The Best HOMEMADE Sandwich Bread | Learning to Work with Fresh Milled Flour
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- Опубликовано: 6 окт 2024
- Hey Friends! Here is a video to help and encourage you on your bread making journey. Learning a new skill or finding the time to bake from scratch can seem intimidating and overwhelming; I want to show you just how easy it is and its many rewards. We are making The PERFECT Loaf of Sandwich Bread today. I'm also learning how to work with freshly milled grains. I recently purchased a Mock Mill to start milling my own ancient grains and I'm learning how to use that with you today!
Thanks for joining me!
Kelsey
Links to items I used:
Redmonds Real Salt: amzn.to/3XjNIDX
Pullman Loaf Pan: amzn.to/3Wm8QZ1
Measuring Cups and Spoons: amzn.to/3wvECs9
Active Dry Yeast: amzn.to/3Wqshjs
RECIPES:
Sandwich Loaf: Makes 2 Loaves
Mix 2+3/4 C of warm water with 1.5 Tablespoons of active dry yeast and 1 Tablespoon of sugar. Allow to sit for about 5 minutes until bubbly. Add in 1/4 c of honey 2.5 tsp salt and 1/4 C of either butter/oil. Finally add in 5-6 cups of flour kneading for 8-10 minutes.
Place dough into greased bowl for one hour.
Divide dough in half, shape into 2 loaves and place in greased pans. Let rise one more hour until it has reached the top of the pan or just above.( it will rise more in the oven)
Bake at 350 for 30 minutes until golden brown.
Let sit for 5 minutes before removing from pans and brushing butter on the crust.
For a Kamut Loaf:
3 Cups warm water
1.5 Tbsp Active Dry Yeast
1 Tbsp Sugar
1/4 Cup Butter
1/2 Cup Honey
1 Tbsp Salt
6 Cups Kamut
Bake at 475 for 5 minutes and then lower the temp to 350 and bake another 25 minutes.
ENJOY!
#homemaking #homesteading #bakingbread #sandwichbread #breadrecipe
As a new user of a stone grinder, not everyone gets the best guidance. I am lucky enough to have a professional baker and stone grinder user at a bakery near my home. He started a bakery and a windmill-drawn stone mill in the early 70s and is today the largest company that bakes only with wholemeal flour. He instructed me to start the grinder on the Max Coarse setting, turn the handle until you can hear the stones just kissing each other. Remember the setting, put the grain kernels in, if you want finer, turn towards fine grinding. When you can hear that the grinder is running towards empty, you turn the setting towards coarse so that the stones do not touch each other. So never run the grinder without something to grind. That way, the stones don't wear each other out. I bought my grinder almost 15 years ago and have used it a lot. Yesterday I took the grinder apart to clean it. The stones look really nice without shiny wear marks, so it pays to follow the experienced baker's advice not to let the grinder run with the stones touching each other. You set how fine the flour should be after you have started with the kiss setting. When there is something in the grinder, the stones do not touch each other, as they are slightly pushed apart during the grinding. Especially the finest setting wears the hardest by running with an empty grinder.
Hello there. Great video. I will say I make sourdough with Kamut and Einkorn freshly milled flours amongst other things and you will not get the same rise as you do with AP, but that is because the fiber is not being sifted out. Also, you want to kneed it a little more and let it sit for a few minutes so that the grain can absorb the liquid. Hope that helps. Blessings ❤
I vote Millie (as in mill-y 😉) short for Mildred which is definitely old fashioned!
I recently found your channel and have been working my way through all your videos and have been really enjoying them. I love how calming they are and full of tips and tricks. I think Hayley (Mills) would be a good name for the Mill sending love from the uk xx
I tried your bread recipe. It's a WINNER! Thank you for sharing. I am putting it in my regular rotation.
