I’ve never baked bread before (though I do have baking experience) and started off with milling my own flour. It was a struggle because I could get the taste down, but not the appearance. This video was amazing in showing what mixtures & dough needed to look and feel like. My bread came out, like you said, perfect! Thank you so much for creating this video ♥️🫶🏼
I just made this bread exactly how you said and it was absolutley perfect. Thank you for sharing your recipe and your wonderful video! Top Notch! God bless you!
So glad it worked for you! This is an easy recipe that is successful every time! So happy to see more people trying a healthy addition to their diet 💜 God bless your family too!
Ok, I liked subscribed and then saw this is her only video! I have watched tons and tons of baking videos, but this is the only one that told me about the benefits of freshly milled grains ans how they only last for so long. It was so educational and has inspired me to get a grain mill. I know this video was very hard to film and you made it look so perfect, but please make more. I really loved your relaxed delivery and learned so much! Also, I looked for links to purchase the grains or mill and there were no links. Lost opportunity for you!
Thank you! My only goal was to share my knowledge. But maybe we’ll consider that in the future. Thank you for the advice. New video coming soon. Hang in there!
I don’t know why you don’t have thousands of subscribers. You are a natural at this! I’m a newbie at both grinding wheat and using a heavy duty mixer, and your video will be my “go-to” for baking great bread. I can’t wait to see what else you have to talk about 😊
Awww you’re too sweet. I was laughing when I read your comment. I didn’t really want to do this in the first place, but my kids convinced me to record this for their sake so that they could refer back to it. And that’s what I did. I’m not too worried about acquiring followers or subscribers, I just talked from my heart to my own children and nieces so that they can have a record of this when I’m gone. 😊
I have the same grain mill. Love it! My instructions said to turn the mill on before adding the grain. Also to leave the mill run for 5 seconds and the mill cleans itself. Thank you for a great video on how you make bread.
Thank you for making your instruction so clear and easy to follow. I just started milling grain and you have helped me more than anyone else in a video. I hope you will do more. 😊
I’m so happy to discover your channel this morning as my mill arrives today (not my grains, unfortunately). You have a very calm and easy demeanor, and I’m looking forward to more of your content.
Thank you! That was my goal. This was my first ever TH-cam video. I just explained as though I were talking to one of my kids or nieces. :) I hope more and more people will begin to make healthy bread for their families!
Such a great video!!! I made this and it was so good but a little crumbly. I will work on either adding more water or less flour next time. Would love more videos! 😊
Wow, you make it sound effortless! I'm finally feeling brave enough to give my new flour mill a try. Your content is so inspiring; we definitely want more from you!
What an amazing video! I have now watched both your videos :) I will stay subscribed and wait for other videos. Also, I see in a comment below that you mentioned Sue Becker, I will try and find her videos too.
I went searching for why my bread crumbles. I see your recipe in the description which is close to my recipe - except my recipe calls for 2 cups of liquid and I don't add gluten. I wonder if I'm needing to add the gluten so that the bread doesn't fall apart? Do you have a blog or website that has more directions on it? On a sidenote, I subscribed. You are just so calm and your voice is so soothing. You definitely have a beautiful spirit about you. 💕
Aww thank you for the encouragement. 😊 gluten definitely helps, maybe your wheat is different? I only use hard white, it comes out perfect each time! You almost CANT mess it up! 😂
Thank you. My oldest two daughters, and two of my sisters focus on sourdough. We may put together another video on that process. Thank you for the encouragement.
