My first thougths go out to all the restaurants and eateries who used my flour and are now forced to be closed. I hope that you find a way to keep baking your good and healthy food.
Today is April 16 and the sun is shining, I can't wait for Spring to arrive!
I have a couple of busy weeks behind me. My husband, Case, worked hard to set up my new stone-mill,
automatic grain delivery to the mill and automatic sifting while milling.
I painted all the welded parts, wood cases and cleaned up after him:)
Everything is running now smoothly and it is a joy to work in the mill.
You might see a slight change in the flour. This stone is 20 inches and keeps the flour longer between what seems to makes the flour finer.
I love to work with this flour, my bread turns out even better.
And I do work a lot in the mill to fill all the orders I am getting for the 5 lb. bags.
I realize that my flour is going to a lot of people who are using it for the first time. I hope you like this kind of flour! And if you have any questions please feel free to contact me.
A question I often get is that people find that their breads dry out faster.
What to do about this?
This whole wheat flour requires more moisture and would like to have more time to soak up the moisture .the flour "opens up" and will get a softer inside.
When I use the breadmaker, I often put all the ingredients together the night before, except the yeast and let it stand overnight. The next morning I add the yeast and put it in the machine to make my dough/bread.
I will also add my recipe that works very well for us. The bread tastes good, is not dry and freezes well.
100% whole wheat bread
Ingredients:-3 cups whole wheat flour
-1 tbsp sugar/honey
-1 tbsp yeast
-2 cups warm water
-2 cups whole wheat flour or 1 cup spelt flour and 1 cup red fife flour
-2 tsp salt
-2 tbsp oil
Instructions- Combine first 4 ingredients in mixing bowl with wooden spoon. Cover with plastic and let stand for 25 min. Add the last 3 ingredients, knead with dough hook or by hand for 25 min. Divide the dough in 2 and shape into 2 loaves and into 2 greased bread pans. (I use the smaller size bread pan). Let rise for 30 min. In the meantime preheat the oven to 425 F (last 10 min of rising) Bake bread for 23 min or until loose from sides. Cool on a rack.
If using partly spelt and red fife flour, reduce kneading to 8 min.
Let not over rise.
I use 2 cups of the white whole wheat in the second step.
I put it unsliced in the freezer.
Hope this helps for you and your family!
A first peek at my new mill!
Leave a Reply.