Breads do taste better using whole grain freshly ground flour. They are way more filling then using refined white flour. Our goal is to get off white flour completely but we're keeping some on hand until we get the hang of baking with whole wheats.
I made spelt bread today and it is delicious.
Here are the grains in the hopper waiting to be ground.
And what you we end up with. Fresh flour ready to be used! Smells good too.
I'm using my bread machine today as I do not enjoy kneading bread.
And into the machine and three hours later...
you get this...
Yum! I'll post the bread machine recipe below. I'm waiting on a book from the library by Peter Reinhart that is supposed to produce amazing whole grain breads.
100% Whole Wheat Bread for a 2lb loaf
1 3/4 C Water
2 Tbs Butter or Oil
1/3 C Honey
1 tsp. Salt
5 C Whole Wheat Flour
2 Tbs Vital Wheat Gluten (optional but I added it)
1 T Yeast
Load according to your bread machine. Mine calls for me to load the wet ingredients first followed by the dry and ending with the yeast on top. Program it for wheat bread, 2lb.
Enjoy!
2 comments:
Fresh ground does taste so much better! If you do not like to knead bread, check out Artisan Bread in 5 minutes/day (check the library) --- it's wonderful! I've been making bread with their recipe for over a year. You make a big batch of dough (no kneading necessary) and it can stay in your fridge for up to a week. That way, dough is on hand for pizza, bread, bagels, whatever. We love spelt flour in muffins here. Yummy!
Oh, yum! Let me encourage you to get some hard white wheat (like Prairie Gold or Golden 86). Use it in your yeast recipes (instead of the hard red). It is so delicious, your family will have absolutely no trouble transitioning to whole wheat bread.
Have fun!
And your creativity is beautiful. I'm having fun perusing your blog during my break!
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