That would be great. There are very few sourdough tutorials online that are using ALL home-milled whole grains. I have found a way to do it that works for me, but don't have the equipment or skills to make a tutorial, but it took me a very long time to finally use a process that works again and again. I get so disappointed when I see a video advertising whole grain sourdough and then using half all-purpose flour "because that is what people expect" or whatnot. Such videos are not helpful for those using all whole grains (at least, not in my experience).@@organicdiy
Well, let's see... When I first started trying to bake sourdough was before I was home-milling flour and I just used store-bought whole wheat flour and rye flour. (I had been taught how to make sourdough over 40 years ago -- I'm 70 -- and at the time I knew it was old-fashioned but was not told the word "sourdough." I LOVED that bread and it had a special flavor I loved and the way this lady, Sarah, taught me was to always use 40% rye and 60% whole wheat. The method she taught me is long forgotten, but it was VERY different than what I see others (including myself) doing today. So, when I started trying to make sourdough I used about 40% rye flour. I still use rye flour today -- anywhere between 20% to 40%. I watched many TH-cam videos and after making my sourdough starter (which I still have today, years later) and that took me about 2 weeks. The first loaf I made came out like a giant pancake and was inedible. Talk about starting out with a big disappointment! I will skip over all the ways I did it wrong except to say I was following the advice of at least half a dozen different sourdough bakers on TH-cam and every time I made it I was full of anxiety, never knowing if it was going to leaven, etc. However it WAS always edible and I always ate whatever I baked, but my enthusiasm lost a lot of air. I kept watching sourdough videos and started realizing that people were giving OPPOSITE advice. This drove me bonkers -- but at the same time I knew a lot of it was because so many of them were using AP flour or half AP flour. I DID pick up very helpful tips and tricks, though, from many. I started milling my own wheat in my high-speed 25-year-old Blendtec blender -- not because I understand the great value of such nutrition but because I knew the wheat and rye berries would not go old on me. I made my flour using the Blendtec for a year or two, but could only do a couple cups at a time and the flour got really hot, so I finally purchased an effective grain mill (the Wondermill, which is an impact mill and not with millstones). I love it. And I got a great price on a Nutrimill Artiste mixer on Black Friday 2023 because I never felt comfortable kneading and hoped this would help. Anxiety was still there until I watched a video of a person that turned making sourdough on its head because she broke just about every rule and still came out with bread she loved. I knew I couldn't do it the way she did it -- I won't explain, it won't help anything -- but it loosened me up and made me realize there IS a way that will work for me and I just have to find it. The first sourdough tutorial I DID find helpful in the early days was on a channel called Elly's Everyday Sourdough out of Australia. Following her advice (from before she went to home-milled grain) was the first time I came up with a decent loaf, but unfortunately trying to follow her too much I became terrified of over-proofing my bread, and for me that was a mistake. I was, I believe, under-proofing for a very long time. When I learned that the longer you proof the bread the more sour the flavor that encouraged me to proof the dough longer because I like it really sour. And a tip from Elly after she was using the home-milled grain was that kneading helped a lot. So now, what I do is feed my starter which I keep refrigerated 6-12 hours before I plan to start making the bread. Nowadays I add some spelt to my flour and I make big large-size Pullman loaves (pans made for sandwich style and which tend to give me a loaf over 3 lbs. in weight). I mix my dough in the Artiste mixer (which can handle the heavier whole grain home-milled dough due to its powerful motor) and once it is mixed (a minute or two) I turn the speed up to a 2 (sometimes a 3 but not so much) and knead the dough about 7-8 minutes, adding flour in small amounts as it kneads if the dough is sticking to the sides of the bowl. Then, after greasing my hands with olive oil, I take it out and shaping it into a ball in my hands I place it in a large pottery or glass bowl that has been greased with olive oil, cover it and let it sit. Depending on the time of day, usually 3 or 7 hours before I move it to the refrigerator for the night to proof slowly. The next day I proof it again beginning in the morning so that the proofing time between the two days add up to about 10 hours. I "score" one long line down the middle of the loaf. Then I shape my dough, put in my buttered Pullman pan. let it sit for an hour or so while the oven preheats to 350 degrees F. I bake it for about an hour to an hour and ten minutes -- until the internal temperature is 200 degrees. About 5-10 min after removing from the oven I move it to a cooling rack and try to let it sit at minimum 6 hours but usually 8-12 hours before cutting open so it won't be gummy. I cut the whole loaf at one time, sandwich bread style, and put most of the slices in gallon-sized ziplock bags in the fridge and keep 2-4 slices at a time in another ziplock in my bread box, though taking a slice straight from the freezer into a toaster oven works great when needed. That's what works for me after trying so many ways to keep the bread. I know I probably said too much and not enough. Sorry. I'm a fast typist and always go on too too long! Have a blessed day!@@organicdiy
Wow! What a journey! Thank you for sharing all that. Sourdough is a bit tricky… and most bakers I know choose between sourdough with white flour and yeast bread with freshly milled. Good for you for developing a great method all on your own!
