Easy Sandwich Bread with 100% Freshly Milled Wheat | Yeast Bread | Best Bread Recipe
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- Опубликовано: 5 янв 2023
- It's been two years since my very first video showing how I bake my simple yeast bread loaf. Time for an updated video!!!
In this video I will be showing you how I bake a yeast bread loaf, perfect for sandwiches, using 100% freshly milled wheat. No store-bought flour here yet your bread will come out soft and delicious!
//PRINTABLE RECIPE: grainsandgrit.com/simple-yeas...
//Ingredients Cheat Sheet mentioned: bit.ly/3pvI5TE
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#grainsandgrit #freshlymilledwheat #yeastbread #homemadebread #pleasanthillgrain #makebread365
//Printable Recipe: grainsandgrit.com/simple-yeast-bread-loaf/
This recipe is the first recipe for the #makebread365 challenge for 2023! Check out all the details here: grainsandgrit.com/makebread365/
For the Ingredients Cheat Sheet mentioned: bit.ly/3pvI5TE
The cheat sheet will not come to me 🤔
I tried for a year to bake bread using freshly milled wheat. Quick breads were easy, but the bread was always a disaster. I refused to give up. Your recipe has given me consistently amazing results. I like to use my electric knife for slicing. It is easy to get consistent slices. I then freeze the slices in zip lock bags and pull it out as needed. No wasted bread here. Thank you for sharing your recipe and technique. Seriously, anyone can do this if they are using your recipe. The only thing I would add for beginners is an instant read thermometer. Every oven is different, and as long as your bread reaches 190 to 200 degrees F, it is fully baked.
Once you find the recipe that works I'm pretty sure angels sing lol I was frustrated for YEARS not being able to get a good loaf until I developed my own recipe.
Thanks for the tips on freezing!
Thank you for saying this. I’ve never successfully baked yeast bread so I’m going to give this one a try.
I’m so glad I discovered you!!! Just wanted to drop in and remind you of that. I’m folding laundry and folding another receiving blanket I used to make bread. I can’t stand putting them away, my heart can’t stand getting rid of them. Some of them were mine even before I used them for my babies. Something as simple as recommending their use for rising bread has brightened this mama’s heart today and I just felt the need to tell you I appreciate you!!!
Aww, thanks sweetie!!
This is my go to recipe from now on. It makes a gorgeous loaf. I split it into 3 loaves for my smaller pans. Today I'm making one plain, one cinnamon sugar and one pesto.
I bought a grain mill a few years ago and tried on and off to bake a good sandwich bread loaf. Nothing worked well until I tried this recipe. Got amazing results on the first try. Thank you!
That's wonderful to hear!
THANK YOU FELICIA!! I was running behind on prepping for the Sabbath and was still able to whip out this bread 🍞 recipe right before sundown. And good thing too, because my husband invited people over to fellowship on the Sabbath at the last minute, so I had NOTHING prepared... BUT I have 3 fresh loaves to share! THANK YOU! THANK YOU! THANK YOU! 🍞❤️🍞❤️🍞❤️🍞❤️
I celebrate Sabbath also😊
Thank you! There aren't many channels that focus on fresh-milled grain.
Main reason I started mine! 😀
I love this recipe. I'm new to the fresh ground wheat club. but I have baked 30 loaves of this bread so far! Family, friends and neighbors love it! I have experimented with the original recipe sometimes. For instance, I have used white sugar, brown sugar, maple syrup, honey and a combination of all of them. I've substituted 2 cups of cultured buttermilk for an equal amount of water. Melted butter or olive oil. If I ever get enough leftover bacon grease, I'll try that.
This is a very forgiving recipe and I've added cinnamon and raisins for a delicious breakfast bread. Next will be a cheese and maybe add some jalapenos.
Thank you so much for making my entry into grinding my own grains so painless.
p.s. The waffles were a big hit!
I love your channel. because you indicate how much wheat berries I need to mill to obtain the amount of flour needed for a certain recipe. Thank you for sharing your life and your wonderful recipes. I am 78 and I have been grinding wheat and making 100% whole wheat bread since the 1970’s. I use a Nutrimill and a Bosch machine. Lately I have been using an automatic bread maker because of mobility issues. ❤😊
Thanks, glad you're here!
I am so excited for your year-long bread challenge! I've been using your sandwich bread recipe for a while now and our family LOVES it!!! Looking forward to more recipes as I'm fairly new to using freshly milled grains.
