BlogShare: Country Living Grain Mills Recipe Share

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.

Food Storage Recipes...

I'm not of the LDS faith, but if you want to build a great food storage, and actually use it, the LDS sites are the place to go.

Here's a couple great bread recipes I can't wait to give a test run here:

WHOLE-WHEAT BREAD
*
Makes 3 loaves
*
1 tbsp. dry yeast**************************** 1/4 tbsp. warm water
2 cups hot water*************************** 2 tbsp. shortening
1/2 cup brown sugar********************* 2 tsp. salt
1 cup cold water**************************** 1/2 cup dry milk
7-8 cups whole-wheat flour
*
Mix yeast and warm water and set aside.* Pour hot water over shortening, sugar, and salt.* Mix dry milk with 1 cup whole-wheat flour, add hot water mixture and 1 cup of cold water, then add yeast mixture.* Add 6-7 more cups of whole-wheat flour.* Knead until smooth and elastic and let rise almost double--then time as follows:* Let rise 40 minutes - punch down, 20 minutes - punch down, and 20 minutes - punch down.
*
Shape into 3 loaves and place in 3 small greased bread pans.* Allow to rise until double in bulk.* Bake at 375o for 40-45 minutes.
*
*
SOFT AND DELICIOUS TWO-HOUR
WHOLE-WHEAT BREAD
*
Makes 4 loaves
*
5 cups warm water ********************** 2 tbsp. yeast
1/3 cup honey******************************** 1/3 cup oil
2 eggs******************************************** 1/3 cup potato flakes
6 cups whole-wheat flour************* 1 tbsp. salt
4 to 5 cups unbleached flour
*
Dissolve yeast as package suggests.* Make a sponge using all ingredients down to, and including salt.* Use bread mixer or hand-held electric beaters.* Let rest about 10 minutes.* Add remaining flour gradually as needed to make a soft dough.* Knead on floured board; cover with plastic wrap and let rise until double.* Punch down; shape into four loaves; place in greased bread pans.* Cover and let rise again until double.
*
Bake at 350o for 30 to 40 minutes.* Put hot bread on a towel to cool for a soft crust.