 190. It helps to not just guess! One tip I learned from Melissa K Norris is with fresh ground wheat--knead for 4 minutes and then stop the mixer for 10-15 min to let the flour absorb the water. I guess it takes fresh ground flour much longer to soak it up. Then knead 4 more minutes or so. I can't believe the difference that tip has made for me! Thanks for your videos!
Thanks for the tip, I’ll have to try that! So glad you liked the recipe! 😊
Sue Becker who is very knowledgeable and has a degree in food science plus one I. Nutrition and is the author of the “Essential Home Ground Flour Book” says to make a sponge first to allow the flour to hydrate. To make a sponge you add all of the water or milk the add the yeast and next add half of your flour mix till all the flour is wet cover and let sit 15 to 30 minutes till it bubbles and looks like a sponge. Then add the honey, oil, salt and some more flour til, you get to your last cup of flour measurement add that slowly till you have enough flour.
Hey Tina! Just an FYI. Made another batch of this dough today and put a larger amount in a 9x4 pan and then enough dough remained for 6 rolls. It took 15 min with the bosch to knead. Can't say enough how much 'the window pane test' has helped to get the right consistency! So appreciate this tip!! As a novice bread baker to milled grain your video is just excellent. Thanks so much for taking the time to do these!! The bread and rolls....oh my, a slice of Heaven! ❤
Yay! I’m SO happy to hear this. I was excited to share this video after many, many failed attempts lol! Once I finally got it, I had to share!🤍
Your Pullman pan was invented for that exact purpose! When Mr. Pullman worked his magic on making train travel more comfortable for passengers and more convenient for staff one of the things he did was standardize the shape of bread slices. In his day all food was prepared ON the train and that included baking the bread (as well as roasting meat and preparing vegetables and desserts). He made it so that anyone assembling meals could grab a slice of bread from any one of the dozens of loaves baked over night and get an even, passenger-pleasing sandwich or toast. The story of this wildly efficient man who managed to optimize almost every aspect of passenger train travel is a joy to behold.
I use a second loaf pan on top of my loaf pan as it rises. Then I sprinkle small amount of water on top of the bread. Then I put the pan back on top while it bakes the first half of the bake then take it off to finish baking. Works like a Dutch oven. I had the tallest loaf of bread I have ever had! It turned out like using an Pullman pan.
Thank you for sharing this bread recipe! Most Pullman style pan recipes are for the longer pans, but they take up more space in the freezer. I'm so glad your recipe provides ingredients for 2 of the shorter pans! Your link to purchase the pans was very helpful too. Keep the faith and persevere as you and your husband invest in your family!
You are so welcome!☺️
Thanks for this, the bread looks great! One time try a slow fermentation in the fridge overnight, the gluten will form naturally with time so the bread doesn’t need as much kneading, but most importantly as the yeast slowly ferments overnight it produces incredible flavours and aromas in the dough. You just take the dough out of the fridge a couple of hours before you want to bake and do a second rise in the pans. The bread has that wonderful smell you experience when you walk into a high quality bake shop!
Bread is such a comfort food =) just the smell alone! Nice job on the homepage wink wink
Thank you so much! You guys are great! 😋
I’ve made your recipe and it totally rocks! I can finally get my picky non wheat husband to eat healthy bread. Thank you so much😁
Yay Yvette! That’s great news. This is by far my favorite recipe. I make rolls, hamburger buns etc., so good! For rolls and buns…just bake for 18 min. 😊
Hi there, can you tell me olif the hard white wheat is safe to use for those of us are Gluten sensitive? I have been using Einkorn All Purpose because it contains less gluten but would love some wheat. Thx.
I know this video is older - but I'm watching it now for 1st time. I have the book you show - by Sue Becker. The Essential Home Ground Flour book. Im looking at the basic yeast bread recipe in the book and it is very different from what you do in this video. Different amounts of water , oil , honey. Even eggs - Sue says 1 egg optional. I've made the recipe from the book and it was a disaster. Haven't tried yours yet. Just curious - why so many differences ?
Have you tried kneading your dough in the mixer for 5 min, turn off, cover the bowl, wait 15-20 min., and then knead for another 5 mon? I do that with my sourdough bread and it works well.
I haven't but I'll have to give that a try!
I am 67 almost 68 years old and have made bread since I was 18 years old and never knew the info you shared. Thank you so much!
Thank you for this video!! I have the Becker cookbook. As a newby to using freshly ground wheat, I was struggling with the basic yeast bread recipe. Your "window pane hint" and kneading longer (in my bosch 10 min did the trick) resulted in a very successful result!! I couldn't be happier! After several fails, finding your video was a blessing!! I did purchase the Pullman pans and a thermometer. I also used half the dough to make cinnamon rolls, using Sue's cinnamon roll recipe. However, I poured over a half cup of real cream before baking, which made them extra gooey and totally yumo!! Thanks again, so much!!