I love having this visual. Thanks! And I kind of like when the break cracks a little when it bakes. 😊
I am so excited about your monthly recipe release challenge! Especially excited about the bagels. Your channel has been such a blessing. Thank you for all the work and effort you put in here!
I'm so glad you shared this! Splitting it in 3"s is a fabulous idea! More 🍞 what could be better!
Yes! I have been waiting for this.. thank you! Happy 2yr anniversary🎉🎉🎉
Thank you!
I’m glad I watched this since I’ve not made bread in years. I never learned how to roll/shape the load properly. Great video as always, Felicia!
Thank you for posting this! I’ve tried to make bread sooo many times with fresh
milled flour and it was never very good. I love this recipe. I just made my first loaf and it came out perfect! Thank you
That looks good and I love how the texture on the inside turned out. I will try this recipe
My husband ordered a Bosch mixer for me, as a complete surprise, about 20 years ago. He also, another time, surprised me with a NutriMill Classic grain mill. Both items have been used & loved for years. As my husband was the one to order these, I had no idea all the items they carried. I placed my order for hard red wheat today. Thank you for sharing! I am really appreciating all the information. Blessings!
OMG!!! I’ve been trying to make bread like this for almost a year. My fresh milled dough NEVER looks like that. I’m literally replaying your video to follow along and do bread with you. Fingers crossed I get soft bread inside and harder crust outside. Exactly what my husband has been asking me to do.
Awesome! You can do it. This recipe literally took me YEARS of trial and error, but it works.
Thank you so much! I watched this video multiple times and read through the written recipe and instructions and I finally made a soft loaf of sandwich bread some buns and rolls! 😂 I’m so proud of myself and so grateful for your recipe and instructions.
Good for you!!
Thanks! The bread came out very well. It was my first try and your video and recipe made it work. Thank you so much.
My pleasure 😊
I am new to milling wheat and corn, but want to learn and excited to watch these videos. My mill has been sitting on the shelf since I purchased it a year ago and am going to start it up and try my hand at baking with your guidance! Thank you so much for teaching this very important way to bake with home milled grains. ❤
You can do it!
I absolutely love this recipe and am so glad I found your channel. I received my wonder mill yesterday and made my first two loaves last night. I had a couple of problems with it being a bit to wet but pressed on and let it rise (perfectly) and baked. The top did deflate a very small amount but the bread was the best we ever had!!! I am hooked and am going to practice, practice, practice this recipe till I know it by heart. Thank you for your wonderful videos.
Yes, practice makes perfect! You can do this!!
Love this recipe. It has never failed!! Make it once a week!
Woo hoo!!!
Your bread looks DEVINE!!! Thank you SO much for sharing & I’m SO glad I found your channel!!! Will definitely be trying some of your recipes. 🥰🥰🥰
Hope you enjoy
Oh Felicia!!! I’ve been making freshly milled whole wheat bread for 20 years- the same two recipes. They’ve been very good but never lovely, lofty loaves. Just made this recipe and it is PERFECTION!!!!!!! Thank you so much for sharing this!! ❤️❤️❤️
Oh good!!!
Wow the bread looks so good 👍
I love watching your videos! So very helpful for me.... the novice! Quick question, after you kneaded your bread, you shaped it and then put it in pans. Why did you skip the first rise of dough before you shaped it in the pan for a rise? Thanks so much for your help!
very helpful to see....even though my bread usually comes out good, it helps to see what others do! thank you!
You are so welcome!
Just made this bread. It is wonderful and the loaves are beautiful. Thanks for all the tips about forming the loaves. I always just tossed them on the pans, lol. This method made gorgeously formed loaves. Thank you!
Wonderful!
This is a wonderful recipe. It took a while but we are now confident to make three loaves at a time since we ate the last one in just one day because it tasted so good. Thank you. Eva
YAY!
Very nice extremely helpful. Thank you!
Thank you for the video. I milled 5.5 cups of hard red and made 2 loads. Amazing! Thank you again for making the video. God bless you.
Fantastic!
Thanks for this video! I'm a total newbie and just made my first loaf of basic bread from Sue Becker's cookbook but it didn't turn out great. I'm going to implement your tips and try again!
That's where I started, too. But after years of trial and error, I found my modified version works better.
Excellent! Thank you!
Thank you, Felicia!❤
❤I been watching you for a little while and I made my first homemade bread so excited I am 67yr kinda old to start but I'm so glad I did I used Ezekiel flour and Alp unbleached flour
Welcome!!