New subscriber. Great video. I just bought the Organic Sunflower Lecithin from your link. I should get it tomorrow and I'll bake my bread tomorrow. I'll keep you updated. I've made banana bread with freshly milled wheat. I wonder what the Organic Sunflower Lecithin will do to it if I add it. I'm curious if it will give a lighter texture. I've added Greek yogurt to my receipt, which has helped.
It should give a lighter texture, more uniform everything. Lecithin helps to give it better rise too, along with gluten and eggs. And, believe it or not, some people take it as a supplement. It’s good for you!
I would love to know where to access the nutrients list you show at the beginning of this video! I am a new convert and learning all I can about fresh milled flour
Excellent video and explanation on basic bread making using fresh milled flour. Do you think this recipe would work with other fresh milled flours as well? I have Emmer, Einkorn, hard red, and spelt as well as hard white.
I believe it will work for all of them really well. But try experimenting with it yourself. I’ve personally only tried the hard red and hard white. Only because I’ve never ordered Spelt or Emmer or Einkorn. My family likes the hard white better than the rest.
Thanks for this! I have been baking for a long time but just recently got a bread mill. My whole grain loaves have been rather heavy! I’m thinking that perhaps fresh milled flour requires a lot more kneading than the unbleached white bread flour I’m used to. Your loaves look wonderful, soft, well risen, and a nice crumb!! When I purchased my mill I also ordered 20KG of hard red wheat, but they sent me 60KG by mistake! I have a lot of hard red to work through before I can order some hard white😢😮😅!
Thank you! Yes, kneading is longer, and adding gluten, an egg and lecithin will make a noticeable difference for you! Hard red will just give you a darker loaf with a nutty flavor.
I have a kitchen aid and I’ve tried to knead dough in it before unsuccessfully. What speed is your kitchen aid on and about how many minutes did the kneading take? Great video btw!!
Let your dough rest for 10-15 minutes after you mix the ingredients together. Then knead it. It should come together into a ball better. See if that helps ❤️
I got most of it from publicly available government nutrition websites, but I’m not sure how I can send the info directly to you. I tried for someone else, but couldn’t do it on this platform. Maybe if you direct message me through instagram? Let me know if you’re interested.
First: you have the most soothing voice. Second: Love the recipe. Third: you say 1/2 cup of honey in video but the recipe in the description says 1/3 cup. I went with 1/2 cup.
Thank you ☺️ I’ve never heard the soothing voice compliment yet! But I’ll take it! You can go with 1/3 to 1/2. My kids like the bread to be on the sweeter side. But some people go as low as 2 Tablespoons. It’ll work in either case!
Someone else may have pointed it out but you should never pour your grain into the Wondermill without turning on the mill first. Even the grain hopper has it printed in red ink. Hope this helps keep your machine going.
I get mine from a local co-op, but you can buy them online or check around from your local farmers, usually the delivery is the most expensive thing on the ticket. The greens themselves are not that expensive at all.
What does lecithin do for the bread I have heard of it but never have used it I just got me a new grain mill I'm trying to find me a good recipe to start with
Lecithin act like a dough conditioner. It helps all ingredients to blend together better and the overall end product is a fluffier and higher loaf. But you can bake without it if you don’t have any on hand. I just find that the end result is so much better with lecithin. By the way, lecithin is a completely natural product, and some people, myself included, take lecithin as a supplement, it seems to calm the nervous system and help absorb fats.
Rye is tricky. I sometimes add one cup into this recipe, and I’ve read that doing so actually prolongs the shelflife of your bread. But you can’t make 100% rye bread using this same recipe it just won’t come out the same way. Rye bread requires a completely different set of ingredients in order to work.
