I'm looking at the Country Living Grain Mill. Yes, I already have a hand mill, The Family Grain Mill, and while it does a good enough job, I'd like something a little better, just not electric. If I went electric, I'd go with a NutriMill I think. Just preference.
I'm spoiled with "powdery flour" and I don't get that with hand-cranked milling. I can come close, and it's passable and probably just something we will need to adjust to. We grind with the Family Grain Mill on a #2 first. We sift and then regrind, :just tightened: to it's maximum fine setting. And we sift again. I regrind each sifting....maybe pointless to even sift, huh? Anyway, we grind and sift a total of 3 times, then I sift the little chaff that's left over (never had more than maybe 1/8th of a cup on well over 20 cups wheat ground.
Anyway, I'm not thrilled, but I'm ok with it. I need a better whole wheat recipe I guess. I don't get good loft on my whole wheat breads :( I want a whole wheat recipe...not a bread flour recipe where I get to add 3 cups of whole wheat, kwim? Anyone? One that might get at least a decent rise...I can add gluten, I'll even add a cup maybe 2 of bread flour...but I want a nice delicious loaf.
At the Country Living Grain Mill site I found their recipe to try out:
Whole Wheat Bread
2 rounded tablespoons yeast
5 1/2 cups warm water
2/3 cup vegetable oil
2/3 cup honey
1 tablespoon salt
12 to 13 cups whole wheat flour
Add warm water to yeast and let soften for five minutes. Add oil and honey. Stir in about 3 cups of flour, then add salt. Add enough of the remaining flour to make a batter about the consistency of pancake batter, and beat by hand or machine for 10 minutes. Then add remaining flour to a soft, but not overly sticky dough. Turn into buttered bowl and let rise. Shape into loaves, let rise and bake at 350 degrees for 35-45 minutes.
Monday, October 25, 2010
BlogShare: Tennessee Preppers post on Grains
Soft White Wheat, Hard White Wheat, and Hard Red Wheat
It's really not that hard to know how to use the different types.
A basic rule of thumb to remember is this:
If your recipe calls for flour and BAKING POWDER - use SOFT WHITE WHEAT. This would be items like cakes, cookies, muffins - most sweets or dessert type items you want to bake that are supposed to be light and fluffy.
If your recipe calls for flour and YEAST - use HARD WHITE WHEAT. This produces a wheat bread (or pizza dough or the like) that is lighter in texture and closer to what most people are used to from the grocery store when they think of wheat bread.
If you want a artisan-type bread that is heavier - you'll use HARD RED WHEAT. Most times that I've made bread using freshly ground hard red wheat, I mix the flour with a hard white wheat flour so the dough will rise properly and will be a little lighter.
If you have recipes for artisan-type breads that are hard and crusty - hard red wheat will usually work really well for you.
It's really not that hard to know how to use the different types.
A basic rule of thumb to remember is this:
If your recipe calls for flour and BAKING POWDER - use SOFT WHITE WHEAT. This would be items like cakes, cookies, muffins - most sweets or dessert type items you want to bake that are supposed to be light and fluffy.
If your recipe calls for flour and YEAST - use HARD WHITE WHEAT. This produces a wheat bread (or pizza dough or the like) that is lighter in texture and closer to what most people are used to from the grocery store when they think of wheat bread.
If you want a artisan-type bread that is heavier - you'll use HARD RED WHEAT. Most times that I've made bread using freshly ground hard red wheat, I mix the flour with a hard white wheat flour so the dough will rise properly and will be a little lighter.
If you have recipes for artisan-type breads that are hard and crusty - hard red wheat will usually work really well for you.
Labels:
grains
BlogShare: Tennessee Preppers post on Grains
Soft White Wheat, Hard White Wheat, and Hard Red Wheat
It's really not that hard to know how to use the different types.
A basic rule of thumb to remember is this:
If your recipe calls for flour and BAKING POWDER - use SOFT WHITE WHEAT. This would be items like cakes, cookies, muffins - most sweets or dessert type items you want to bake that are supposed to be light and fluffy.
If your recipe calls for flour and YEAST - use HARD WHITE WHEAT. This produces a wheat bread (or pizza dough or the like) that is lighter in texture and closer to what most people are used to from the grocery store when they think of wheat bread.
