I love to make homeade bread. I have a high speed flour mill that is WONDERFUL to grind up different grains. You can even grind up corn to make cornbread. I've put quite a few pictures to give you an idea of how to do this. I usually put all the bread ingredients in my bread machine and put it on the dough setting and let the machine take care of it, but for some time I have been wanting to use my new Kitchen Aid with the dough hook to see what kind of a job it does. It did GREAT! I love the texture of the bread and it only took 10 minutes to knead the dough. I did have to let it rise in a big bowl for a little over an hour, which was no big deal. If you have a morning or afternoon to kill, this would be a great way to use that time and come up with something really tasty and good for you!!
This is the wheat I poured into the top of my mill to be ground into flour. This is a type of wheat called White Wheat. White Wheat has a mild flavor and makes a lighter color loaf. There is also a Red Wheat, which I also use sometimes. Red Wheat has more flavor and that more "whole wheat" taste and makes a darker colored loaf. For people who don't really care for the strong taste of wheat bread, the White Wheat would be the good way to go.
I probably should have started with this picture first, but this the high speed mill I use to grind up my grains. As you can see, this mill is a Nutrimill. It has different speeds so you can grind the grains up really fine or grind a coarser consistency. I use the high speed and fine setting so I get a finer and lighter flour which rises better. The coarser the grind, the less rise you get but still a good loaf.
The above picture is the finely ground wheat. You can mix different grains if you like. I have some rye that I think I will put in next time. I will also grind up some
Flax Seeds in my mini food processor to add to the flour sometimes. Besides
Flax being good for you, it also gives the bread a soft texture.
This is my measured out flour. I am adding one tablespoon of gluten flour . Gluten is the protein of the wheat. You have buy gluten already ground. Adding a small amont of gluten enables the dough to rise properly and will give a softer loaf of bread.
I put my warm water, honey (ACTUALLY, I FORGOT TO PUT THE HONEY IN THIS BATCH BUT IT STILL WORKED) coconut oil, and yeast in my mixing bowl and let sit for a few minutes. You can see the yeast is starting to bubble up. I then dumped in my wheat flour.
Here's my mixer mixing it up. I LOVE IT, I LOVE IT. It was sooo easy and quick. I let it knead for about 10 minutes. I thought I took a picture of me stretching the dough out to see if it was ready, but APPARENTLY I didn't. Anyway, you take a pice of dough and stretch it out and if it stays pretty taught when you stretch it out and doesn't pull apart real easy, it's finished mixing.
This is the SECOND batch I made and didn't forget to put in the honey. It has already risen somewhat but not finished.
This is the first batch with NO honey. It still rose. Before putting the dough in the bowl to rise, I poured about 1 tablespoon of olive in the bowl and rolled the dough around to coat all sides all the dough. I also covered the bowl with a cloth and put in a warm place for the dough to rise
After the dough has risen and I have punched it down, I set my stoneware bread pan next to my bread board and roll my dough out in a rectangle the length of my bread pan. I actually smack it down with my hand until I get it flat enough to finish with a rolling pin.
I then start rolling my dough. You can also sprinkle with cinnamon, nuts, rasins, etc. I suggest if you do add ingredients to brush your dough with melted butter before adding cinnamon etc. Everything will stick to the bread better if you have the melted butter to act as a glue.
After rolling into a loaf, kinda tuck the ends under a bit and put it in the pan. Nice Hugh! I like the even loaf, end to end of the pan. I have a cousin that can roll bread dough into such a nice loaf to put in the pan, but I don't have that talent! It's easier for me to roll it up.
I cook for about 35 minutes at 350 degrees. I use a meat thermometer to check the temperature. When it hits 200 degrees, it's done. This loaf turned out really good, but got a little dark on top. I like to put an aluminum tent over the top after about 7 or 10 minutes of cooking, and I forgot and waited too long to put on the tent.
I like to brush oil on top after it's done and while it's still hot. I'm brushing on
Walnut Oil. I usually brush on
Almond Oil but didn't want to take the time to look for it in the pantry. As you can see in the picture below, brushing on the oil kind of krinkles up the top of the loaf but gives it softer texture.
This is the FIRST loaf that I forgot to put the honey in. As you can see, this one is lighter because I put the aluminum tent on in time. Actually, it probably could have browned a little bit longer because the top crinkled some after I put the oil on it. I'm hard to please. This loaf ACTUALLY had a pretty good taste even without the honey. It sure tasted good with butter and jelly on it!
Lighter Colored Loaf
Darker Colored Loaf
I pulled out some of the dough with honey and made hamburger buns for our charcoal grilled burgers we had for supper. This was my first attempt at burger buns. These were FANTASTIC. Thanks to my cousin for the great idea.