I love your videos, I have been making bread with hard red/white wheat berries since seeing your videos way back! Thanks sister! I also made a bread slicer out of an oak board I had laying around so I could cut them straight! God bless!
Aw I'm so glad you stuck around.
Felicia, I love your bread recipe, it's one I use frequently. I'm glad to see you've gone down in size with making three loaves, as making two, really does make large loves. It has impressed many people that we've given them to, but it's a lot of bread. I'll try this next time. I actually just made 6 burger rolls with 1/3 of the recipe, which was perfect for a little over a 100gm ball. Thanks!
Is the baking time the same for hamburger buns?
I’m having a similar problem, I love the recipe for 1 loaf on her conversation chart but it’s just a touch too big and I’m not sure how to size it down 🤷🏻♀️
This turned out great! Since starting to mill my own grains, I tried several recipes for sandwich bread and they turned out too dense or too soft and crumbly. Thankfully after trying your recipe, it worked perfectly! I’m so grateful, thank you for sharing it! ☺️
Wonderful!!!
Awesome video, thank you
Made this today... Perfection! Thanks!
YAY!!
Holy crap! so that is how you make soft bread, its all in the folding of the bread! wow I feel like an idiot , I can't wait to try this new technique!
This is great. I made one loaf and it rose in 20 minutes and then I was almost afraid it was going to hit the top of my oven. Now to wait for it to cool 😂
I really enjoyed watching you make bread! I've recently started to grind wheat berries into flour and learning how to bake with it. My first try the bread was kinda dense, and I've since learned that I need 1/4 cup water per cup of flour (using regular bread recipe). I need more recipes! Thanks for sharing your wisdom.
Here you go: grainsandgrit.com/recipes/
I’m a newbie! Been at this for about 6 weeks. I found Sue Becker thru you. I decided to invest in my family’s health and bought a mockmill and the ankasrum. Game changer from my kitchenaid. I got Sue’s book and use her basic yeast bread recipe except I tweak similar to yours. I make a sponge first by adding all ingredients except the vital wheat gluten and salt. I use 2-3 cups flour for the sponge. It sits for 30 minutes until it is bubbly and rising up. Then I add rest of flour and salt.....I’m in east tx and have found I need 5-5 1/2 cups flour. And sometimes when that is still fairly sticky I add oil to my hands and knead which makes a world of difference. Now my problem is that we are going thru it faster than I expected! Especially when I make cinnamon bread. I am gonna have to get 2 more loaf pans and double the recipe! I am trying and herb bread next! Then brownies.....we are loving the positive digestion!
Her brownies in that cook book are SUPER good! It's my go-to brownie recipe! So glad you have started your milling journey and WELCOME!
@@GrainsandGrit oh my! Just tried the brownies and wow! Yeah this will be our brownie recipe going forward!!!
I always love your content. I've found.... to my despair... that freshly ground is a whole different animal than store-bought. All the bread making I learned over the years had to be relearned. BUT... it's so worth it, esp when people say, "How do you get your bread so light and fluffy?" That's worth every bit of trouble.... and knowing I'm feeding them not only yummy bread but truly healthy bread. That's really cool.
Yes, it really is sooo different! But that's why I'm on here sharing my recipes - took me long enough to figure out these conversions, so I can save people all that time.
When we found this recipe we made our fourth loaf of bread. We followed your directions exactly except we used less honey. I do not like sweat bread. This bread turned out much better than the other three but it still sunk a little in the middle like the other three. It did taste much better though. Eva
Great video loved how you explain everything so well , would you mind telling where you got the rolling pin you used to roll out dough ?
Check out my Amazon storefront: www.amazon.com/shop/grainsandgrit
Wow so nice my friend😊
Hi thank you for all your wonderful recipes and your wisdom. Can I make this without oil? Maybe use flax meal and soy yogurt?
I found you last year and bought a mill and whole wheat berries and learned how to make fresh bread. We love it. It takes some time but that stuff at the store is mostly junk. Now i got lazy after 2 knee replacements. Now i’m getting back to making it. Instead loafs can i make it more rustic. My proofing basket is round and i lay on a baking sheet. I understand baking time may change some. I think 2 loafs that way.