Yay! I’m so glad the video was helpful to you!☺️ Totally using your cream idea for the cinnamon rolls! We love them gooey too!👏🏻
Fellow Alaskan here! I also struggle with freshly milled recipe conversion. Oh so many trials and errors. 🤦🏻♀️ Thank you for this video. I have that same book but your explanation really helps me the most, especially the knead time.
Hi Stace! So glad you enjoyed the video & found it helpful! Thanks so much for watching! 😊
My new bread pans came in and bread slicer 👏🏻 yay !!!
I made this recipe it’s such a soft delicious bread you’ll never want to make another. This one is a winner all the way 🎉 I did have a little issue of over rising but that’s probably due to the weather it’s pretty warm here today.
I highly recommend you watch the whole video lots of great tips and do as exactly how she explains it you won’t regret it.
Thank you Tina ❤
Aw yay!👏🏻 Thank you so much for such a sweet compliment! I’m so glad it turned out good for you. It’s my fav go to recipe!🤍🤍
Great tips. I learned that if you are using the whole grain,you don't have to add the extra wheat gluten. That bread looks great
GREAT video! I just got a grain mill for my birthday and my first attempt at bread was a flop. I’m so excited to try this recipe. I think your tips will make a huge difference. Thank you!
You got this!😊
Wow Wow Wow!! I bought my grain mill about a month ago and I've had some good turn outs but this bread recipe takes the cake!!! Listen to the tips at the beginning. This is where I found my mistakes. #1 bread recipe in my books! The whole family loved it.
Hello! Love this comment. Thank you. I am soooo glad the recipe worked well for you! This is by far my fav go to recipe. I use this same recipe for dinner rolls, hamburger buns etc. I just adjust the baking time to about 18 min! That’s the only difference! 😊
Just made this today and it turned out perfect!! Thank you for your step by step tutorial and sharing your recipe. It is a keeper.
You are so welcome!☺️
Ummm... yes! I want a square loaf of bread! Thanks!
Our friend Sue is the Author of that book. We bought our mill from their store, Bread Beckers. Awesome woman and she knows her stuff about natural ingredients. We buy our wheat from there.
Oh my goodness! Recently bought a wheat mill and wheat berries. This was my third attempt. The first I tried cookies with soft white berries and that went in the garbage. The second I tried bread and that went in the garbage. I did some research and decided I did not knead nearly enough for the bread. Found your video last night and tried this today. Made a loaf in a larger Pullman pan and one smaller regular loaf pan. Beautiful and delicious! I am so grateful for all your advise and instructions. I’m a retired RN/ grandmother learning new skills 😉
Yay!!! I’m so happy to hear this!❤️❤️
Nothing better than a warm piece of homemade bread with butter
Got that right!😋
Awesome video! Thank you for all the information. This will change how I do bread. I could never figure out what I was doing wrong. Now I know! 😃
Glad it was helpful! I can SO relate! I always added WAY too much flour thinking that it needed it when all it really needed was more time to knead! Thanks for watching!
I finally had success in making freshly milled grain loaves of bread!! Thank you so much for all your tips. ❤️
Wonderful!🤍🤍
Thank you for your video. I have been a failure at baking bread since I started milling my grains. I followed your recipe exactly. My bread is beautiful, just beautiful and I am so excited to make more and over run us with bread. LOL
You’re welcome Bonnie! ♥️
Hi, I've tried a few recipes for my bread. The first one I used as a doorstop. The rest have been eatable but not to my my satisfaction. So I will give yours a try. I like the rounded tops. I want my bread to taste good enough that Jesus would like it. That's my quote and I'm sticking with it. Lol. God bless, Carlene
Hi Carlene! You made me laugh this morning, you are funny! A door stop?! 😂 Ah the pressure is on now…I hope my recipe is the one you love! Hope Jesus would love it too! 👏 😂
Sincere Thanks for sharing this sandwich bread recipe and the video. My husband THANKS you! He is a sandwich guy and this made him happy again.
I appreciate the time, energy and research you put into making this video.
I have been a bread baker for years. I am new to grinding my own flour. Thank you so much for all that you shared.
You help make this community a lovely place to land.