Wonderful! I’m so glad you enjoyed. Thank you 🤍🤍🤍
Hi im new on journey to not only learn to bake but also using fresh milled flour. I was avoiding bread and gluten because I was tested gluten sensitive, but once I came across Sue Beckers’s amazing videos and found out about the reason so many people sensitive to gluten is because of how flour is made n processed. It’s a totally dead product.
Fresh milled Flour is so nutritious and balanced the way God created it. The store bought flour , has extra added gluten to it further throwing off balance n ratios store bought flour doesn’t have the bran which has natural fiber so good for you besides all the other nutrients store bought is void of-dead product. Just getting starch n protein.
If you haven’t watched Sue Beckers’s videos on the Bread Beckers channel or listened to her podcast Sue’s Healthy Minutes. I recommend them. She gets lots of testimonies
Thank you for your videos you’re an amazing young woman n an inspiration
BTW I would recommend combining with Organic hard white wheat berries over stire bought flour
I loved following your experiment. I bought a Mockmill 100 months ago but I have not used it yet. You encouraged me to jump in and give it a shot.
Phil because he helps fill bellies. 😂 and loaf pans.
This bread definitely deserves it's own video! I have made this loaf almost every week (outside with 1/2 whole wheat flour & 1/2 all purpose) ...it is our family favorite 💖💖💖
I’ve been working with freshly milled for awhile now and the shaping is really important. Every time I get lazy and don’t give it a lot of tension I get air tunnels like that.
Hi! I have found slicing my loaves with an electric carving knife to be life-changing! I was always having trouble crushing the bread and the slices always came out weird. First time using the electric carving knife they were a bit weird at first, but I could finally get the slices as thin as what we buy at the store! Just thought I would throw that out there for the next home baker who needs it! 😊
Good idea! I never have thought to use mine. I'm going to try. Thanks for sharing.
Thanks for sharing your adventure! So glad you are grinding fresh berries. I love your how you make all your bred for the month video! Inspires me. I am also doing the same with grinding freshly milled berries!!
Sue Becker definitely has great info!! Love you channel!!
Hey Kelsey, I just had a moment to catch up on videos. I always love yours because they are so practical and remind me of how I WANT my kitchen to function.
I’ve had my Mockmill for about 2 years now and have tried all kinds of wheat berries. I love kamut and Einkorn but I also really like spelt. It seems to work better for me and hubs likes it best. Looking forward to seeing you use your Mockmill to the fullest.
Blessings on your day!
Mimi
Hi Kelsey...
Awesome video. I've been looking at mills.
I suggest Elijah as a name. You know the story when he asked the woman for bread and she had very little oil and flour. He assured her she had plenty, she obeyed and she was blessed with never being without!
I'm off to the kitchen to make challah for the weekend!
Y'all have a blessed sweet week! ♥♥♥
Beautiful, thank you! Challah sounds delightful, have a lovely weekend ☺️
I have not used Kamut but I mill my own grains and find that fresh milled needs more time to absorb the water. I generally let it sit for a few minutes before I knead it. That seems to help.
I’m so excited for this content! I mill einkorn mainly and need more whole grain einkorn recipes! I would suggest purchasing the einkorn cookbook by Carla bartolucci as well 😊
Hi. Great video. Your bread looks fab. I’m a sourdough bread maker. My recipe takes three cups of flour, so I use one cup of Kamut and two parts AP flour and it turns out great. I also use Einkorn. However…..now that I seen your video…I might have to try using 100% Kamut, I do notice my dough rises less even with the one cup of Kamut or Einkorn. Anyways great video girl 🇨🇦🌷
From what I’ve experienced from online recipes they mix different grains with kamut also. Thanks for sharing
Great video, I did my everyday bread with half white wheat grains and half red wheat grains and it was delicious. My advice is to use a combination of white wheat and Kamut. White wheat grains have more gluten and I think that is what was missing. Great job, keep it going.