Yes you can! ruclips.net/video/RHg6BsbVOFo/видео.html
Bosch mixers are awesome. My mom was given the Bosch mixer and Magic Mill grinder for Christmas when I was in Jr High, she is still using that mill and mixer some 43+ years later. So to that point her bread is like a rock, no offense but it is too dense for me so never thought I would find myself here. Never the type to wade into anything I plunged-- purchased the Nutrimill Harvest and Bosch mixer (Pleasant Hill Grains) and it arrived a few days ago. My first loaf is baking as I write this and the house smells awesome. Thought making bread was a day long process, especially if milling the grain, well just discovered this is not so---I did it in a few hours (learning curve). Can already tell the loaf is not going to be a rock as it was an over achiever "rising" loaf. Oh my that instance yeast is the greatest thing, since sliced bread....ok corny. Glad that I found your channel and looking forward to this adventure. Next is Ezekiel bread--still collecting all the grains and beans.
Haha, glad you're having fun on this learning journey.
Will this do hood in my kitchen aid with the dough hook
Love your recipes! Thanks so much for all of the incredible information you put out.
I just tried this recipe last night. It turned out really well! One question: if I'm getting bread with slightly more density at the bottom of the loaf (much* less of this issue with this recipe than others I have tried!) do I just need to work on rolling it thinner and the shaping portion? Or is that an indicator that I let it rise overlong?
That being said, it's still a wonderfully soft bread that I will keep making and working on. :)
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
I’m so thankful for your videos and recipes. ❤
Can anyone tell me why my bread is so crumbly ? What I’m I doing wrong? I do live in a high altitude also, and would like to know what adjustments I need to make?
Thank you . ❤❤❤❤
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
Hello 😊
What a blessing .. I just came across your channel looking for information on grains and how to mill and what kind of grains to buy 👩🍳
And how to use the grains
Should I buy soft or hard grains .
Should I store grains in big containers or small
What size of absorber in 5 gal buckets…
I ‘m new to grains . I have been reading up information ..
But wow there so much and where to start 😅
So I brought a small bag of hard Grain..
I have bake homemade breads from Kolache’s to cinnamon rolls
And butters breads to camp fire cowboy breads
Most of my life . Learned from my grandma and mom
I was raised on a ranch baking and cooking
And we got our flour and corn meal in huge 50 lbs bags
But fresh grains is all new to me ..
and I got tried of looking at videos so I took a break
And this morning I was getting ready for work
Your video pop up
Interesting .. so in between my classes I saw one of your video
Interesting on grains great
So now I be watching your videos and trying out your fun recipes
I’m excited to watch more of your videos
Thank you for your time and kindness 😊
And I ‘ll ordered some grains
Thanks you again
Blessing
👩🌾
Welcome aboard! And check out this free Newbie Guide: grainsandgrit.aweb.page/p/9c8bc1a1-3bc6-448d-a2c4-87521806fc0c
I made this recipe today and had to add approximately 3 more cups of flour. This is my first time using the mill I bought May 2022! The loaves just came out of the oven, cooling now. They rose very high.
Wow, that's a lot! But I'm glad it turned out well. In baking, it's more about getting that dough right than just assembling a set number of ingredients like a puzzle.
Could you tell me what size your 3 loaf pans are? Thanks so much for the great recipe!
I just acquired my mom's old stand mixer but it does not have a dough hook. Okay to use the regular ones to knead??
Please don't skip the part where the grains go down the mill and come out flour. I love that part. Very satisfying.
I love it too but for the sake of time I edited it out of this video. Plus in my Wondermill you don’t see the grains come out as flour. With my Nutrimill Harvest, I do 😀
u can always look up her other videos and watch the grains come out.
Love your content. Thank you for this the bread is amazing!!!! But I need help, I keep getting a whole in the center of my bread… how can I fix this? Thank you!
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
Great tutorial! I have glass loaf pans…do I butter/grease them before baking?
yes
I’ve been using a KA grain mill attachment for my mixer, and am upgrading to a wonder mill soon. Just curious what setting you use to mill your flour for bread baking?
Just the fine setting.
Just watching some bread videos while I wait for my last batch to rise before baking. Curious about how others are doing it. Your process is very similar to mine, which is based on the Urban Homemaker's recipe for bread with freshly milled flour. I use a Bosch Universal, too, but mine is at least 20 years old. Love that thing! One question: Did you grease your pans? I didn't watch the entire video, just skipping a bit through here and there, but I didn't see anything about oiling or greasing.
I was coming here to ask the same :)
Can I use
spelt and Emmer together for this recipe?
So, do you use an active yeast instead of an instant?
LOVE your vidoes! Thank you so much.
You are so welcome!
What brand pastry wheel is that?
I have a Nutrimill Artiste mixer. Can my mixer handle this size recipe pretty easily in your experience? (Thus far I have never used more than 7 cups of flour in one recipe.)
