My knots came out so good. However, my daughter suggested that when adding the softened butter at the end to the dough, also add some cheese, parsley and thyme to season the dough inside also.
The smaller spatulas are great at cleaning the sides of wet bowls. The brushes are good for melted butter, milk etc but not great with herbs (thicker brushes take up more of the herbs) however they work fantastic and are easier to clean.
Love this! I am a huge fan of Joshua! I make a ton of his recipes and they all turned out great. I am also so bummed that he doesn't use freshly milled, but he said he has. He also uses MSG, so he's not so concerned about health...😉. Can you do a video on pasta? He has a great one.
Made these today. They were really good. Please note that the printable recipe is missing the 30 minute rise after making into knots. Thanks for recipe!
Oh man, oh man, these look so amazing and delicious. Thank you for sharing your expertise! I'll have to get some hard white in my next order from Azure.
Question- Do you have cookbook suggestions? For baking with freshly milled wheat & grains? I know Sue Becker suggests many, I'd love to know some of your favorites. Perhaps a video on that?
LOL This is great! Hope he answers. I'm grinding grains now, and learning how different the flour is to use. I do weigh my flour though, and I'm finding that it is difficult to weigh it out and more is needed. I also am trying to figure out why some say to sift the germ as we can not digest it... or ... sprout the wheat and then turn the sprouted wheat after dried to flour. Others say use it "as is" germ and all. 🤦🏼♀️. So I will get on the reputable medical/Science websites (Hopkins and NIH etc.) and see what the journals show as to any testing done. Doubtful there will be alot, but more gas been tested on phytic acid, that is found in grains, so I will start there! The public has pushed western medicine to research more items as the masses have turned to using and consuming things that are sold without the need of a Doctor. So I see a lot more written in medical journals on these things. They do NOT teach me how to cook though so thank you for your channel and sharing your knowledge. I Love Joshua W also. He plays to the masses with his personality, but he must in order to sell cook books. I only worry about getting my family fed. 😉
Ok, so to simply answer your question I think this video may help you: th-cam.com/video/iudxmqan2CI/w-d-xo.html All about the whole phytic acid and to soak or not to soak debate. You also may be interested in reading this article: www.wellandgood.com/bread-for-longevity/ They site some interesting studies in there. As far leaving the germ in, I definitely do and you WANT the germ and bran. That has all the beneficial fiber and nutrients! This video will also answer your questions (it's all audio so feel free to just listen to it on the road or cleaning or whatever: th-cam.com/video/8X9O_b3E0lM/w-d-xo.html I know I just gave you a ton of info, but I hope this helps!
He actually did put freshly milled einkorn in one of his sourdough recipes!! Granted he still used a lot of white flour, but he even has the same nutrimill you have!
These look yummy and I can't wait to try them! I'd love a recipe for a sandwich loaf that fits the larger Pullman pan. King Arthur has a recipe but I don't know how to convert it.
I do have a loaf bread recipe, but I've never tried it in a Pullman. You can check it out here: th-cam.com/video/mY8emxakysk/w-d-xo.html Do know that is for large 2lb loaves. Depending on the size of your Pullman, you may want to half the loaf and do more of a 1lb size. The recipe can easily be doubled, halved, tripled, etc :-)
@@GrainsandGrit I saw that recipe and thought I might have to do like a loaf and a half for my size Pullman. The problem with Pullmans is that if you overfill it the dough will squeeze out the seams of the lid and make a real mess, and then its hard to remove the lid without mangling the loaf. But when you have the right amount... well, its just glorious, and makes it much easier to get my husband and college student son to actually use the loaf for sandwiches. Its amazing how ingrained some habits and expectations are, like what a loaf of sandwich bread should look like. I'm still working on them but using the Pullman pan is a baby step in the right direction. 😉
@@karenpage9383 Hey you do what works! There is a learning curve to appreciating and enjoying REAL food. Baby steps! That's a great idea to transfer them over to freshly milled bread by giving them bread that looks more like typical sandwich bread. I don't have a Pullman myself. It's definitely on my list!
@@GrainsandGrit If you get one, the trick is to bake when the bread has risen 1" from the top. The couple recipes I use call for 2 rises, but I want to experiment with a couple "lazy" 1 rise recipes. This seems like the wrong time to be wasting grain/flour though so I've been sticking with recipes that were developed by someone braver than me. LOL I have mixed feelings on the pullman pan though. Its non-stick, though not a traditional teflon. But I keep asking myself, if I care enough to mill my own grains, maybe I should stick with glass and cast iron. I'm slowly but surely replacing all my plastic measuring cups, bowls, etc with stainless and glass after reading about plastics leeching into our foods. Its one of those things that once you question one thing, you begin to question them all!
Me: *sees thumbnail* Mmmmm that looks delicious! I wonder if I can adjust it for freshly milled flour? *sees the channel that posted the video* Score! It's already done for me🙌🏻
I had never heard of JW so I subscribed to him after watching a couple TicToks and 1/2 of his regular videos. When he took God's name in vain I unsubscribed. I appreciate your Biblicle perspective on your videos. Thanks much!
Ah....the "B-Roll". Who doesn't love Joshua W???!!❤❤🎉
Haha, I know, right??
My knots came out so good. However, my daughter suggested that when adding the softened butter at the end to the dough, also add some cheese, parsley and thyme to season the dough inside also.
The smaller spatulas are great at cleaning the sides of wet bowls. The brushes are good for melted butter, milk etc but not great with herbs (thicker brushes take up more of the herbs) however they work fantastic and are easier to clean.
Good to know!
Love this! I am a huge fan of Joshua! I make a ton of his recipes and they all turned out great. I am also so bummed that he doesn't use freshly milled, but he said he has. He also uses MSG, so he's not so concerned about health...😉. Can you do a video on pasta? He has a great one.
Pasta is coming soon! I just got a pasta maker and I'm researching all the things!!
@@GrainsandGrit yay! Can't wait! Thanks!
I’d love to see you do a hamburger bun recipe!
In the works!
Thank you!!!!
You're welcome!
Made these today. They were really good.
Please note that the printable recipe is missing the 30 minute rise after making into knots.
Thanks for recipe!
Ah! No matter how often I proofread I always miss something :-p Thanks for letting me know. It has been fixed!
Thanks for sharing! Love your channel!
Thank you for the sweet comment!
The wheat berry ratio is in her printable
Oh man, oh man, these look so amazing and delicious. Thank you for sharing your expertise! I'll have to get some hard white in my next order from Azure.
I know your family will love it! They don't last long on my table lol
Question- Do you have cookbook suggestions? For baking with freshly milled wheat & grains? I know Sue Becker suggests many, I'd love to know some of your favorites. Perhaps a video on that?
I still have some that I am currently reviewing. Once I get a few more, I'll certainly do a video!
You did an Awesome Joshua challenge. I do love to watch Joshua
LOL This is great! Hope he answers. I'm grinding grains now, and learning how different the flour is to use. I do weigh my flour though, and I'm finding that it is difficult to weigh it out and more is needed. I also am trying to figure out why some say to sift the germ as we can not digest it... or ... sprout the wheat and then turn the sprouted wheat after dried to flour. Others say use it "as is" germ and all. 🤦🏼♀️. So I will get on the reputable medical/Science websites (Hopkins and NIH etc.) and see what the journals show as to any testing done. Doubtful there will be alot, but more gas been tested on phytic acid, that is found in grains, so I will start there! The public has pushed western medicine to research more items as the masses have turned to using and consuming things that are sold without the need of a Doctor. So I see a lot more written in medical journals on these things. They do NOT teach me how to cook though so thank you for your channel and sharing your knowledge.
I Love Joshua W also. He plays to the masses with his personality, but he must in order to sell cook books. I only worry about getting my family fed. 😉
Ok, so to simply answer your question I think this video may help you: th-cam.com/video/iudxmqan2CI/w-d-xo.html
All about the whole phytic acid and to soak or not to soak debate.
You also may be interested in reading this article: www.wellandgood.com/bread-for-longevity/ They site some interesting studies in there.
As far leaving the germ in, I definitely do and you WANT the germ and bran. That has all the beneficial fiber and nutrients! This video will also answer your questions (it's all audio so feel free to just listen to it on the road or cleaning or whatever: th-cam.com/video/8X9O_b3E0lM/w-d-xo.html
I know I just gave you a ton of info, but I hope this helps!
He actually did put freshly milled einkorn in one of his sourdough recipes!! Granted he still used a lot of white flour, but he even has the same nutrimill you have!
Ah I somehow missed that video! I’ll have to find it, thanks!
love your B roll!
Thanks!
🤩 me encanto el video, soy fan de El y tuya también, usaré mi nutrimill para hacer esta receta, gracias por hacer estos videos con tan buen contenido!
¡Gracias! ¡Me alegra tenerte aquí!
These look yummy and I can't wait to try them! I'd love a recipe for a sandwich loaf that fits the larger Pullman pan. King Arthur has a recipe but I don't know how to convert it.
I do have a loaf bread recipe, but I've never tried it in a Pullman. You can check it out here: th-cam.com/video/mY8emxakysk/w-d-xo.html
Do know that is for large 2lb loaves. Depending on the size of your Pullman, you may want to half the loaf and do more of a 1lb size. The recipe can easily be doubled, halved, tripled, etc :-)
@@GrainsandGrit I saw that recipe and thought I might have to do like a loaf and a half for my size Pullman. The problem with Pullmans is that if you overfill it the dough will squeeze out the seams of the lid and make a real mess, and then its hard to remove the lid without mangling the loaf. But when you have the right amount... well, its just glorious, and makes it much easier to get my husband and college student son to actually use the loaf for sandwiches. Its amazing how ingrained some habits and expectations are, like what a loaf of sandwich bread should look like. I'm still working on them but using the Pullman pan is a baby step in the right direction. 😉
@@karenpage9383 Hey you do what works! There is a learning curve to appreciating and enjoying REAL food. Baby steps! That's a great idea to transfer them over to freshly milled bread by giving them bread that looks more like typical sandwich bread.
I don't have a Pullman myself. It's definitely on my list!
@@GrainsandGrit If you get one, the trick is to bake when the bread has risen 1" from the top. The couple recipes I use call for 2 rises, but I want to experiment with a couple "lazy" 1 rise recipes. This seems like the wrong time to be wasting grain/flour though so I've been sticking with recipes that were developed by someone braver than me. LOL I have mixed feelings on the pullman pan though. Its non-stick, though not a traditional teflon. But I keep asking myself, if I care enough to mill my own grains, maybe I should stick with glass and cast iron. I'm slowly but surely replacing all my plastic measuring cups, bowls, etc with stainless and glass after reading about plastics leeching into our foods. Its one of those things that once you question one thing, you begin to question them all!
@@karenpage9383 Oh so true! Welcome to the proverbial rabbit hole haha
I actually just got a stone loaf pan from Pampered Chef and I LOVE it!
Have you ever thought about doing a book? Love your channel.
Thank you for the comment! I’m sure I’ll do one one day lol but I have other projects in mind sooner than that 😄
Lol, gonna make better, even better. Good stuff! Hope he accepts the challenge.
Haha, I wish he would!
Me: *sees thumbnail* Mmmmm that looks delicious! I wonder if I can adjust it for freshly milled flour?
*sees the channel that posted the video*
Score! It's already done for me🙌🏻
lol I think that all the time!
Can I cut this in half and use part of it for something else? What else could I use it for?
Felicia , if we weigh our grain it should the same weight of mill flour. Weight for weight … right?
Not necessarily, it might be off by a tad.
Will these be good if I cook a night before or are they best fresh?
Way better fresh, but they're ok the next day too.
I baked the night before and put butter on top of each knot the next night and rebaked. Tasted better the next night.
Hey there sister, do you have any experience using fresh yeast instead of dry yeast?
I do not, sorry!
At what point could these cuties be frozen-right after forming the knots?
Yes, I would freeze them after forming the knots.
Great intro 👏. I do like Joshua W!
Will these freeze well.
I've never tried freezing them (my babies gobble them up too quickly) - but maybe try it and report back how it worked for you!
All I can hear is… Papa Kiss
lol
I had never heard of JW so I subscribed to him after watching a couple TicToks and 1/2 of his regular videos. When he took God's name in vain I unsubscribed. I appreciate your Biblicle perspective on your videos. Thanks much!
Yes, I do have to turn him off sometimes. You can still go to his website for great recipes! :-)
Crazy, he is Jewish I thought?