Freshly Milled Flour Everyday Bread Loaf
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- Опубликовано: 6 окт 2024
- Freshly Milled Flour Every Day Bread Loaf
1 C water
1 C whole milk (or milk of choice)
1/4 C olive oil
1/4 C Honey (or sweetener of choice)
1 1/2 TBSP active dry yeast
1 1/2 TSP real salt
2 TBSP lecithin
5 1/2 - 6 C freshly milled flour of choice (I chose half hard red/hard white)
Heat water and milk to 110 degrees
Add liquids, sweetener and yeast to bowl of mixer
Stir, cover and let yeast activate for at least 5 minutes
While yeast activates mill flour
Add lecithin, a cup of flour and then salt
Mix slowly as you add the rest of the flour
When you get to 5 and 1/2 cups of flour slowly add in any additional flour as needed (you may not need)
You want to see a dough ball form where not much sticks to the sides and bottom of the mixer. You can touch it and none sticks to your finger
Take dough out of bowl and put a little olive oil in and coat dough ball and bowl so it won't stick when it rises
Let rise 1 hour or doubled in size
Then divide dough equally and place into 2 pound loaf pans
Let rise for 30 minutes or doubled in size
Bake at 350 for 30 minutes
I love your encouragement! Turning it to the Lord and sharing your love for sharing this info is a blessing!
I agree, 90% of our illnesses come from unhealthy eating. I am a nurse, and I see so many ailments that we give to ourselves. Unhealthy lifestyles. We become overweight hurt our joints, get diabetes, smoke, get cancer, and COPD. Drink and ruin our liver and kidneys. Eat food with tons of preservatives and wonder why we feel foggy. Meat that has antibiotics that some of us are actually allergic to. So I’m with you the more I know about my food and the more I can feed my family fresh, healthy food, the happier I am. It’s a labor of love. God bless.
I have a request. My husband and I so enjoy the sweetness of your personality and the obvious joy of the Lord in your life. I am just getting started baking with fresh milled flour and have loved all your recipes. If it is possible I would love to see a recipe for a crusty Italian loaf made with milled flour. I have a clay Italian loaf baker that I love using and am wanting to use fresh milled to make a loaf. Thank you for bringing you to all of us!!
Thank you so much for your kind words!I will work on that!! Do you have a long clay baker or more round? I know Italian would usually mean a long loaf but sometimes can be round also, just wanted to check.
I have an Emile Henry Italian long loaf baker. I love it! Thank you Robin for any help you can give. ❤
I watch a lot of bread videos but rarely comment, but your videos are such fun to watch and so informative!
Thank you ! I am learning! 6 months into this ! We love it
Last week I didn't realize until it was too late that I didn't have enough yeast. (My little jar of activated yeast finally ran out.) I had less than 1/2 of how much yeast the recipe called for. I researched about it and learned that because yeast multiplies itself that it would all be all right as long as I proofed the dough long enough to double the dough. What would have taken just an hour ended up taking about 3 hours -- and the bread rose even more in the oven. Came out great!
That's wonderful!!! I have never heard that! Good to know
My favorite is kamut , hard white and hard red for my bread loaf
I have not gotten hold of kamut (or korosan) yet, but I love to use about 25-30% rye, and the rest are hard white, hard red and spelt.
@@WholeBibleBelieverWoman you can get it at bread Beckers
FANTASTIC LOOKING LOAVES....have your recipe. Will be making SOON. Thank you for sharing. Aria
Beautiful looking loaves ! I just bought sunflower lecithin cant wait to use it. Thank you so much for sharing your knowledge , you are a blessing. I always look forward to your videos .
Can't wait to try this
As I have 4 loaves in the oven at the moment I can confirm fresh bread baking is an irresistible smell! Have you ever tried using a preferment? I find it makes my bread taste a lot better (it already tasted good!) and it’s basically zero added effort.
I have not yet, but I think I should start experimenting! Thank you!
I will be able to start milling this week, very exciting! I have never made bread before(I have been watching lots of videos using Freshly milled Flour) , well except for banana bread with white flour, and I am wondering how you can tell for sure it is done? I know with banana bread or brownies that you can stick a butter knife in the middle and make sure no batter comes out, but how does that work with this bread loaf?
You can use a thermometer! 190 degrees. I grew up being taught- tap on the bottom of the loaf, if it sounds hollow it's done but you've just taken it out of the pan and handled hot bread 😂
Thanks for your videos!
Can I ask why you bother to level off every cup of flour when you’re going to stop adding flour when the mixture reaches the point that the flour is the texture that you want? So does each cup need to be perfect? I enjoyed your pasta video. Inspired my sister and I to make home made pasta. Turned out great we both got the little pasta gun you showed.
Oh yay! I'm so happy the pasta turned out well! I love those pasta guns 🤣. It makes the work fun! I level each cup of flour for 2 reasons, 1- I do a fair amount of converting recipes to freshly milled flour. As I experiment I need to know and write down exactly what I used for consistency. 2- some people say flippantly oh I have OCD, I really really do have OCD. It makes me feel good to level each cup😆. There are certain things that I feel better about doing so I do them. I thankfully don't have it too badly, I don't require my kiddos to cook like me or anything. It's just my quirk. Lol
Hi there... happy to have found your channel as I'm learning to bake from freshly milled flours. Wondering from where you source your lecithin? Thank you & blessings. 😊
I either order from Breadbeckers co-op or, not sure where you are, but I can get good sunflower lecithin at the Natural Grocer store in the supplement aisle. I would not recommend soy lecithin.
Thank you, we live in California. Is powder sunflower lecithin better than the liquid version? I'm sure Azure Standard has it but am not sure which version is better. 🙂
Powdered for sure.
Do you find hard white flour to be more denser than other wheats? What is your favorite flour blends? Thank you for your videos, I like to watch people cook and make bread.
Hard white and hard red are a bit denser, they make great breads because they form great gluten. Soft white is perfect for batters and cookies, things that don't require yeast and to rise. It's light a fluffy. I love mixing hard red and white usually ⅔ hard red ⅓ hard white! Tastes wonderful!!
I always look forward to your videos! I was wondering if you can explain how you go about converting a recipe from white flour to fresh milled flour and do you have to change multiple ingredients or only the flour. It's so interesting to me, I have so many baking recipes that I would love to convert. Any tips or tricks would be so fun to learn! Take care...Dora
Thank you so much! Sometimes it's pretty straightforward and I only change the flour to freshly milled. When that's the case I take it incredibly slow in adding flour. I add about ¾ the amount stated in the recipe then add ¼ cup at a time until it looks right to me. Then I write down what I added so I don't forget 😂. If it is a yeast recipe I always add lecithin (a tbsp or so) to aid in rising. Sometimes I have to experiment a few variations such as adding an egg or switching sweetener. Sometimes you need a bit more salt to bring out the flavor or vanilla. I just go into converting recipes with the mindset that I may not get it on the first try but it's going to be good to eat! Don't get down on yourself if it takes a few tries. My last tip, take Lots of notes, write everything you try down! Happy baking!
Thank you! I need to find one recipe that I want to convert and make it until I'm happy with it, I think the first try will be the hardest but fun at the same time! Thank you for the tips! I appreciate your help! Dora@@realfoodgoodfood
I'd like to give this a try, but you didn't mention if you grease the loaf pans before putting the dough in to prove. Thanks.
I'm so sorry, I use USA Pans that are silicone coated so I never need to put anything on them. I should have said that in the video. Definitely grease the pans before baking.
@@realfoodgoodfood I just got one of the USA loaf pans, and the instructions say to do whatever the recipe calls for. That's why I asked.
Is this bread made with Einkorn flour? You said you used white berries and red berries but I am wanting to know if this recipe is a low gluten bread like Einkorn. I am Gluten sensitive. Thank you.
I use hard red and hard white wheat berries, which have a lot of gluten forming properties. You can absolutely make this with einkorn flour! It will taste great, the only thing is it won't be as fluffy and tall a loaf because einkorn does not have great gluten structure. You could do half hard wheat and half einkorn also. Either way it's going to be a great loaf!