It's certainly better to have more power, but yes, it will hold up.
Hi Felicia! I just discovered this bread recipe and am looking forward to trying it later this week (not tomorrow, I’m canning…lol). I was wondering, though, is your cheat sheet for this recipe still available? I tried to get to it on your website but can’t go beyond the kombucha ad. Thanks!
You can sign up to receive the free Ingredients Quick Sheet here: bit.ly/3oHygFi
I just discovered your channel. I am wanting to buy a grain mill. I probably will never want to make breads that have coarse chunks of grain in it so between the Wondermill and the Nutrimill Classic, which one would you choose if you could only have one of them?
Love the bread!!! Can I double the recipe in the Bosch?
Yes you can!
I wanted to ask you how is this milled flour any different from the whole wheat flour I can buy in the store cuz the one I buy in the store there's no way I can get nine cups of flour with three and three quarter cups of water the dough would come out way too dry so is this flour different?
Ty for this.
I still struggle but haven’t thrown in the towel. 😂
I find using these whole grains has allowed me to still have bread as white flour absolutely kills my A1C1 numbers
That being said , how do we convert recipes so we can make some other types of breads. Brötchen is one I am trying to accomplish
Ty and God Bless you and yours ❤
The video is old, I need to update it but this is about recipe conversions 😀 RECIPE CONVERSIONS | November Live Q&A | How to Convert Recipes to Freshly Milled Wheat
ruclips.net/video/RynQe8dRL-o/видео.html
Will my KitchenAid be fine for proofing and kneading? I worry about the metal bowl and yeast.... Thank you for sharing your recipe. My sourdough is super heavy for sandwiches, so I was looking for something better and came across another of your videos. I was so intrigued that I purchased a mill and went to a local grain store to pick up some wheat berries. Can you use half hard red and half hard white for this recipe?
I am going down the rabbit hole. Thank you for inspiring me to do more for my homestead!!!!! I look forward to trying this recipe. THANK YOU!
I often mix hard wheats. They both are good for loaf breads.
Have you heard any feedback about what mixers work for this recipe? My standard kitchenaid is too small for this recipe and I've been looking at used bigger kitchenaids. I can't justify paying for a bosch, unfortunately.
Yeah, if you download my free Newbie Guide, it has a lot of info on mixers for you: bit.ly/3XgUWrD
Hi Felicia! Thank you for this recipe! I have tried it twice now and I really like it. I have a question though. The first time I think I added too much flour and it was kind of dense. This time it was perfect except that it rose so much that it was drooping over the side after baking it. I used the 1 loaf recipe I got in the email you sent me. Should I try cutting it in half and making 2 loaves? Oh, yeah, I live up in the mountains at 6700 feet.
Uh oh, yeah you might just get another bread pan and split it I suppose.
So what size pans are you using? I downloaded the Quick Sheet and want to make sure I have the right size pans. I’m thinking the ones I have are smaller than yours. They are the 1 lb USA, but I usually put about 1 ¾ lb of dough in them to make nice loaves.
Is there a reason why you don’t use most of it all the flour for the sponge?
Thank you for your videos!
You just need some of the flour for a sponge, not all.
Trying this recipe today. They look good baking now. I noticed you did not use dough enhancer, or gluten, is this something you prefer not to add or just not this recipe? Love the video , checking out your links.
Why would I add extra gluten to my dough? It's already in the wheat I milled.
I made this recipe, and the bread is cooling now. Super excited to try it later! I have a question though. In the recipe it asks for 1/4 TB of yeast. I can't find a 1/4 Tablespoon or a 1/2 Tablespoon measuring spoons. I had to guess with the yeast, little nervous. Can you tell me where I can find Tablespoon measuring spoons? Thank you so much!
You should be able to find measuring spoons just about anywhere - Dollar General, Walmart, Amazon, Publix, etc.
I’ve never seen a 1/4 Tablespoon before either. I’ve been using 2 Tablespoons plus 3/4 teaspoons of yeast and it seems to work fine.
Felicia, I too, am a loyal follower. On your Quick Sheet, the 1 loaf is about what size 1lb, 1/5 lb or 2lb? I need to pick the right pan to bake it. Thanks. Kamila
I ended up downloading your quick sheet before I watched this… I made 2 loaves. I will definitely make 3 next time!! Question… how many loaves do you think I will get if I use the 13 1/2-14 1/2 cups of flour recipe? I’m guessing 4??