I just made your bread recipe and it came out delicious and perfect! Just wanted to add a disclaimer: do not use a silicone loaf pan! strangely, it did not rise as high and beautifully as the loaf I made with the metal loaf pan. I need to invest in more metal loaf pans 😂 but I am so grateful I found your recipe, thank you so very much for sharing it with us, its a keeper! ❤
If you shape your loaves, fold them over several times and then make them into a shape. You’re less likely to get that hole in the middle. Generally comes because when you just put the dough in the pan without folding it, it’s almost like a cake batter and it just rises and makes a hole in the middle.it needs some structure to it.
You have no idea how helpful this was to us!! We too are on the "grind your own wheat" at home adventure, and I keep getting poor crumb and air pocket issues. I will be looking through the comments to see if there are any seasoned grinder/bakers for helpful tips. I've been using hard red and hard white wheat berries. I have used spelt in sour dough english muffins, but not regular bread. I have not yet tried the Einkorn or Kamut.....
That Kamut bread looked amazing! I havent decided on a grain mill yet but it is on my list! I have been baking bread for over 45 years now and there is just nothing like fresh homemade. I totally stopped using olive oil about 15 years ago, it always had such a strong and rancid smell and flavor to me. I now use almond oil or avocado oil and the Chosen brand is wonderful. I always make 3 loaves out of a two loaf recipe for us, older folks here and the size is perfect for us so each loaf is usually about a lb after baked. Might be an idea for the kiddos if you wanted to use a regular pan. Thanks for sharing your recipe and also the different outcomes! Have a great day!
I have found that the amount of liquid added, varies from AP flour to fresh milled flour.
Great job!
You made holy bread 😂
I was actually crossing my fingers at 25:00 😆 happy it worked out. Super interesting to see different grains being used. I'm a whole wheat grain/rye bread kind of gal, but you have picked my curiosity, maybe its time to try something different.
Great job Kelsey!!
This video comes at the perfect time! My mockmill will be here in a few days 😊 we can learn together
Awesome! I love learning new things ☺️
I saw your bread loaf recipe on Instagram and am planning on making it this week. I got excited when I saw this video! It’s the perfect loaf that is spongy/moist and doesn’t crumble.
I love your mock mill. I’m not very good with selecting names, but I’ll give it a try… 🤔 how about: Matilda? Trying to stick with the “M” for mock mill. Thanks for the tutorial, I love how you explain things. Thank you for yet another wonderful video. Have a nice weekend! ❤
Fantastic video Kelsey! This morning was Azure pick up day and having done that it’s a good reminder that wheat berries of all sorts are available thru Azure if folks have a drop sight that is near them. I can’t wait to watch your adventures with the mill. I purchased one that I haven’t used yet 🤦♀️ but I’m getting there. Will absolutely go back to this video for info and encouragement to get started with it. Have a wonderful weekend!
Oh, in offering a name, I think Madeleine is fitting. 😊
Hey Kelsey, I have been looking for a tried and true sandwich bread recipe and I can't wait to give yours a try!!😄
I am so sorry for your bread problems but glad to see someone else suffered the same issues l have had. No wind tunnel but dense, crumbly, doesn't last as long. I have tried and tried with hard white wheat. I have kamut berries but read it is more temperamental and thought l was already having enough confidence issues. Would love an update on what you have learn. Thanks.
I have the same mill. No problems
I am going to have to try your recipe it looks so good makes me hungry. I love BLTs just add onions and toast the bread.
Enjoy!
I would suggest instead of using all purpose, flour, mixing a little bit of either hard, red wheat, or hard white wheat, which has a stronger, gluten structure. You’ll still have the benefit of fresh mailed, but you’ll be mixing some of the ancient grain with some of the newer grain.
When baking with whole grain flour the gluten content is less than bread flour and that can affect the rise and texture. Adding vital wheat gluten to your freshly milled flour will help with the texture or substitute some AP or bread flour for the whole grain flour to boost the gluten structure in your bread.