If you want a artisan-type bread that is heavier - you'll use HARD RED WHEAT. Most times that I've made bread using freshly ground hard red wheat, I mix the flour with a hard white wheat flour so the dough will rise properly and will be a little lighter.
If you have recipes for artisan-type breads that are hard and crusty - hard red wheat will usually work really well for you.
It's really not that hard to know how to use the different types.
A basic rule of thumb to remember is this:
If your recipe calls for flour and BAKING POWDER - use SOFT WHITE WHEAT. This would be items like cakes, cookies, muffins - most sweets or dessert type items you want to bake that are supposed to be light and fluffy.
If your recipe calls for flour and YEAST - use HARD WHITE WHEAT. This produces a wheat bread (or pizza dough or the like) that is lighter in texture and closer to what most people are used to from the grocery store when they think of wheat bread.
If you want a artisan-type bread that is heavier - you'll use HARD RED WHEAT. Most times that I've made bread using freshly ground hard red wheat, I mix the flour with a hard white wheat flour so the dough will rise properly and will be a little lighter.
If you have recipes for artisan-type breads that are hard and crusty - hard red wheat will usually work really well for you.
Labels:
grains
BlogShare: No Ordinary Moments Homemade Granola Bars
Delicious....
The whole site is full of goodies.
I’ve finally come up with a recipe for granola bars that we all really enjoy…and are MUCH healthier than their store counterparts. If you visit our house, the kids will most likely attack you during snack time and offer you one of 'Mom's famous granola bars {their words, not mine!}:
* 4 cups rolled oats {not quick oats}
* 1 1/2 cups whole wheat flour
* 1/2 cup flax seeds, ground
* 1/2 cup wheat germ
* 1/2 bag {6 oz.} of mini chocolate chips
* 1/2 cup brown sugar {or 1 cup if no sucanat is used}
* 1/2 cup sucanat
* 3/4 to 1 cup honey {depends on how sweet you like them}
* 2 tsp cinnamon
* 1 tsp salt
* 1 cup oil {I used a mix of coconut oil and olive oil}
* 2 eggs, beaten
* 3 tsp vanilla extract
To Make:
1. Mix all of the dry ingredients together in one bowl. Combine wet ingredients in a second bowl and mix well. Add to the dry ingredients and mix well.
2. Press the mixture onto a well-greased jelly roll pan
3. Bake at 350 for 25-30 minutes. We like ours a little more ‘chewy’ so I baked ours for 25 minutes.
4. Let cool for about 10 minutes and then cut into bars. Let them finish cooling in the pan.
5. Remove from the pan and store in an airtight container.
Makes: 24 – 36 bars depending on the size of the bars you cut. I made 24 with the first batch and then cut them smaller {more like a store bought size} the next time and made 36 bars since they are very filling.
The whole site is full of goodies.
I’ve finally come up with a recipe for granola bars that we all really enjoy…and are MUCH healthier than their store counterparts. If you visit our house, the kids will most likely attack you during snack time and offer you one of 'Mom's famous granola bars {their words, not mine!}:
* 4 cups rolled oats {not quick oats}
* 1 1/2 cups whole wheat flour
* 1/2 cup flax seeds, ground
* 1/2 cup wheat germ
* 1/2 bag {6 oz.} of mini chocolate chips
* 1/2 cup brown sugar {or 1 cup if no sucanat is used}
* 1/2 cup sucanat
* 3/4 to 1 cup honey {depends on how sweet you like them}
* 2 tsp cinnamon
* 1 tsp salt
* 1 cup oil {I used a mix of coconut oil and olive oil}
* 2 eggs, beaten
* 3 tsp vanilla extract
To Make:
1. Mix all of the dry ingredients together in one bowl. Combine wet ingredients in a second bowl and mix well. Add to the dry ingredients and mix well.
2. Press the mixture onto a well-greased jelly roll pan
3. Bake at 350 for 25-30 minutes. We like ours a little more ‘chewy’ so I baked ours for 25 minutes.
4. Let cool for about 10 minutes and then cut into bars. Let them finish cooling in the pan.
5. Remove from the pan and store in an airtight container.
Makes: 24 – 36 bars depending on the size of the bars you cut. I made 24 with the first batch and then cut them smaller {more like a store bought size} the next time and made 36 bars since they are very filling.
Labels:
homemade granola bars
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