Wonderful recipe! Are you using 9x5 or 8x4 USA bread pans?
Thank you so much! I use the 9×5 I'm pretty sure.
@@realfoodgoodfoodI made this recipe and for the first time ever, my dough behaved exactly as you specified in your video. I have struggled a bit with the transition to the Ankarsrum and your explanation and video made it all make sense to me. The bread tasted amazing! However, I think I am going to try making it in 8x4 loaf pans next time. It could be user error on my part, and perhaps I didn’t give it enough time for the second rise, but it didn’t seem like I had enough dough for the 9x5 pans I used. No big whoop, the bread was still light and fluffy, just not as tall as yours. Switching to freshly milled grains has reversed years of chronic pain for me. I know you’ve said it is not in your nature to do these videos, but I am grateful to you for stepping outside your comfort zone and teaching us all how it can be done. You do an excellent job and it is truly appreciated. God bless you and your family. 💕
What kind of a difference does adding the lecithin make? Does it matter what type is used?
I always use sunflower lecithin, I try to stay away from soy products. It's just my personal preference. Lecithin is a neat ingredient. It is an emulsifier of fats, when we eat it, it helps us break down and use fat! Kinda nice. Bread made with freshly milled flour is heavier and denser by virtue of all of the great fiber, minerals, germ... Lecithin emulsifies the olive oil used in the dough, it makes the bread softer and lighter! I can tell a difference when I leave it out, the bread still tastes great either way.
Hi. I made this bread - LOVED the taste, but it was crumby for me. I don't use lecithin in my recipes. I use freshly milled hard white wheat for the flour and I use an Ankarsrum mixer to mix and knead. Do you have any thoughts on what I may be doing wrong? I add 5 ¾ c flour to this one and I kneaded for like 12m. I've tried less and slightly more - always the same result - delicious but crumby (falls apart). The SAME things happens to me when I do Sue Becker's Basic Bread dough recipe with hard white wheat. Any thoughts? suggestions? To fix the extreme crumbiness (falling apart)?
Hi,
My first thoughts go to over kneading, but you said you have tried different times. So my mind goes to maybe you need a bit more moisture perhaps a bit more oil? If you don't think that's it, I have found over proofing can change the crumb of bread. Even if it feels wrong try proofing it for a bit shorter time? Let me know if that helps, or any of those thoughts make a difference.
@@realfoodgoodfood Thank you. I will try!
I had another thought, it seems a bit odd but have you tried creating a lot of tension in your dough when you are shaping it into loaves to put in your bread pans? I can't describe it well in words but I'm making a video for this week, I will try to demonstrate it when I make loaves
@@realfoodgoodfood I think I know what you mean and I will try it! Thanks for sharing all of your thoughts. I will keep you posted.
Hi. I wanted to let you know that I tried another loaf and it turned out so much better. I kept in mind all you shared and also I had posed this same question to another channel (Grains in Small Places - she also uses an Ank mixer) at the same time I asked for your thoughts. She offered these three reasons why bread can come out crumby -> adding too much flour (dough should be wetter than most think), not enough kneading (should get to elastic “window pane”), and over baking (temp check the loaf, remove from oven at 190 to 200 degrees). So I added less flour than I had been adding and I kneaded much longer (to get to elastic) exactly how you explained it in your recent sourdough video. The finished loaf was so much better and not crumby. Thank you for all your insights!!!!
what size pan
2 pound loaf pans
Where do you get the lecithin powder? Is it sunflower or soy?
I looked on Amazon and that’s what I saw. 🤔
I always use sunflower lecithin no matter where I get it from. I have bought it from The Natural Grocer, it's in the health supplement section, I believe it is $18 or $19 for a pound. It is the NOW brand. I have bought some from Breadbeckers, Azure Standard sells it also but theirs is pricy at $35.94 for a pound.
@@realfoodgoodfood
Thank you so much! ❤️