Thanks for sharing
You might want to sift the flour because when you sift the flour it makes it more airy bread
I think Millie would be fitting. Have you heard of you tuber grits and grains she talks a lot about milling grains of different kinds. Nancy from nebraska
When using oil use Canola you won’t pick up the flavor as in olive oil. I would also use a combination of AP or bread flour with the Kamut. Shaping is key.
That is very true but canola is bad for the heart
@@faithofamustardseed8198 you have a point, although there are other options, that would be better, I agree
I personally only use olive, avocado or coconut oil, I wonder if the other 2 might work better. I’ll definitely pay attention to shaping and try adding some ap! Thanks!
@@seedandsparrowhomestead love coconut oil.
Did you grind the kamut on 10 or did you first do the 1 then 10 like you started with the rice? The bread looks very good and I certainly appreciate your efforts to include us in your discovery of grinding berries. I bought a mill over a year ago and have never tried it at all. You are an encouragement to me - I did try making Einkorn and loved the taste but had bought milled flour. So my journey will begin.
I did it on #1 right away, should I have done 10 first?
@@seedandsparrowhomestead I have no idea but wanted to copy what you did and I didn't hear you say what you did when you used the actual kamut flour. I just wanted to know what you did.
Name suggestion (months later, lol) Millicent - Millie for short?
I would make a lavash first it would give the flour time to absorb the liquid better
I think you could knead it more by hand like you did with the store bought flour one
Mortimer the Mock Mill
Will be watching you learn to use whole grains. I got a mockmill a few months ago (Molly). I have not made a successful 100% grain loaf yet. If I use 50% AP flour and 50% whole I’ve gotten much better results. But would really like to do 100% whole grain. Where did you get the Kamut berries?
It’s definitely a learning curve! I purchased the kamut from The Food Nanny!
Millfred for the name i think would suit the machine
I'm just seeing this, but how about Millie?
Did you use those other beads with the air pocket in them for bead crumbs?
They were actually perfect for “egg in a basket “ 😂
Kelsey, would you forward the bread recipe that someone gave you at your bridal shower?
Hi! You can find the recipe in the show notes ☺️
@@seedandsparrowhomestead oh ok! I thought that was a revised recipe after milling your own grains. Thank you so much!
Do you usually wait until your loaves are completely cooled before slicing?
Let’s say 80% of the time I do 😂😉 the other 20% we just can’t resist!
@@seedandsparrowhomestead Just curious because every time I make bread it does not slice even half as nicely as yours 😅 I gave up on making loaves for my husband’s lunch and make rolls for that reason. Perhaps it’s less because I slice while it’s still a little warm and more the recipe I’m using… not sure
Name your new grain mill "Elsie".
Gerald the grain mill😂
My suggestion too much yeast, and if using honey leave the sugar out. Warm water 2 teaspoons of yeast, it will activate just fine without sugar.
Where do you purchase your Kamut?
I got it from the food nanny!
What kind of oil?
Mrs. Ruth..or just Ruth❤
Omer means “sheaf of wheat” in Hebrew.
Mill name = Milly (as in Millicent)? or Mildred? Not terribly original but apt I think. x
Is your "all purpose" flour Einkorn or just store bought all purpose flour?
It is an organic white wheat that is all purpose ☺️
@@seedandsparrowhomestead Thank you! I love your videos
How about martha mill. X
Love it! Thank you ☺️
Was it cup for cup?
Not quite! The milled flour is fluffier and I’d say 1 cup grain milled out to 1 and 1/2 cups flour 😁
Sweet,l thanks.
Mrs. Miller
Hi
Maybe slightly less water, or add vital wheat gluten
Thank you!
I vote stoner
Göbekli Tepe ... Gooby for short 😊
Göbekli Tepe =The neolithic archeological site in Turkey where people first began agriculture and started growing grain and making bread 🤩
How fun! Thanks ☺️