Yes, 4 loaves! You can possibly divide up into 5 smaller loaves if you want.
Hello Felicia, I've been doing bread for a little while and I fell on your RUclips site. I'm very interested to try your recipes. At this time, I would get my flour at the mill not too far from my house. Now, is there a specific grind I need to ask or simply take what they have?
Also, can I use the same recipe with white flour (does quantity of flour change) ?
Thank you very much in advance for your reply.
Stéphane :)
I would just get their bread flour (fine milled). No, APF recipes do not work for whole grain. This is literally why my channel exists - I do all the mad scientist experimentation to convert them! :-)
Can you please send me a different link for the cheat sheet. I have tried several times and don't receive the sheet after signing up. Thanks again for your time and videos.
Uh-oh. Send me an email at Felicia@grainsandgrit.com and explain your situation. We'll get you hooked up.
Is your pan greased? And if so, with what? Can you line the pan with parchment? Thanks in advance!
This is so late, but I’ll answer for her 😉 it is greased. You could use parchment paper, just snip the four corners so it drapes over & doesn’t rise weird.
Is one type of oil better than another? I know we all have our preferences but I'm curious as to what others use. Thank you.
Depends on the bread, but I typically use either olive or peanut.
IN Austria whe dont use hard white or red wheat only for noodles or a little in pizza dough.
So you allways work whit hard wheat Durum named herein in Europa.
What should i take for.
Thanks lg
Auf Deutch, bitte?
In Österreich haben wir keinen Hartweizen nur im Pizzamehl oder in Nudeln.
Sie verwenden immer Hartweizen rot oder weiß, was soll ich verwenden?
Bei uns ist alles Weichweizen soft wheat
Ist das ok für Ihre Rezepte?
Danke
Lg
Sie sprechen Deutsch schön!
How do you store the bread after it has cooled? And how long will it last before going dry or moldy, etc.?
It should be eaten within a day or two for best results.
Should come international and let us work together. I have just decided to make whole bread hopeful I can find these grain in my country though
Hi sister :) I'm new in this fabulous community so forgive my ignorance. ;) Does this recipe only require ONE rise due to the instant yeast being used or is it due to some other reason? I used your affiliate link earlier yesterday to order my new Bosch....thank you!
Welcome, grainie! My theory is it's the freshly milled flour, and yeah, the instant yeast might be partially responsible.
Not knowing anything about wheat berries I bought soft white and soft red, can I use them to make this bread?
No, soft wheat won't rise in a yeast bread. You need hard red and/or hard white.
@@GrainsandGrit Thank you so much for answering my question. Many people don’t take time to answer questions. So thankful for the wonderful recipe. I’ll be making it in a few days.
Someone may have asked, but does this work with pre ground wheat flour that I buy from my local market? Thought I'd ask before I try. Thank you.
If it's fresh, yes. But keep in mind, wheat oxidizes fast (it goes stale). That's why the stuff in stores is garbage, they have to kill it so it will last on shelves longer.
What do you think I should charge when making three loaves?
I would just factor in how much your ingredients are worth and how much your time is worth. And remember, this isn't anything like what you buy in the store for $2 a loaf.
Felicia where may I get the measurement for flour chart you mentioned?
Oops forgot the link! Here you go: bit.ly/3pvI5TE
What type of wheat berries would you use for soft fluffy cinnamon buns?
I use hard wheats so they'll rise, but you can always experiment with softer grains: grainsandgrit.com/soft-and-simple-cinnamon-rolls/
Buying a grain mill is not in the budget right now, but I have purchased 100% whole white flour made from hard white wheat from Azure Standard. Can I use that flour for this recipe? If so, do any of the measurements change? Thank you
Any hard wheat will do for yeast bread.
New subby! Thank you for sharing the recipes, tips and God's word! I watched your video' on the heretical diets to avoid.
Oh boy, then you saw feisty me. I'm usually more toned down, haha. Welcome!!
I halved the recipe and it made one loaf and 4 hamburger buns. The flavor is great.. but it turned out pretty dense. I'm thinking once the bread (it's a pretty loaf) is cool enough to slice, it might end up too dense, as well... (I used a Pullman pan -1 pound loaf, and my bread weighs a bit over 2 pounds). It didn't rise as much as I thought it would/should and my yeast was from a fresh new pack. My husband and I had a roll each for dinner and we had to "dig" out some of the inside. Any suggestions as to what I might have done wrong? It was my first time making bread and using my own milled flour (organic, half hard white, half soft white.. Azure Standard berries).
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc