Christine, I love this! I'm so glad you are enjoying this bread so much! It really is delicious and soft and we love it here in our family, too. Thanks so much for making it and coming back to let me know you like it! I appreciate that!
So happy to have found your tutorial! I appreciate that you demonstrate and clearly describe how the dough should look and feel through the stages. Learning to use fresh-milled whole wheat is my passion 🙂 Thank you!
You're so welcome! I'm so glad you found it helpful! Fresh milled whole wheat is definitely a passion of mine, too. This sandwich bread is so soft and delicious. I hope you'll try it! Thanks for being here!
I made this today and it is PERFECTION. I love the tip where you put butter on the top and sides of bread and then wrap in a clean kitchen towel to keep soft. I ate 2 slices for dinner tonight!
Julia, I am SO glad you made this bread and like it so much! Thank you for trying this recipe! I agree, I think this bread is the best and I eat so much of it! Thank you so much for making it and for coming back to let me know you were pleased with it. I appreciate that so much!
Wonderful looking bread thank you for sharing this lovely recipe ❤can’t wait to try this and hopefully share …my red wheat berries should be arriving any time now ! Blessings wished
That is so exciting Isabella! You are going to have so much fun milling your own wheat and making your bread from it! Definitely give this recipe a try. It’s my all time favorite. You can avoid failing over and over like I did-I made so many “bricks” and “rocks” of whole wheat bread in the beginning! Thanks for watching and I hope your bread turns out amazing!
@@RobynOnTheFarmwell I jumped in today actually all day in the kitchen starting with sourdough Kamut noodles turned out amazing and then I made this recipe …A M A Z I N G …beyond my greatest expectations …love the autolize process…but I think I truly need a more bread dedicated mixer… my poor kitchen aide shut off after 15 minutes …luckily it was Just enough time and started back up once it cooled off …looks like a BOSCH is in the future…your sourdough banana bread is on the menu for tomorrow…thank you so much!
Those are beautiful loaves! I enjoyed watching you do the top down to form your loaves. Mine are not the prettiest right now so I will try your method.
Thank you so much! They are even more delicious than they are pretty! I hope that helped. Sometimes it is nice to see how others do things to help us improve how we do things ourselves. I appreciate you watching and being here!
I'm so glad you are going to make this bread! It really is simple! Thank you for your nice words and for watching! I hope your loaves turn out amazing! I know they will.
I just purchased an Ankarsrum mixer and I love it! Best bread machine I have ever owned and at 72 years old I have been through many bread machines. The stainless steel bowl with the roller is awesome and the way it kneeds is mesmerizing. Yes, it's spendy but to me it is worth every penny if you are a bread baker. Thanks for another great video 😊
Patti, is yours like this? amzn.to/4ddo8YN It's funny you say that because I've had my eye on on the Anks for awhile but I just don't "need" it--but I sure want it! I love the colors it comes in, too. What color do you have? Have so much fun with it--make sure you use it a lot!! I'll be wishing on it and maybe I'll get one one day :) Thanks so much for watching and commenting! I sure appreciate it.
@@RobynOnTheFarm You won't regret the Ank - it is beautiful. I wish I had purchased one when I really wanted it years ago, but I got one a couple years ago. You won't regret it and making the purchase now just means more years to enjoy it. Next item on my bread-making wishlist is the Mockmill 200 Pro. I'm sure the 200 will be fine, but for $100 more, might as well cry once and enjoy it for many years to come.
So glad we found you !!!! We are fairly new to the world of "fresh milled grains". I tried and tried for about 9 months for my breads to turn out like the videos my husband and I watch. We bought a cast iron loaf pan this morning and I will be making a loaf of bread using your method. I was really excited to see that you converted the recipe so I can make just one loaf. I would love a Bosch mixer, maybe someday 😢. Thank you!!!! I subscribed too !!! Thanks again!!
Hi Colleen! I’m so glad you found me too! Thanks for being here. I hope you love your bread using this recipe when you try it. It is my go-to fresh milled flour bread recipe, and my family loves it. You are going to love your new cast iron loaf pan, too! Mine bring me joy :) Good luck with your bread! Please let me know how it turns out!
Hi I used your recipe today and I will be making the bread regularly it was great. In doubling the recipe do I double all ingredients. Thanks for your video.
I love grinding my own grain, I made brioche buns from hard white wheat yesterday and going to try to make brownies today with soft white and barley today if I feel like, husband and myself have Covid so up and down with energy but we’re fine. Thanks for the recipe, I’ll be using it next week
Hi Liza! Oh no! I hope y’all recover quickly and get back to normal soon. I hear it is going around again. You must be doing ok overall if you’re still baking and staying busy! Those brioche buns and brownies sound very, very, very good. Y’all take care of each other and get better soon!
@@RobynOnTheFarm I was in the hospital for a week, it caused a blockage in my bile duct. Had surgery to remove the blockage. I think I had a stone but they blamed everything on Covid back then. Send me your email so I can send you my brownie recipe using fresh milled soft wheat. You would never know it from fresh milled flour
No way! It got you good! That is so scary. I'm glad you got all fixed up and that is behind you. I would absolutely love your fresh milled flour brownie recipe!! Thank you Liza! My email is robynonthefarmtv@gmail.com
Wonderful! I hope it turns out great! Yes, the cast iron bread pans are the best. They bring me joy, lol! How do you like your mock mill? I hope you enjoy making this bread! Thanks so much for watching and being here!
@ I really love my Mock Mill! I almost got the 100 but I’m glad I went with the 200, it’s very fast! I still have a lot of learning to do, I’m getting a couple of books for Christmas!
I've heard awesome things about the Mockmills, but I have so many mills that I need to wait for one to give out before I can justify getting a new one! I have my eye on one like yours though!
Wonderful tutorial..! I have problems with milk products but I just use water and it comes out delicious. Since I know the milk makes the bread softer, I compensate by adding 2-3 TBL of potato flakes and a couple TBL of sunflower lecithin powder. Butter being a milk product, I use olive oil in lieu of the butter for the bread (and coconut oil for greasing the pan[s]). Love your idea of using a tea towel rather than a cooling rack. And THANK YOU SO MUCH for explaining how the instant yeast is best to use for after autolyzing. I used to think that you could only proof the dough one time when you used instant yeast -- and was just really confused about it. I was only letting it rise one time -- but made this the other day and it is SO much better! A lot of people need more iron, but I was high in iron even when I was younger, and women can end up with too much iron in their bodies, especially after menopause. It has been shown that people DO have intake of iron from cooking in cast iron, so I have one cast iron pan that I use only for making cornbread once in a while or for making seitan. I feel safer with the USA pullman pans, which are steel and aluminum coated with a nonstick silicone coating. Its heat distribution is superior like cast iron. The USA company says not to grease your pans, but I have not found that to be wise with baking bread because without butter or coconut oil "greasing" my bread stuck to the pan. Making small "pies" in their large muffin pan I do not have to grease the pan because the dough the crust is made from (by me) is high in either butter or coconut oil, and the little mini pies come out with no problem at all. You are so knowledgeable I thought I would share this with you for when it might come up. At first I resisted the USA pans because of the aluminum but then realized the aluminum will not touch my food as long as that silicone coating is there -- and to protect that one must never bake over 450 degrees Fahrenheit (so I keep it to below that), and I hand wash the pans -- sometimes only needing to just wipe them with a damp cloth.
Thank you for sharing your knowledge and tips! It's wonderful to hear that you've found a way to adapt this recipe for your dietary needs and still getting good results. I appreciate you sharing your thoughts on the Pullman pans as well. I have one that I haven't tried yet, but I think I'm going to get it out a make a loaf! Thanks so much for being here! I'm glad you are.
@@RobynOnTheFarm You are so sweet! I should add that I did NOT buy the lids that fit on the Pullman pans. Some people love that and how it makes the bread look just like sandwich bread, but lots of reviews on them showed that a lot of people had trouble with them and I've been happy without. Even so, I just LOVE the shape they give the bread! I ended up getting one large one that is 11 or 13 inches long and holds the dough for 2 loaves -- and also got two of the smaller Pullmans. I have ended up usually using the large one, but only because I find it very difficult to halve the dough into equal sizes, so that when I have tried that the results have been one that "flies high" and another with "shorter" bread. I hope you show what you do with the Pullman on a video. That would be so fun to watch!
Mine has the lid...and I think that is why I haven't used it yet, I'm not used to a lid! I will try it without first. Do you find a 2 lb loaf fits well in the 13 inch long pan or do you make an even larger recipe?
Thank you! I appreciate that. It is easy! I've made a lot of terrible FMF bread over the years, and it took a while to land on this method, but in my opinion it makes the best bread. Thank you for watching!
Thank you!! I appreciate that. Yes, these are the 1 lb loaf pans, the 8.5 x 4.5 inch. I also have the larger 10-inch loaf pans that are fabulous as well. Thanks for watching and being here!
@@RobynOnTheFarm i=i made the bread :) it's baking ,almost done, smells sooo good!!! i put foil on top so won't get to dark, i like medium. took 25 min mixing with my nutriMill mixer, had to add tsp of water, i use a thermometer to make sure is done 190 to 200 is done. i'll lyk how turns out Robyn
How did it turn out Terri?! That was a long time to reach windowpane! I’ll have to update that one the recipe. Thanks for letting me know. I sure hope you’re pleased with the fresh milled flour bread!
HI Robyn, Thank you for the tip. I tried to fix the loaves, and it did rise but not very well. I tried your recipe again this morning and it rose twice the height of the pan after coming out of the oven. It was really high!!! I used just hard red winter wheat. Also, I put it in the oven with just the light on and covered with a damp cloth... and put a pan of hot water on the bottom. I think that did it. Haven't cut into it yet. I enjoy your videos. thank you, Merry Christmas, Julie
I will definitely be trying soon. I just started baking with freshly milled flour and have been trying other recipes, but I haven’t seen the best results. My bread doesn’t rise very well and comes out crumbly. I noticed your from Lehi, I live north of Ogden, so I will definitely be trying your recipe, because we are at the same elevation. Thanks for sharing.
Hi Daniel! Definitely try this recipe! The autolyzing will help with the crumbly crumb and will give you a softer, lighter, fluffier bread. Be sure to get the dough to “windowpane” like I show in this video. If you happen to have a bread machine, you can even make this recipe that way like I show here: th-cam.com/video/2_HZd6EmV6U/w-d-xo.htmlfeature=shared I hope you have luck with this recipe! I make it almost every day, it’s the best way I’ve found to make freshly milled flour sandwich bread-and it has taken me years of experimenting and practicing! I’ve made a lot of terrible loaves. Let me know what you think when you make it! I really think you’re going to like it.
@@RobynOnTheFarm Thanks for the advice. I will let you know how it turns out. it will be a week or two before I can get to it unfortunately. Thanks again. :)
Thank you! This bread really is delicious. You are going to love your cast iron loaf pans! I pour about a tablespoon of olive oil into mine and coat the inside well (and also the outside to protect the cast iron). Be sure to well oil the inside, and your bread will slide right on out! Thanks so much for your question and being here!
Thanks for this question! I just added the recipe with the adjusted ingredients to make one loaf of bread down in the description. Thanks for watching!
Thank you! It really is yummy. Yes, you can half the recipe to make one loaf! I’ve included the recipe for one loaf down in the description! I hope that helps. Thank you so much for being here!
Hi Kathy! Yes, you can hand knead this dough, but the mixer makes it so much easier and quicker. But! I do enjoy hand kneading and know that not everyone has a mixer, so yes, I will share how to make this recipe by hand kneading the dough soon! Thank you for that suggestion and for being here on my channel! I'm glad you're here.
Thank you so much for this thorough recipe video. I have glass bread pans, should I change the oven temperature? If so, what temperature do you suggest?
Thank you for your kind words! I appreciate that. I haven't baked in glass pans for probably 10 years, so I can't remember exactly, but I believe it's recommended to reduce the baking temperature by 25°F and increasing the baking time a bit. I'm sorry I can't tell you exactly. Maybe someone else will see your question and be able to help!
Thanks for sharing this recipe. You convinced me to get the Lodge CI loaf pan - timing couldn't have been more perfect as they're having a sale right now. I'm thinking of getting a Mockmill and learning about the different types. Is there a benefit of hard white winter wheat over red wheat?
You are going to love the cast iron loaf pan! I'm glad you got a good deal on one. It will last forever! I store both hard winter white and red wheats, and use them both. They may vary slightly in nutritional benefits, I have always heard the red is a bit higher in protein and some other nutrients, but I think it is minimal in difference. They do have different flavors, and the white is considered milder and sweeter, the red more nutty and earthy. The white is what I hear most people who are new to whole grains prefer, so it's a good one to start with. But I love breads made with red wheat, too. I typically open a big bucket, use it, then open another bucket of the other variety for a change. I hope you love this recipe. I have been making FMF breads for almost 25 years and this recipe makes it turn out the way I like it best. Thanks for being here!
I’d say go for it! Use what you have! You may not be able to reach windowpane, but that’s ok! I’d give it a good 10 minute hand knead at least if you can. Thanks so much for this question, I hope you love your bread!
It says “Gates Ware” on the bottom, I’ve had it probably 15 years and I was given it as a gift so I have no idea where it came from! I have another one in a different shade of green as well. I love them! Nice, big mixing bowls.
I would add it just as I do the instant yeast. If you’re worried it won’t incorporate well, you could dissolve it in just a bit of water, then add that to the autolyzed dough. Hope that helps!!
How many grams of dough does this recipe make? I have a Pampered Chef bread pan and it will bake 950g to 1150g of bread dough. I made one loaf that rose up too high, it was a monster. I can make one bread loaf, and the rest rolls if I have to.
I'm sorry, I'm not sure! I bake mine in 2 loaf pans that are 8.5x4.5 if that helps at all. I will weigh my dough and let you know soon. Thanks so much for watching and being here!
It’s wonderful toasted! Wish I could add a picture. I have this bread toasted with eggs for breakfast most mornings! With butter and preserves of course. Delicious!
My fresh milled flour dough stays super sticky the whole time. It never reaches windowpane even after nearly half an hour with the KitchenAid mixer. Any suggestions?
The kitchenaid may just not be able to do it for a 2 loaf batch. You could try to divide the recipe in half and try mixing less dough and make just one loaf. That may help your mixer. I’d also add just enough flour early on so that it isn’t too sticky, then try for windowpane. You may have to add a bit more as it kneads. But I also think that trying to reach windowpane is a good indicator, but it isn’t the overall goal. I make many recipes that I’m not concerned at all about windowpane, I just knead for about 8-10 minutes, then let the dough rise and continue on. So if you’re having troubles reaching windowpane, I’d suggest moving on, and letting the dough rise and move on with the recipe. It is going to turn out great! I hope that helps!
If you could convert your recipe to grams a lot of us would find that helpful. Very hard to measure in cups when you’re dealing with wheat berries that haven’t been milled yet. Don’t want to over mill more berries than necessary. Grams and ml more accurate for baking to get consistent results if we like the recipe.
I will do that Tiffany! I don't ususally bake that way, but I know a lot of others do, so I will work on the conversions. Thank you for this suggestion!
YES! I was looking through the comments to see if this was addressed. I have been baking bead for years, but when I discovered the precision of weighing, I have not looked back. But, you do have to know your grains to be able to use weights properly. That's the fun part 😆
I do have a bread machine wheat bread recipe video, I have another I will share soon! Thanks for watching!! th-cam.com/video/RTw7MYk4Toc/w-d-xo.htmlsi=ZkMkqawVNnybgIHb
I have the nice equipment you are using and the fresh grain flour. However, my dough still was sticky after 30 minutes of knitting. Did I not use enough flour I used 6 and a half cups I will continue trying, but it’s just real sticky
Yes, I'd say add a bit more flour until it isn't sticky. Sorry you're having that problem. Humidity, temperature, ect can all affect how much flour you need to add. Add just enough until it isn't sticky--but it's better to err on the too sticky side than too dry because then your bread will be dense! Some of my best loaves I thought were too sticky then they turned out great, so hopefully you have luck with yours!!
Oh no! I hate that! I have a lot of luck with mine. You rememembered to add the yeast after autolysing? I have to ask, because I have forgotten before and wondered what in the world was wrong with my dough!
Awesome!!! I really hope you like it! Definitely good to have those chickens, especially now that egg prices are crazy and even hard to get some places. I’m thankful for mine, too, even though I wish they were laying more right now!
@@RobynOnTheFarm Yeah with the cold they do slow down on eggs. I been a sourdough baker since Dec 2018 and changed the yeast in your recipe to 150g active starter. Lets see what it does.
I’m interested to see what this does with sourdough starter-I also make sourdough but have never tried this recipe with sourdough starter instead of yeast. Please let me know if you had success with it! Thank you!!
@@RobynOnTheFarm Good morning. Yes the bread turned out great. I did have a side blow out, prob my fault for not forming good for the pans but still nice. I dont think I can post a pic here but I do have in my FB bread group.
Today I made my second loaf of bread Whole wheat I bought a second hand bread maker I have to unplug the bread machine after the first mix add a little more water then let go again again when it was too thick Added two eggs and two cups of whole grain in my vita mix and it the grain for dry grains Vita mix
That's great! I do have a bread machine version of this recipe that will work easier (the one for this video is way too much dough for a bread machine to handle). Try this one next time! th-cam.com/video/2_HZd6EmV6U/w-d-xo.html
Hi Robyn, I followed your recipe right along with you. I only olive oil for butter and used oat milk. I could not get a window and checked frequently . Using the Bosch on setting 2 and kneading for almost 30 mins... I think it overkneaded. Touch, dry, (only 6.5 cups flour) and not very stretchy. I have tried other recipes and can not get a window. The bread always comes out denses and heavy. Do you think it's the oat milk and oil? please help, Julie
Hi Julie! I don’t think it would be the oat milk or the oil. It’s probably more of a hydration issue. Since it’s winter, sometimes more water is needed because it is so dry out. That is my best guess. You can let the dough rest, then try kneading a bit more, or add a Tbsp or 2 of water, then knead again, and try to reach windowpane OR if I were you, I’d go ahead and divide the dough, put in loaf pans, let rise and bake, and see how it turns out. I’m sorry you’re having troubles! There are several recipes that I make that I simply knead the dough and never check for windowpane and they come out fantastic, so it doesn’t have to be the total goal. I hope this helps! Please let me know how it turns out.
Bosch make very nice products except for washing machine!!! I bought the top of the line Bosch Washer & Dryer years ago…. Big mistake! Ended up receiving letters for a lawsuit were many many people are involved (forgot what it’s called ☹️) anyhoo… it collected water in the seal and produced mold 😡 I believe it made me sick. Usually those awful types of lawsuits you only receive $50 bucks 😡
Oh no! If it makes you feel better, my old front loading washing machine (Whirlpool) did the same thing! They must make better mixers than washing machines, becasue I am so happy with mine and I've been using it for years and years! Thanks for watching Teardrop, I appreciate you being here!
@@RobynOnTheFarm I have had my Bosch Mixer for 12 plus years & still doing very well.I have a Mockmill 100 & use it often. Works fast enough for our smaller family. I also have a Bosch dish washer that is over 15 years old & going strong. Never had a dishwasher live so long.
Hi I used your recipe today and I will be making the bread regularly it was great. In doubling the recipe do I double all ingredients. Thanks for your video.
Hi I used your recipe today and I will be making the bread regularly it was great. In doubling the recipe do I double all ingredients. Thanks for the video.
Yes! Just double all of the ingredients! Just be sure you have a large mixer that can handle all the dough! I’m so glad you made this bread and are enjoying it! Thank you for letting me know it worked well for you!
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I’ve made this bread about 6 times since I’ve watched this a few weeks ago! Delicious and soft! 👏🏼
Christine, I love this! I'm so glad you are enjoying this bread so much! It really is delicious and soft and we love it here in our family, too. Thanks so much for making it and coming back to let me know you like it! I appreciate that!
So happy to have found your tutorial! I appreciate that you demonstrate and clearly describe how the dough should look and feel through the stages. Learning to use fresh-milled whole wheat is my passion 🙂 Thank you!
You're so welcome! I'm so glad you found it helpful! Fresh milled whole wheat is definitely a passion of mine, too. This sandwich bread is so soft and delicious. I hope you'll try it! Thanks for being here!
I made this today and it is PERFECTION. I love the tip where you put butter on the top and sides of bread and then wrap in a clean kitchen towel to keep soft. I ate 2 slices for dinner tonight!
Julia, I am SO glad you made this bread and like it so much! Thank you for trying this recipe! I agree, I think this bread is the best and I eat so much of it! Thank you so much for making it and for coming back to let me know you were pleased with it. I appreciate that so much!
Wonderful looking bread thank you for sharing this lovely recipe ❤can’t wait to try this and hopefully share …my red wheat berries should be arriving any time now ! Blessings wished
That is so exciting Isabella! You are going to have so much fun milling your own wheat and making your bread from it! Definitely give this recipe a try. It’s my all time favorite. You can avoid failing over and over like I did-I made so many “bricks” and “rocks” of whole wheat bread in the beginning! Thanks for watching and I hope your bread turns out amazing!
@@RobynOnTheFarmwell I jumped in today actually all day in the kitchen starting with sourdough Kamut noodles turned out amazing and then I made this recipe …A M A Z I N G …beyond my greatest expectations …love the autolize process…but I think I truly need a more bread dedicated mixer… my poor kitchen aide shut off after 15 minutes …luckily it was Just enough time and started back up once it cooled off …looks like a BOSCH is in the future…your sourdough banana bread is on the menu for tomorrow…thank you so much!
Those are beautiful loaves! I enjoyed watching you do the top down to form your loaves. Mine are not the prettiest right now so I will try your method.
Thank you so much! They are even more delicious than they are pretty! I hope that helped. Sometimes it is nice to see how others do things to help us improve how we do things ourselves. I appreciate you watching and being here!
Excited about making my bread now ....love how simple you made it with your step by step instructions! Thank you so much🥰
I'm so glad you are going to make this bread! It really is simple! Thank you for your nice words and for watching! I hope your loaves turn out amazing! I know they will.
@@RobynOnTheFarm Yes me too. Thank you😊
I just purchased an Ankarsrum mixer and I love it! Best bread machine I have ever owned and at 72 years old I have been through many bread machines. The stainless steel bowl with the roller is awesome and the way it kneeds is mesmerizing. Yes, it's spendy but to me it is worth every penny if you are a bread baker.
Thanks for another great video 😊
Patti, is yours like this? amzn.to/4ddo8YN
It's funny you say that because I've had my eye on on the Anks for awhile but I just don't "need" it--but I sure want it! I love the colors it comes in, too. What color do you have? Have so much fun with it--make sure you use it a lot!! I'll be wishing on it and maybe I'll get one one day :) Thanks so much for watching and commenting! I sure appreciate it.
@@RobynOnTheFarm You won't regret the Ank - it is beautiful. I wish I had purchased one when I really wanted it years ago, but I got one a couple years ago. You won't regret it and making the purchase now just means more years to enjoy it. Next item on my bread-making wishlist is the Mockmill 200 Pro. I'm sure the 200 will be fine, but for $100 more, might as well cry once and enjoy it for many years to come.
So glad we found you !!!! We are fairly new to the world of "fresh milled grains". I tried and tried for about 9 months for my breads to turn out like the videos my husband and I watch. We bought a cast iron loaf pan this morning and I will be making a loaf of bread using your method. I was really excited to see that you converted the recipe so I can make just one loaf. I would love a Bosch mixer, maybe someday 😢. Thank you!!!! I subscribed too !!! Thanks again!!
Hi Colleen! I’m so glad you found me too! Thanks for being here. I hope you love your bread using this recipe when you try it. It is my go-to fresh milled flour bread recipe, and my family loves it. You are going to love your new cast iron loaf pan, too! Mine bring me joy :) Good luck with your bread! Please let me know how it turns out!
Just found your channel, great video! I love the song at the end!!!❤
I'm so glad you found my channel! The song is fun, isn't it? Thank you so much for being here and for watching! 😊
Hi I used your recipe today and I will be making the bread regularly it was great. In doubling the recipe do I double all ingredients. Thanks for your video.
I love grinding my own grain, I made brioche buns from hard white wheat yesterday and going to try to make brownies today with soft white and barley today if I feel like, husband and myself have Covid so up and down with energy but we’re fine. Thanks for the recipe, I’ll be using it next week
Hi Liza! Oh no! I hope y’all recover quickly and get back to normal soon. I hear it is going around again. You must be doing ok overall if you’re still baking and staying busy! Those brioche buns and brownies sound very, very, very good. Y’all take care of each other and get better soon!
@@RobynOnTheFarm thank you Robyn. Not nearly as bad as the first time. Have a great weekend
It took me out for a few days the first time too. Hoping to avoid that again!
@@RobynOnTheFarm I was in the hospital for a week, it caused a blockage in my bile duct. Had surgery to remove the blockage. I think I had a stone but they blamed everything on Covid back then. Send me your email so I can send you my brownie recipe using fresh milled soft wheat. You would never know it from fresh milled flour
No way! It got you good! That is so scary. I'm glad you got all fixed up and that is behind you. I would absolutely love your fresh milled flour brownie recipe!! Thank you Liza! My email is robynonthefarmtv@gmail.com
Thanks for this! I love my Lodge bread pans too! I’m baking up a batch tomorrow! I mill my wheat on a Mock mill 200.
Wonderful! I hope it turns out great! Yes, the cast iron bread pans are the best. They bring me joy, lol! How do you like your mock mill? I hope you enjoy making this bread! Thanks so much for watching and being here!
@ I really love my Mock Mill! I almost got the 100 but I’m glad I went with the 200, it’s very fast! I still have a lot of learning to do, I’m getting a couple of books for Christmas!
I've heard awesome things about the Mockmills, but I have so many mills that I need to wait for one to give out before I can justify getting a new one! I have my eye on one like yours though!
Wonderful tutorial..! I have problems with milk products but I just use water and it comes out delicious. Since I know the milk makes the bread softer, I compensate by adding 2-3 TBL of potato flakes and a couple TBL of sunflower lecithin powder. Butter being a milk product, I use olive oil in lieu of the butter for the bread (and coconut oil for greasing the pan[s]). Love your idea of using a tea towel rather than a cooling rack. And THANK YOU SO MUCH for explaining how the instant yeast is best to use for after autolyzing. I used to think that you could only proof the dough one time when you used instant yeast -- and was just really confused about it. I was only letting it rise one time -- but made this the other day and it is SO much better!
A lot of people need more iron, but I was high in iron even when I was younger, and women can end up with too much iron in their bodies, especially after menopause. It has been shown that people DO have intake of iron from cooking in cast iron, so I have one cast iron pan that I use only for making cornbread once in a while or for making seitan. I feel safer with the USA pullman pans, which are steel and aluminum coated with a nonstick silicone coating. Its heat distribution is superior like cast iron. The USA company says not to grease your pans, but I have not found that to be wise with baking bread because without butter or coconut oil "greasing" my bread stuck to the pan. Making small "pies" in their large muffin pan I do not have to grease the pan because the dough the crust is made from (by me) is high in either butter or coconut oil, and the little mini pies come out with no problem at all. You are so knowledgeable I thought I would share this with you for when it might come up. At first I resisted the USA pans because of the aluminum but then realized the aluminum will not touch my food as long as that silicone coating is there -- and to protect that one must never bake over 450 degrees Fahrenheit (so I keep it to below that), and I hand wash the pans -- sometimes only needing to just wipe them with a damp cloth.
Thank you for sharing your knowledge and tips! It's wonderful to hear that you've found a way to adapt this recipe for your dietary needs and still getting good results. I appreciate you sharing your thoughts on the Pullman pans as well. I have one that I haven't tried yet, but I think I'm going to get it out a make a loaf! Thanks so much for being here! I'm glad you are.
@@RobynOnTheFarm You are so sweet! I should add that I did NOT buy the lids that fit on the Pullman pans. Some people love that and how it makes the bread look just like sandwich bread, but lots of reviews on them showed that a lot of people had trouble with them and I've been happy without. Even so, I just LOVE the shape they give the bread! I ended up getting one large one that is 11 or 13 inches long and holds the dough for 2 loaves -- and also got two of the smaller Pullmans. I have ended up usually using the large one, but only because I find it very difficult to halve the dough into equal sizes, so that when I have tried that the results have been one that "flies high" and another with "shorter" bread. I hope you show what you do with the Pullman on a video. That would be so fun to watch!
Mine has the lid...and I think that is why I haven't used it yet, I'm not used to a lid! I will try it without first. Do you find a 2 lb loaf fits well in the 13 inch long pan or do you make an even larger recipe?
I love the USA pans. I have never greased them and my bread never sticks.
You make it look so easy. Thanks so much for sharing ❤.
Thank you! I appreciate that. It is easy! I've made a lot of terrible FMF bread over the years, and it took a while to land on this method, but in my opinion it makes the best bread. Thank you for watching!
Looks so good!
Thanks Judy! It really is! Wholesome and delicious! Thanks so much for continually watching!!
Great demo. Are your pans the 2lb dough size? I always wondered how cast iron would do. So glad for this!
Thank you!! I appreciate that. Yes, these are the 1 lb loaf pans, the 8.5 x 4.5 inch. I also have the larger 10-inch loaf pans that are fabulous as well. Thanks for watching and being here!
i just got some hard white wheat berries, so i think i'll try this recipe, thanks Robyn!!!🥰
It's a good one! Very soft, wholesome, delicious, and healthy! We love it as a snack with just a bit of honey. Have fun making it!!
@@RobynOnTheFarm I cant wait, to late tonight but i'm so ready and will lyk how it turns out, have a wonderful evening!!!
I need to make another batch of this bread tomorrow too. I sure hope it works well for you and you like it! We eat it up around here!
@@RobynOnTheFarm i=i made the bread :) it's baking ,almost done, smells sooo good!!! i put foil on top so won't get to dark, i like medium. took 25 min mixing with my nutriMill mixer, had to add tsp of water, i use a thermometer to make sure is done 190 to 200 is done. i'll lyk how turns out Robyn
How did it turn out Terri?! That was a long time to reach windowpane! I’ll have to update that one the recipe. Thanks for letting me know. I sure hope you’re pleased with the fresh milled flour bread!
HI Robyn,
Thank you for the tip. I tried to fix the loaves, and it did rise but not very well. I tried your recipe again this morning and it rose twice the height of the pan after coming out of the oven. It was really high!!! I used just hard red winter wheat. Also, I put it in the oven with just the light on and covered with a damp cloth... and put a pan of hot water on the bottom. I think that did it. Haven't cut into it yet. I enjoy your videos. thank you, Merry Christmas, Julie
oh.... and you are right...these ddidn't make the "window" either but rose high anyways.
I am SO HAPPY you tried again today and had better luck!! That is wonderful!!! Thank you so much for letting me know. I was worried about it!
I will definitely be trying soon. I just started baking with freshly milled flour and have been trying other recipes, but I haven’t seen the best results. My bread doesn’t rise very well and comes out crumbly. I noticed your from Lehi, I live north of Ogden, so I will definitely be trying your recipe, because we are at the same elevation. Thanks for sharing.
Hi Daniel! Definitely try this recipe! The autolyzing will help with the crumbly crumb and will give you a softer, lighter, fluffier bread. Be sure to get the dough to “windowpane” like I show in this video. If you happen to have a bread machine, you can even make this recipe that way like I show here: th-cam.com/video/2_HZd6EmV6U/w-d-xo.htmlfeature=shared
I hope you have luck with this recipe! I make it almost every day, it’s the best way I’ve found to make freshly milled flour sandwich bread-and it has taken me years of experimenting and practicing! I’ve made a lot of terrible loaves. Let me know what you think when you make it! I really think you’re going to like it.
@@RobynOnTheFarm Thanks for the advice. I will let you know how it turns out. it will be a week or two before I can get to it unfortunately. Thanks again. :)
It’s a busy time!! Happy Thanksgiving!
This recipe looks great! Just picked up some cast iron loaf pans. What did you oil your pans with?
Thank you! This bread really is delicious. You are going to love your cast iron loaf pans! I pour about a tablespoon of olive oil into mine and coat the inside well (and also the outside to protect the cast iron). Be sure to well oil the inside, and your bread will slide right on out! Thanks so much for your question and being here!
Love the song!
Thanks Terri! My husband did that for me :) It's fun!
@@RobynOnTheFarm Very well done video!!!
Thank you Terri!! That means a lot! I’m trying! 💚
@@RobynOnTheFarm WOW! It's awesome!
Thank you so much for showing the autolyze method. Do you have a recipe for just one loaf of bread?
Thanks for this question! I just added the recipe with the adjusted ingredients to make one loaf of bread down in the description. Thanks for watching!
@@RobynOnTheFarm Thank you so much! I really appreciate you!
Great video the bread looks yummy can you half the recipe and have it come out?
Thank you! It really is yummy. Yes, you can half the recipe to make one loaf! I’ve included the recipe for one loaf down in the description! I hope that helps. Thank you so much for being here!
I’m getting into milling my flour and will be ordering my mill soon. I don’t have a bread mixer. Can you show kneading by hand? Surely it’s possible?
Hi Kathy! Yes, you can hand knead this dough, but the mixer makes it so much easier and quicker. But! I do enjoy hand kneading and know that not everyone has a mixer, so yes, I will share how to make this recipe by hand kneading the dough soon! Thank you for that suggestion and for being here on my channel! I'm glad you're here.
@ thanks! Looking forward to it.
Thank you so much for this thorough recipe video. I have glass bread pans, should I change the oven temperature? If so, what temperature do you suggest?
Thank you for your kind words! I appreciate that. I haven't baked in glass pans for probably 10 years, so I can't remember exactly, but I believe it's recommended to reduce the baking temperature by 25°F and increasing the baking time a bit. I'm sorry I can't tell you exactly. Maybe someone else will see your question and be able to help!
Thanks for sharing this recipe. You convinced me to get the Lodge CI loaf pan - timing couldn't have been more perfect as they're having a sale right now. I'm thinking of getting a Mockmill and learning about the different types. Is there a benefit of hard white winter wheat over red wheat?
You are going to love the cast iron loaf pan! I'm glad you got a good deal on one. It will last forever! I store both hard winter white and red wheats, and use them both. They may vary slightly in nutritional benefits, I have always heard the red is a bit higher in protein and some other nutrients, but I think it is minimal in difference. They do have different flavors, and the white is considered milder and sweeter, the red more nutty and earthy. The white is what I hear most people who are new to whole grains prefer, so it's a good one to start with. But I love breads made with red wheat, too. I typically open a big bucket, use it, then open another bucket of the other variety for a change. I hope you love this recipe. I have been making FMF breads for almost 25 years and this recipe makes it turn out the way I like it best. Thanks for being here!
@@RobynOnTheFarm Thanks so much for your response. I can't wait to try both.
If I dont have a mixer is hand kneading for a few minutes going to be good enough? Thanks
I’d say go for it! Use what you have! You may not be able to reach windowpane, but that’s ok! I’d give it a good 10 minute hand knead at least if you can. Thanks so much for this question, I hope you love your bread!
@ I will try and let you know 😀 where do you buy your grain from?
Where did you get that big green mixing bowl? Thanks!
It says “Gates Ware” on the bottom, I’ve had it probably 15 years and I was given it as a gift so I have no idea where it came from! I have another one in a different shade of green as well. I love them! Nice, big mixing bowls.
@@RobynOnTheFarmthanks for aiming me in the right direction!
You're welcome! I'm sorry I couldn't tell you exactly where to find one!
@@RobynOnTheFarmI was able to find one on EBay…. 2025 is looking good. Happy New Year!!!🎉
Can you make this without a mixer? What would be the recipe if you were just mixing by hand?
You can, you would just hand knead instead of using the mixer. The mixer just makes the process faster!
Do you cover them in the loaf pan while they are rising before your bake them?
Sometimes I do and sometimes I don’t. Definitely do if you’re worried it will dry out!
What happens when I use active dry yeast instead of instant should I do anything differently?
I would add it just as I do the instant yeast. If you’re worried it won’t incorporate well, you could dissolve it in just a bit of water, then add that to the autolyzed dough. Hope that helps!!
@ thx! ☺️
How many grams of dough does this recipe make? I have a Pampered Chef bread pan and it will bake 950g to 1150g of bread dough. I made one loaf that rose up too high, it was a monster. I can make one bread loaf, and the rest rolls if I have to.
I'm sorry, I'm not sure! I bake mine in 2 loaf pans that are 8.5x4.5 if that helps at all. I will weigh my dough and let you know soon. Thanks so much for watching and being here!
I would like to see it toasted.
It’s wonderful toasted! Wish I could add a picture. I have this bread toasted with eggs for breakfast most mornings! With butter and preserves of course. Delicious!
My fresh milled flour dough stays super sticky the whole time. It never reaches windowpane even after nearly half an hour with the KitchenAid mixer. Any suggestions?
The kitchenaid may just not be able to do it for a 2 loaf batch. You could try to divide the recipe in half and try mixing less dough and make just one loaf. That may help your mixer. I’d also add just enough flour early on so that it isn’t too sticky, then try for windowpane. You may have to add a bit more as it kneads. But I also think that trying to reach windowpane is a good indicator, but it isn’t the overall goal. I make many recipes that I’m not concerned at all about windowpane, I just knead for about 8-10 minutes, then let the dough rise and continue on. So if you’re having troubles reaching windowpane, I’d suggest moving on, and letting the dough rise and move on with the recipe. It is going to turn out great! I hope that helps!
If you could convert your recipe to grams a lot of us would find that helpful. Very hard to measure in cups when you’re dealing with wheat berries that haven’t been milled yet. Don’t want to over mill more berries than necessary. Grams and ml more accurate for baking to get consistent results if we like the recipe.
I will do that Tiffany! I don't ususally bake that way, but I know a lot of others do, so I will work on the conversions. Thank you for this suggestion!
YES! I was looking through the comments to see if this was addressed. I have been baking bead for years, but when I discovered the precision of weighing, I have not looked back. But, you do have to know your grains to be able to use weights properly. That's the fun part 😆
Did a weighted version ever get posted ?
Use 124 grams per cup.
Can we get wheat bread in bread machine
I do have a bread machine wheat bread recipe video, I have another I will share soon! Thanks for watching!! th-cam.com/video/RTw7MYk4Toc/w-d-xo.htmlsi=ZkMkqawVNnybgIHb
FreshLY Milled Flour
Thank you :)
I have the nice equipment you are using and the fresh grain flour. However, my dough still was sticky after 30 minutes of knitting. Did I not use enough flour I used 6 and a half cups
I will continue trying, but it’s just real sticky
Yes, I'd say add a bit more flour until it isn't sticky. Sorry you're having that problem. Humidity, temperature, ect can all affect how much flour you need to add. Add just enough until it isn't sticky--but it's better to err on the too sticky side than too dry because then your bread will be dense! Some of my best loaves I thought were too sticky then they turned out great, so hopefully you have luck with yours!!
@ I also used hard, white green they just didn’t rise. I’ll have to try again.
Thank you
Oh no! I hate that! I have a lot of luck with mine. You rememembered to add the yeast after autolysing? I have to ask, because I have forgotten before and wondered what in the world was wrong with my dough!
Making. In autolyse now. Good to have 30 chickens for fresh eggs.
Awesome!!! I really hope you like it! Definitely good to have those chickens, especially now that egg prices are crazy and even hard to get some places. I’m thankful for mine, too, even though I wish they were laying more right now!
@@RobynOnTheFarm Yeah with the cold they do slow down on eggs. I been a sourdough baker since Dec 2018 and changed the yeast in your recipe to 150g active starter. Lets see what it does.
I’m interested to see what this does with sourdough starter-I also make sourdough but have never tried this recipe with sourdough starter instead of yeast. Please let me know if you had success with it! Thank you!!
@@RobynOnTheFarm Good morning. Yes the bread turned out great. I did have a side blow out, prob my fault for not forming good for the pans but still nice. I dont think I can post a pic here but I do have in my FB bread group.
I’m so glad to hear that your bread turned out well!! I wish you could post a photo here. What is the Facebook group? I’d love to see it!
Today I made my second loaf of bread Whole wheat I bought a second hand bread maker
I have to unplug the bread machine after the first mix add a little more water then let go again again when it was too thick Added two eggs and two cups of whole grain in my vita mix and it the grain for dry grains Vita mix
That's great! I do have a bread machine version of this recipe that will work easier (the one for this video is way too much dough for a bread machine to handle). Try this one next time! th-cam.com/video/2_HZd6EmV6U/w-d-xo.html
Hi Robyn,
I followed your recipe right along with you. I only olive oil for butter and used oat milk. I could not get a window and checked frequently . Using the Bosch on setting 2 and kneading for almost 30 mins... I think it overkneaded. Touch, dry, (only 6.5 cups flour) and not very stretchy. I have tried other recipes and can not get a window. The bread always comes out denses and heavy. Do you think it's the oat milk and oil? please help, Julie
Hi Julie! I don’t think it would be the oat milk or the oil. It’s probably more of a hydration issue. Since it’s winter, sometimes more water is needed because it is so dry out. That is my best guess. You can let the dough rest, then try kneading a bit more, or add a Tbsp or 2 of water, then knead again, and try to reach windowpane OR if I were you, I’d go ahead and divide the dough, put in loaf pans, let rise and bake, and see how it turns out. I’m sorry you’re having troubles! There are several recipes that I make that I simply knead the dough and never check for windowpane and they come out fantastic, so it doesn’t have to be the total goal. I hope this helps! Please let me know how it turns out.
Can you cut this recipe in half?
Yes! Down in the description I have written out the recipe for 1 loaf. I hope that helps Robin!! 💚😊
@ bless your heart! Thank you Robyn!
You're welcome! Others were asking the same thing :)
Bosch make very nice products except for washing machine!!!
I bought the top of the line Bosch Washer & Dryer years ago…. Big mistake!
Ended up receiving letters for a lawsuit were many many people are involved (forgot what it’s called ☹️) anyhoo… it collected water in the seal and produced mold 😡
I believe it made me sick.
Usually those awful types of lawsuits you only receive $50 bucks 😡
Oh no! If it makes you feel better, my old front loading washing machine (Whirlpool) did the same thing! They must make better mixers than washing machines, becasue I am so happy with mine and I've been using it for years and years! Thanks for watching Teardrop, I appreciate you being here!
@@RobynOnTheFarm I have had my Bosch Mixer for 12 plus years & still doing very well.I have a Mockmill 100 & use it often. Works fast enough for our smaller family. I also have a Bosch dish washer that is over 15 years old & going strong. Never had a dishwasher live so long.
Hi I used your recipe today and I will be making the bread regularly it was great. In doubling the recipe do I double all ingredients. Thanks for your video.
Looks amazing!
Thank you! It is really delicious, wholesome bread, especially with a little honey drizzled over top :)
Hi I used your recipe today and I will be making the bread regularly it was great. In doubling the recipe do I double all ingredients. Thanks for the video.
Yes! Just double all of the ingredients! Just be sure you have a large mixer that can handle all the dough! I’m so glad you made this bread and are enjoying it! Thank you for letting me know it worked well for you!