Daleen
Great! I’m so glad it worked for you. It’s my go to recipe!☺️
Thank you for this video! I’m waiting for my grain mall to arrive in the mail and doing my research on how to use freshly milled grain. I bought the book you suggested today and I can’t wait to try your recipe. Thanks so much for all your help❤️🙏❤️
Awesome I’m so excited for
You! It’s a great recipe. And this book is literally my favorite go to book for recipes with fresh milled flour! 😊
This was the best bread ive ever made with fresh ground grains!! Thank you!! I've always struggled with texture
Yay Ashley! So happy to hear this! If you use this same recipe, you can make rolls, hamburger buns etc. Just make the dough balls instead of loaves and bake for about 18 min. :)
Perfect
Got it! First try! Thank you😊
Thank you Tina for the Link to this recipe. Two times baked, two times success. Greetings from Berlin Germany
Wonderful!🤍
Just made my first loaf in a full size pan! I am so excited to try it!
Very helpful. I gave up on homemade bread. I think I know now what I was doing wrong. I was adding too much flour because everybody said it has to pull away from the bowl. By the time it would do that it was too dry. Will try again thanks to you. I have a bread pan like yours except it is longer and doesn't have a lid. Thanks again. Can't wait to try again.
Glad it was helpful! Yes, I always added more flour thinking that was the problem and then my bread would turn out all wrong! Turns out, it just needed more time to knead properly! Thanks for watching :)
Oh man, you just saved me some sanity points. I could not figure out why my recipe didn't work. I kept reading about how I had too much yeast, or not enough. It was all about the kneading time! Thank you!
Right Chad?! Me too. That’s why I had to share this video LOL! No one ever told me either. 😉
I have that book and watched all her videos wonderful resources.
Awesome. Yes, I'm loving her book. Easy to read and understand!
Thank you SO much for your helpful tips, especially about dough mixing times.
I made my very first loaf of bread using freshly ground wheat berries tonight (without my bread machine), and you were spot-on about the recipe calling for 5 minutes mixing time but the dough not being elastic enough yet. I got a little nervous at the 12 minute mark, but like magic, at about 14 minutes the dough pulled away from the sides and the "window pane test" was exactly like you demonstrated.
My bread turned out perfectly, thanks to you!! 🧡
Yay Kym! I'm so happy that the recipe worked for your too!! Thanks for leaving a comment & watching my video!
So glad I stumble upon this video. My little mill should come today and I’m full of anticipation and intimidation in equal measure. Thanks for being encouraging.
Yay so excited for you to get your mill! I love mine. It’s opened up a whole new world to break making!♥️♥️
I can't wait to get all the "equipment" to make my own bread! Thank you for these videos! ❤
Yay Teresa! I’m so excited for you! I feel such a sense of gratitude when I can provide my family with homemade bread products that are actually GOOD for them! ♥️
I have made your bread recipe several times with flour I grind too. It's great!
Awesome!👏🏻☺️
Beautiful, I will try your recipe. I am right where you are in the bread journey. Thank you for sharing and I hope all is well in Alaska.
What a wonderful helpful clearly taught video. My mill is coming soon and also that exact book will be here way after that. So I'm thankful to get Sue Becker's recipe now so I can get started right away. Love love love you video and again thanks especially for urging me to let the dough knead more without adding more flour. Impatient me prolly would've!
Awesome! So glad you found it helpful!!☺️👏🏻
Tina, thank you so much for this awesome step by step video on Bread making. Thank you for the internal temperature tip for Bread making for I did not know about it. It makes a huge difference. Thank you ♥️🤍
You are so welcome! Thanks for watching!☺️
I have been trying all kinds of recipes for bread and this is by far the best!
Thank you so much!🤍
Thank you for your presentation. I recently purchased a nutrimill classic mill and only have soft white right now but ordered the other types at Azure to arrive next week. I primarily cook Mexican food and my flour tortillas were 👎🏼 but I was able to roll to a smaller diameter and made gorditas that are semi split and filled with food👍. We do eat sandwiches and like you mentioned the un-uniform shape of the other breads make for not having the right size for sandwiches. Going to try your recipe and will be purchasing the pullman loaf pan like yours. Thank you for all the additional tips you gave. I bought a Breadman Ultimate bread machine at the thrift store for $12.50 the other day and one of the settings is for kneading so I’ll use that for the 15 minutes you recommend or till the it’s at the window pane stage.
Awesome, hope your bread turned out perfectly!❤️❤️
you are my hero! I had to chuckle at the beginning of your video because it sounded exactly like everything I had been through. THANK YOU, THANK YOU, THANK YOU for this recipe. It makes the most perfect loaves. I owe you one😂
Yay Gina!!! I’m so happy for you! I’m so glad you found it helpful. It’s trial and error right?! Once I got it right, I was like I gotta share this! 🤣 This is my favorite recipe! I make rolls & hamburger buns with this recipe too…just bake for 18 min! Happy bread making! 😊
I made this as my second bread bake ever and I can't believe how well it turned out and how good it tasted. My family and neighbors agree. I am so excited and plan to do it again tomorrow. Well done and thank you!
