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.
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.
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.
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.