Home-ground flour - First attempt at making bread = not good!

[ForestBeekeeper]

I make sourdough bread.

It takes some getting used to. Sometimes our house is not warm enough to get the yeast to rise. It just takes experimenting.

Good luck !

[elgin]

I've got a loaf in the bread machine as this is being typed.

I mill my own hard red wheat, but my bread recipe uses 1/2 whole wheat flour and 1/2 unbleached white flour. Two things to keep in mind when making bread: 1) measure everything exactly, 2) warm the milk (I use the microwave).

Here is my recipe:

1 1/2 cup whole wheat flour
1 1/2 cup unbleached white flour
1 1/2 tablespoon dried milk powder
1 1/2 tablespoon brown sugar

2 tablespoon butter (or margarine, or oil)
1 1/2 tablespoon honey
1 cup, 1 tablespoon warm milk

1 1/2 teaspoon salt
1 1/2 teaspoon machine yeast

Salt & yeast go into the machine last, make a small hole in the flour for the yeast, then put salt off to the side so that they don't mix while still concentrated.

set the bread machine on the whole wheat setting.

100 percent whole wheat is rather harsh on a body not used to it. I have many hundreds of pounds of wheat in storage, but only 40 or 50 pounds of unbleached flour (I rotate it). In a survival situation, as the white flour starts to run out, I will increase the percentage of whole wheat in my recipe toward 100 percent whole wheat.

BTW, I plan to continue using my electric mill post SHTF. It is a priority use for my battery bank/inverter.

My long term survival plans rely heavily on wheat. My other long-term food storage items are just supplements to the wheat. I believe that wheat is the staff of life. My mill is a key item of my preps.

elgin

[|eric|]

correct me if im wrong but diffrence between white and whole flour is the shell of the grain is pre-grind removed in the white flour so as long as you store the grain
white flour will be available ...

and yes i did make an attempt at bread wen i was younger (about 15 years a go ) and yes it turned brick :P muffins are so simpler ...

[go player]

Since Bridgie likes Alphas so much

I thought I'd chime in with my AlphaBread Real MAN'S recipe... BWAHAHAHAHAHAH

Seriously though homemade breads are NOT, SHOULD not be so soft and limp like Wonder Bread. These breads are mostly air and have so much corn syrup and gluten in them you can't make a decent sandwich out of them!!!

Just falls apart on ya.

Basically I aim to make the densest, heartiest bread I can make. Instead of hamburger buns I use this bread.

I typically use rice flour and or rye. I eat lots of steakburgers/hamburgers so it has to stand up to A1 steak sauce.

Basically all you have to do to make this dense bread is not use as much sugar or use less yeast.

Throw in bread machine along with rosemary, blackpepper, garlic.

What should come out of the bread machine is a hard, slightly gummy, dense loaf with lots of flavor.


Heres what I make my pitas out of... I love hamburger pita pockets with rice bread. Just add blue cheese, onions, A1, shredded lettuce, tomato and pickle.

http://vegweb.com/index.php?topic=8533.0

I just ignore the adding of the veggies into the recipe. Comes out nicely.

Go Player
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[cranky1950]

I finally got around to using my new grindstones on hard red wheat. My first loaf of 100% whole wheat came out pretty good. The flour was much better than just using the metal burrs that came with the grinder. I did have to run the flour through the grinder twice though.

I used this recipe but was too lazy to bake the bread in the oven and just left it in the bread machine.

Serves/Makes: 1 loaf | Difficulty Level: 3 | Ready In: 2-5 hrs

Ingredients:
2 1/2 teaspoons dry instant yeast
1 1/3 cup water
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
3 1/2 cups whole wheat bread flour (more if needed)
1/4 cup nonfat dried milk
1 1/4 teaspoon salt


Directions:
Place all ingredients in the container of your bread machine, or into the bowl of a heavy duty mix master.

For bread machine follow the instructions for making dough.

For mix master, mix with a spoon until dough comes away from the sides of the bowl. Now using the dough hooks knead dough for 6 to 8 minutes or until it becomes smooth and supple. Place dough into a lightly greased bowl, cover and place in a warm place rises and becomes puffy about 60 minutes. Dough may not double in size this is ok.

Transfer dough to a lightly oiled surface and shape into a log about 8 1/2 inches long. Place log into a bread pan, cover loosely with lightly greased plastic wrap and allow bread to rise for 1 hour or until crowned about 1 inch above edge of pan.

Bake bread in a preheated 350 degree oven for about 40 minutes, or it sounds hollow when thumped on bottom of loaf.

Recipe Location: http://www.cdkitchen.com/recipes/rec...ead79644.shtml