Awesome Tammy! I just made fresh dinner rolls last night with this very recipe! So good! 😍
I am glad I read the comment section. I really want to try this recipe. I am deathly allergic to bees so am not allowed honey in my diet.😭 Will give it a go with sugar. Thank you for sharing your time and recipe.
Oh yeah for sure! You can use maple syrup…any kind of sweetener you’d like! 😊
I was surprised you didn't have lecithin in your ingredients. Makes the bread pillow soft. Sue Becker uses it
omg your breads are beautiful,i almost teared up looking at them,wow amazing job,thanks for sharing
Thank you Patty!❤️❤️
Thank you for sharing this! I'm definitely going to make this recipe tomorrow
I made this bread today and it was amazing!!! thank you for posting this recipe!
You are so welcome!☺️
Perfect bread recipe
Followed several of your tips. 3rd time was a charm, thanks for posting.
I love that you are doing a bread that could also be used fresh ground wheat. I have a Neutra mill and yesterday I just received my manual mill.Haven’t tried it out yet but anxious to do so. thank you for posting this really enjoyed it.
Thanks! I'm so glad you liked the video, I had fun making it! :)
NUMBER 2❤❤❤❤❤❤❤❤❤❤❤❤❤
Beautiful loaves of bread!
Thank you!😊
Loved your video. It helped answer a lot of my questions. I’m going to use this recipe for my next two loaves.
Glad it was helpful!
This bread was fantastic!
I am very excited to try this recipe.
Awesome! It’s my favorite go to recipe!☺️
Excellent tips & video. Thanks for all you do on your videos, keep em coming! 🌸🙌🏼👍🏼🌸
Thank you so much! ☺️ I’ll do my best!
Giving this a try today!
What a very helpful video. Thank you for sharing!
Can’t wait to try it!! Question, has anyone tried this recipe with einkorn flour? Can’t tell if my bread if coming out off because I’m using a different wheat berry.
The best bread recipe! I finally made it today. Thank you for sharing this with us.
Yay! So glad you liked it! I just made hamburger buns with this recipe! It’s so versatile. 😊
Hey Tina!! I had to come back in time to watch you make the bread and to find your recipe for the fresh milled grain. I’m so excited to get this making! Also will order the book from Amazon. I’m going to TRY to make a sourdough starter. Any TIPS or TRICKS you think is a must know? I will start it using organic Rye and bread flour and or AP. I’ve thought about ordering off of ETSY a dry starter that is like from San Francisco in like 1911. Have you ever tried anything like that? I’m so nervous to start it again bc I tried last year and it didn’t work. I think I’m ready. Please share what you think may help me be successful. I prayed for your family and Kellen’s last night(3am actually) when I went to bed. Hang in there my sweet friend! ❤ Tana 😊
Addition: I received my Pullman bread pans last week and am excited to use them.
Hey there! I’ve also tried getting a dry starter from ages ago & it never worked out. Just never came back to life. I find the easiest way is to make it at home on my own.
I don’t know if you ever saw this video I made, it’s an older video but it’s how I make and feed my starter! Hope you find it helpful. Good luck!😘
ruclips.net/video/I6-J_h1MdXg/видео.htmlsi=QO8xOTSMQjHDt0wa
@@HomeFreeAlaska No I haven’t seen this one. Thanks so much!! I’ll watch in a few minutes. I’m just listening to Candace Owens and you won’t believe what’s coming out about P DIDDY aka Sean Combs. Oh goodness Tina. The government is so evil and corrupt. Apparently he is the Jeffery Epstein of Hollywood and our Federal Government and more. 💗 🇺🇸
Tina thanks so much for the recipe and the tips🌹
You’re welcome.☺️ Thanks for watching!
Thanks for the great recipe and showing all the steps. I’m gonna give your recipe a try tomorrow!
Awesome Carrie! I hope it turns out wonderful! Thanks so much for watching my video & for your kind comment! 😊
OK I am making your bread recipe today in fact I’m starting on it right now it’s 7 AM. Wish me luck I will let you know how it turned out. Thank you again for this video and the recipe.
Yay Reta! I’m excited to hear how it goes!!! 😍
Thank you so much for a very inspirational video!!
Thank you so much! I learned a lot and have high hopes for my bread-making adventure.
Yay! You’re welcome, so glad you enjoyed the video! 😊
Very informational video. The bread loaves turned out Beautiful.
Thanks so much 😊
Amazing video! Thank you!
Thank you for all your work and sharing
Hi Jackie! My pleasure, thank you so much for this sweet comment! ♥️
Good tips here. Thank you. I’ve been shaping my loaves right out of the mixing bowl and only rising once. It seems to work.
Thanks so much Karen! 😊
I can't wait to make this bread!! Thank you for the recipe. Blessings
You are so welcome! Let me know how it turns out! Thanks for watching our channel. :)
I can’t wait to try this recipe!!! Thank you for sharing
You are so welcome! I hope you enjoy it. I'm so happy to have finally found a good bread recipe that's the right "shape" for sandwiches haha! Thanks for watching!
I just found your channel, thanks for the step by step. I’m just learning to mill my own flour and baking bread as I want to me more self reliant. I have Formica counters in my kitchen which isn’t easy to shape your loaf. I see you have an extra large cutting board on your stove top. Can you please tell me where this came from as I didn’t see a link. Look forward to learning more.
Hi! The cutting board I always have on my stove is so old. I can’t find them anywhere. It’s 22”X17”. I believe I got it from Walmart yrs ago…it’s Paula Dean brand!☺️ Maybe check Amazon.
Yummy
Awesome
Thank you!!! 😊
Perfect! Ill have to try ur version next!
Yay! Let me know what you think. You're going to love it :)
Thanks ❤
That’s an awesome book
Love it! Simple recipes! 😊
I’m just going to start making my own bread so this video was so helpful!
Yay! So glad you like it. I’ll be posting some more fun baking recipes too! ☺️
Thank you this has been the best bread making so far, could you do one with biscuits and which grains to use
Thank you so much! It’s my favorite go to recipe! I’ll work on those! 😊
@@HomeFreeAlaska Thank you, hope everything is working out for you and your family, God Bless!
That looks so so so yummy 😊
Came across your bread video and want to try it but was wondering what you set your KoMo mill on to mill the berries?? You never said in the video. I have the same mill and love it. We order all our berries from Janies Mill in Illinois. The berries are all organic, which we love. Very nice people. I have been baking bread for a few years now but looking for a nice sandwich loaf. Hoping your recipe is the one. Pray all is well and God Bless 😊
I always have my mill on the finest setting.☺️
I have the large 13" Pullman pan. Would I be able to bake this whole batch in the one pan?
Hm. Not sure, might be a little much. But give it a shot & see! I have (2) 1lb Pullman pans that are 7-1/2” by 4” that I use. This recipe makes two loaves. One for each of those pans.😊
I'm here listening.
Thanks so much Cheryl, glad you're here!
Birds of a feather
This was our 10th recipe making from wheat berries and it was INCREDIBLE!!! The other 9 were not okay in fact my kids were begging to go buy store bought bread. Until now, whew....I thought my investment in grains and a mill was gonna be a disaster. Glad I didn't stop trying. My only problem was It did rise super fast and got really crumbling in the middle/top half of bread. I used half red white and half soft white. Im wondering if I just proofed it too much or something.
Awesome! I’m so glad it was helpful to you!☺️
Question, Have you ever tried freezing this dough. I did make a loaf and shared with family it was really good.
Thanks
Beth
Hi Beth! I’m so glad you like the recipe. So I’ve never frozen the dough. But I do make several loaves at a time & freeze them so I have bread stored up for a couple months. It thaws nicely. 😊
Love it, thanks
Thank you for watching!😊
Very interesting
Thanks Shawn!
It's beautiful. Would like to taste!
Thank you 😋
Once the bread has cooled completely, I slice it & then freeze it. Whenever we want bread i usually toast whatever i need if we want it immediately
I do the same. Leave one loaf out & one in the freezer for later.☺️
Awesome 👌 want me a slice with butter (salted) and honey or homemade jam. 😋
Yes please! Honey on this bread sounds amazing! I made some rolls with this recipe & ate them with warm butter...so good!
@@HomeFreeAlaska yummy 😋
After 5 years of baking my bread I found I no longer need to use the 'Vial wheat gluten' as the whole grain wheat berries already has the bran in it. So you can save your money.
BUT TINA!
I like round top bread.
Waaahhhh....
🤪♥️🤪
LOL! My mom would say the same thing lol. It’s so awkward making sandwiches on tall, round loaves!🤣
Kowalski Mountain sent me over after watching her video on bread making!
Oh cool! Thanks for checking us out! :)
I found this very interesting I love the tips that you give. Just wondering how you do it in the winter do you do a one rice or do you still rise it for the second time?
I personally always rise twice.☺️