I’ve made 100% Ryebread before, but it’s a bit complicated and requires a lot of additional ingredients. For this reason it’s not a good beginner bread to try.
No it’s one oven. Gas cooktop and electric oven. We bought it online from z-line. But I have a total of two different ovens. One with the cooktop, and the other one, just a separate electric oven, which is the one I actually use more often because it’s smaller.
Great recipe! Thank you! Does this bread digest well? I wanted to bake sourdough breads, but they just dont come out right? PS: I have exact same pot like you, which you use for salt. I use for pepper..😊
Hi! Digestive issues are very case specific. I’m gluten intolerant, and have been baking this bread for many years for my family but not eating it myself. I was very strict with my diet. Others I know, with this issue tolerate sourdough bread just fine. Some say that if they use an ancient heirloom grain such as Einkorn then they have no issues or sensitivity. Experimenting with what your body can tolerate is the best way.
Sourdough breads are a completely different bread product that uses a very different scientific process. I can recommend the following videos that have really helped me in understanding the sourdough process: th-cam.com/video/ODEIQgaft6s/w-d-xo.htmlsi=JSnO2XmnVoq2oYeS th-cam.com/video/evOZ3GbmmAA/w-d-xo.htmlsi=Lk1a6JM4hsoEfQ6E m.th-cam.com/video/-JRSF-zDgvk/w-d-xo.html
Sorry, I’m not ready to post anything. Just beginning my sourdough journey. Both of my daughters are sourdough experts, and a lot of my friends make beautiful sourdough loaves. Possibly in a future video….
I’ve done my research over several years from various sources. I’d be happy to share what I have, but have no way of posting it here. If you message me, I’ll email you what I have.
I believe in freshly milled flour but it kills me when people say it’s just as good as eating vegetables. It’s completely different vitamins, nutrients and enzymes. Of course need each of vegetables too.
@@organicdiy Every food on this planet has different combinations of amino acids and proteins, minerals, and vitamins. They are all very important. You can’t just eat one. There are certain things that you can get out of each that you can’t get out of any other source con this planet. that’s why we need to eat a very diversified diet.
@@KatMa664that’s absolutely not true from a nutritional standpoint. Also, tell that to cultures that have survived with their main source of nutrients being fresh milled grains and MAYBE veggies and meat once in a while. Grain alone sustained families for months on long excursions like the Oregon trail, here in the US.
Goodness. I understand both sides of this argument. I have multiple health issues, the majority stemming from my gut. Healthy eating is actually BANNED by my doctors treating my diseases. Under their instructions that included my attempt to reach out to 3 dietitians either PHD’s behind their names, I was given the exact same awful diet. I was DYING for 6 years. I was literally preparing to say goodbye. I have spent years of research since 2016 and I am telling you that FIRST, God is the only answer to our nutrition. He created all things for our purpose. Man has screwed up His perfect creation. My illnesses are partially a result of man’s greed and attempt to destroy our health and keep us taking prescription meds from cradle to grave. That being said, if I haven’t lost you yet…. Every single person has a different and unique body. We are generations of cells that have been changed and affected by whatever on earth has been happening for thousands of years. Whatever our ancestors ate or did to their bodies. It had an effect of our body today. So no doctor can prescribe a one size fits all. Yes you need all the food groups for a WELL balanced lifestyle. That is an absolute common sense approach. We should all try to achieve a balanced diet. But I will leave you with one thought. The Word of the Lord left us with the “Bread of Life” as a life source. That is physically and spiritually. Jesus was our living bread on earth, his Spirit was given to us upon his resurrection and rise into the Kingdom of Heaven. But the Word in Ezekiel also left us with a recipe for bread. Which actually contains ALL the essential nutrients needed to sustain life. There is an Ezekiel bread sold in stores. THAT is FAKE. You must not be deceived. Ezekiel bread, the bread that sustains can only be made from freshly milled grains. These nutritional values found in freshly milled grains and made at home by you for your family can never be underestimated. Be healthy and be loved. God be with you.
Could you possibly share a copy of the information showing the fresh milled flour nutrients and vitamins compared to bleached all purpose flour, like the one at the beginning of this video? Thanks
I’m not terribly technology savvy… do you have any idea how I can attach a photograph of the pdf? There’s no such option here in the comments. Maybe I could email you a copy?
I followed your recipe with my fresh milled grain. After 4 tries, even using a bread provider, the rise is terrible…. Very disappointing using all that fresh grain. My yeast is fresh, all ingredients you listed I used. Any advice? I thought the proofed would be the answer but it hasn’t helped. Thanks for any help. Miriam
Is the oven warm where it proofs? Try like 120-125 degrees. Are there any drafts in the kitchen? Does the yeast get all bubbly at the first step? If not, stop right there, it’s not going to rise. You’re using hard white wheat?
By the way if your bread doesn’t work out perfectly you can still use it for bread crumbs, croutons or if all else fails give it to the chickens, they’ll love it and turn it into golden eggs! Don’t throw out your unsuccessful loaves!
Also watch it when it rises, after you put it in the forms for baking, do t let it go up as far as it will go, only let it rise about 75-80%, the last 20% will happen as it bakes.
Yep. I know that. Thank you. Someone already commented about this. I just wasn’t sure if the mic would work with all the noise. Turns out it did just fine 🙂 but in daily baking I always run it first and then pour in the grain.
When you say to use the weird honey for making the bread and the good honey for the table, or tea, what type of honey are you talking about that is weird? Is it cheaper honey or older honey that has partially solidified?
This bread is much much BETTER than Wonder Bread!
Way better nutritional for very sure!
You bet 😉
I’ve never baked bread before (though I do have baking experience) and started off with milling my own flour. It was a struggle because I could get the taste down, but not the appearance. This video was amazing in showing what mixtures & dough needed to look and feel like. My bread came out, like you said, perfect! Thank you so much for creating this video ♥️🫶🏼
Wow! I’m so glad I could help you! Keep it up🙂
Hi there, this loaf is so soft and delicious. I like how you did step by step with a well-spoken instruction.
Thank you, let us know what recipe you'd like to see next 😁
I just made this bread exactly how you said and it was absolutley perfect. Thank you for sharing your recipe and your wonderful video! Top Notch! God bless you!
So glad it worked for you! This is an easy recipe that is successful every time! So happy to see more people trying a healthy addition to their diet 💜 God bless your family too!
This looks fantastic! Your instructions and explanations were so easy to follow. Thank you!
You are so welcome!
Ok, I liked subscribed and then saw this is her only video! I have watched tons and tons of baking videos, but this is the only one that told me about the benefits of freshly milled grains ans how they only last for so long. It was so educational and has inspired me to get a grain mill.
I know this video was very hard to film and you made it look so perfect, but please make more. I really loved your relaxed delivery and learned so much!
Also, I looked for links to purchase the grains or mill and there were no links. Lost opportunity for you!
Thank you! My only goal was to share my knowledge. But maybe we’ll consider that in the future. Thank you for the advice. New video coming soon. Hang in there!
I don’t know why you don’t have thousands of subscribers. You are a natural at this! I’m a newbie at both grinding wheat and using a heavy duty mixer, and your video will be my “go-to” for baking great bread. I can’t wait to see what else you have to talk about 😊
Awww you’re too sweet. I was laughing when I read your comment. I didn’t really want to do this in the first place, but my kids convinced me to record this for their sake so that they could refer back to it. And that’s what I did. I’m not too worried about acquiring followers or subscribers, I just talked from my heart to my own children and nieces so that they can have a record of this when I’m gone. 😊
I have the same grain mill. Love it! My instructions said to turn the mill on before adding the grain. Also to leave the mill run for 5 seconds and the mill cleans itself. Thank you for a great video on how you make bread.
Yes! You’re right. I normally do ☺️it’s hard to remember everything when you’re putting together a video!
I have the same mill and I do just what you do. I think she didn’t want the noise while she was talking????
Thank you for making your instruction so clear and easy to follow. I just started milling grain and you have helped me more than anyone else in a video. I hope you will do more. 😊
Thank you so much! Glad I could be of some help. Just sharing what I’ve learned, with anyone who needs it.
Very nice presentation well done, easy to understand and well explained I will try this
Thank you! I hope it helps more people get excited about milling their own grains, and baking nutritious bread for their families!
I’m so happy to discover your channel this morning as my mill arrives today (not my grains, unfortunately). You have a very calm and easy demeanor, and I’m looking forward to more of your content.
Thank you! Let me know how yours turns out!
Loved your relaxed approach and way of talking totally new to bread making and you have taken about the intimidation from the process!
Thank you! That was my goal. This was my first ever TH-cam video. I just explained as though I were talking to one of my kids or nieces. :) I hope more and more people will begin to make healthy bread for their families!
I tried your recipe and I love it, I can’t keep it around long my family devours them in no time!! Ty❤
I’m so glad to hear that!!! And it’s sooo good for them too😊 one easy way to get them to consume quality nutrients!
Such a great video!!! I made this and it was so good but a little crumbly. I will work on either adding more water or less flour next time. Would love more videos! 😊
Sounds great! And thank you! Less flour, a bit stickier dough next time.
Very well done. Glad that I found your channel now that I have purchased my milling machine. Thanks for making this video!
Hope it turns out beautiful for you as well!
Wow, you make it sound effortless! I'm finally feeling brave enough to give my new flour mill a try. Your content is so inspiring; we definitely want more from you!
Thank you! It IS EASY. You can DO IT! 😊
Замечательно. Спасибо. Да благословит вас Господь.
What an amazing video! I have now watched both your videos :) I will stay subscribed and wait for other videos. Also, I see in a comment below that you mentioned Sue Becker, I will try and find her videos too.
Sue Becker is wonderful! That’s who got me started on my bread baking journey
I went searching for why my bread crumbles. I see your recipe in the description which is close to my recipe - except my recipe calls for 2 cups of liquid and I don't add gluten. I wonder if I'm needing to add the gluten so that the bread doesn't fall apart?
Do you have a blog or website that has more directions on it?
On a sidenote, I subscribed. You are just so calm and your voice is so soothing. You definitely have a beautiful spirit about you. 💕
Aww thank you for the encouragement. 😊 gluten definitely helps, maybe your wheat is different? I only use hard white, it comes out perfect each time! You almost CANT mess it up! 😂
I will be trying this recipe soon. Thank you
Wonderful video! Thank u🧡✨
Great video new subscriber loved how you explain everything so well thank you for sharing .
Thank you! Much appreciated:). My first video ever. Another one coming very soon on soap making at home
Great recipe. New subscriber here! Thanks for sharing. ❤
Glad you like it! Let me know how it turns out for you!
Thank you Elena !!! Your recipe is the best one !
Thank you very clear and understandable thank you 😊
Glad it was helpful!
Such a GREAT tutorial. Please: do you ever make sourdough using your fresh-milled whole grain? I would love to see your process.
Thank you. My oldest two daughters, and two of my sisters focus on sourdough. We may put together another video on that process. Thank you for the encouragement.
That would be great. There are very few sourdough tutorials online that are using ALL home-milled whole grains. I have found a way to do it that works for me, but don't have the equipment or skills to make a tutorial, but it took me a very long time to finally use a process that works again and again. I get so disappointed when I see a video advertising whole grain sourdough and then using half all-purpose flour "because that is what people expect" or whatnot. Such videos are not helpful for those using all whole grains (at least, not in my experience).@@organicdiy
Can you share some of your knowledge here? We can compare notes :)
Well, let's see... When I first started trying to bake sourdough was before I was home-milling flour and I just used store-bought whole wheat flour and rye flour. (I had been taught how to make sourdough over 40 years ago -- I'm 70 -- and at the time I knew it was old-fashioned but was not told the word "sourdough." I LOVED that bread and it had a special flavor I loved and the way this lady, Sarah, taught me was to always use 40% rye and 60% whole wheat. The method she taught me is long forgotten, but it was VERY different than what I see others (including myself) doing today. So, when I started trying to make sourdough I used about 40% rye flour. I still use rye flour today -- anywhere between 20% to 40%.
I watched many TH-cam videos and after making my sourdough starter (which I still have today, years later) and that took me about 2 weeks. The first loaf I made came out like a giant pancake and was inedible. Talk about starting out with a big disappointment! I will skip over all the ways I did it wrong except to say I was following the advice of at least half a dozen different sourdough bakers on TH-cam and every time I made it I was full of anxiety, never knowing if it was going to leaven, etc. However it WAS always edible and I always ate whatever I baked, but my enthusiasm lost a lot of air. I kept watching sourdough videos and started realizing that people were giving OPPOSITE advice. This drove me bonkers -- but at the same time I knew a lot of it was because so many of them were using AP flour or half AP flour. I DID pick up very helpful tips and tricks, though, from many.
I started milling my own wheat in my high-speed 25-year-old Blendtec blender -- not because I understand the great value of such nutrition but because I knew the wheat and rye berries would not go old on me. I made my flour using the Blendtec for a year or two, but could only do a couple cups at a time and the flour got really hot, so I finally purchased an effective grain mill (the Wondermill, which is an impact mill and not with millstones). I love it. And I got a great price on a Nutrimill Artiste mixer on Black Friday 2023 because I never felt comfortable kneading and hoped this would help.
Anxiety was still there until I watched a video of a person that turned making sourdough on its head because she broke just about every rule and still came out with bread she loved. I knew I couldn't do it the way she did it -- I won't explain, it won't help anything -- but it loosened me up and made me realize there IS a way that will work for me and I just have to find it.
The first sourdough tutorial I DID find helpful in the early days was on a channel called Elly's Everyday Sourdough out of Australia. Following her advice (from before she went to home-milled grain) was the first time I came up with a decent loaf, but unfortunately trying to follow her too much I became terrified of over-proofing my bread, and for me that was a mistake. I was, I believe, under-proofing for a very long time. When I learned that the longer you proof the bread the more sour the flavor that encouraged me to proof the dough longer because I like it really sour. And a tip from Elly after she was using the home-milled grain was that kneading helped a lot.
So now, what I do is feed my starter which I keep refrigerated 6-12 hours before I plan to start making the bread. Nowadays I add some spelt to my flour and I make big large-size Pullman loaves (pans made for sandwich style and which tend to give me a loaf over 3 lbs. in weight). I mix my dough in the Artiste mixer (which can handle the heavier whole grain home-milled dough due to its powerful motor) and once it is mixed (a minute or two) I turn the speed up to a 2 (sometimes a 3 but not so much) and knead the dough about 7-8 minutes, adding flour in small amounts as it kneads if the dough is sticking to the sides of the bowl. Then, after greasing my hands with olive oil, I take it out and shaping it into a ball in my hands I place it in a large pottery or glass bowl that has been greased with olive oil, cover it and let it sit. Depending on the time of day, usually 3 or 7 hours before I move it to the refrigerator for the night to proof slowly. The next day I proof it again beginning in the morning so that the proofing time between the two days add up to about 10 hours. I "score" one long line down the middle of the loaf. Then I shape my dough, put in my buttered Pullman pan. let it sit for an hour or so while the oven preheats to 350 degrees F. I bake it for about an hour to an hour and ten minutes -- until the internal temperature is 200 degrees.
About 5-10 min after removing from the oven I move it to a cooling rack and try to let it sit at minimum 6 hours but usually 8-12 hours before cutting open so it won't be gummy. I cut the whole loaf at one time, sandwich bread style, and put most of the slices in gallon-sized ziplock bags in the fridge and keep 2-4 slices at a time in another ziplock in my bread box, though taking a slice straight from the freezer into a toaster oven works great when needed. That's what works for me after trying so many ways to keep the bread. I know I probably said too much and not enough. Sorry. I'm a fast typist and always go on too too long! Have a blessed day!@@organicdiy
Wow! What a journey! Thank you for sharing all that. Sourdough is a bit tricky… and most bakers I know choose between sourdough with white flour and yeast bread with freshly milled. Good for you for developing a great method all on your own!
Thankyou
You’re welcome!
Did you actually put the bread in the oven and then turn it on? I usually preheat the oven first. Thanks! Lovely video.
Thank you. I notice it doesn’t make a difference. Some bakers let it rise on the counter in room temp.
And then when it’s risen you can either preheat or let the dough sit there as the temp rises to the proper degree. It still works.
are they always that dark? I love the end pieces!!!
Thank you. That’s white wheat, the red one is darker:)
Several other baking videos recommend crumpling the parchment paper in a ball to better fit the pan.
Great idea, thank you!
New subscriber. Great video. I just bought the Organic Sunflower Lecithin from your link. I should get it tomorrow and I'll bake my bread tomorrow. I'll keep you updated. I've made banana bread with freshly milled wheat. I wonder what the Organic Sunflower Lecithin will do to it if I add it. I'm curious if it will give a lighter texture. I've added Greek yogurt to my receipt, which has helped.
It should give a lighter texture, more uniform everything. Lecithin helps to give it better rise too, along with gluten and eggs. And, believe it or not, some people take it as a supplement. It’s good for you!
@@organicdiy Thank you.
I would love to know where to access the nutrients list you show at the beginning of this video! I am a new convert and learning all I can about fresh milled flour
Excellent video and explanation on basic bread making using fresh milled flour. Do you think this recipe would work with other fresh milled flours as well? I have Emmer, Einkorn, hard red, and spelt as well as hard white.
I believe it will work for all of them really well. But try experimenting with it yourself. I’ve personally only tried the hard red and hard white. Only because I’ve never ordered Spelt or Emmer or Einkorn. My family likes the hard white better than the rest.
Thank you for your support
if you make sourdough, I would love to see your process!
Thank you. Thinking about it.
Me too!
Thanks for this! I have been baking for a long time but just recently got a bread mill. My whole grain loaves have been rather heavy! I’m thinking that perhaps fresh milled flour requires a lot more kneading than the unbleached white bread flour I’m used to. Your loaves look wonderful, soft, well risen, and a nice crumb!! When I purchased my mill I also ordered 20KG of hard red wheat, but they sent me 60KG by mistake! I have a lot of hard red to work through before I can order some hard white😢😮😅!
Thank you! Yes, kneading is longer, and adding gluten, an egg and lecithin will make a noticeable difference for you! Hard red will just give you a darker loaf with a nutty flavor.
As a tourist guide on a Dutch grainmill I have privilege of milling some wheat of my own for demonstration purposes
Keep at it! It’s such a fascinating process. Do you bake bread with what you grind?
I have a kitchen aid and I’ve tried to knead dough in it before unsuccessfully. What speed is your kitchen aid on and about how many minutes did the kneading take? Great video btw!!
Let your dough rest for 10-15 minutes after you mix the ingredients together. Then knead it. It should come together into a ball better. See if that helps ❤️
@@heathermroz1840 thank you! 💗
Thank you! Medium speed maybe a 6? About 8-10 minutes
Great info! Is there a place to get a copy of the bread nutrients from the introduction ??🎉
I got most of it from publicly available government nutrition websites, but I’m not sure how I can send the info directly to you. I tried for someone else, but couldn’t do it on this platform. Maybe if you direct message me through instagram? Let me know if you’re interested.
First: you have the most soothing voice. Second: Love the recipe. Third: you say 1/2 cup of honey in video but the recipe in the description says 1/3 cup. I went with 1/2 cup.
Thank you ☺️ I’ve never heard the soothing voice compliment yet! But I’ll take it! You can go with 1/3 to 1/2. My kids like the bread to be on the sweeter side. But some people go as low as 2 Tablespoons. It’ll work in either case!
Someone else may have pointed it out but you should never pour your grain into the Wondermill without turning on the mill first. Even the grain hopper has it printed in red ink. Hope this helps keep your machine going.
Yep. Thank you!
Where do you buy your wheat berries?
I buy them from a local coop. Do some research locally for the best prices
Just wondering if you need to add the gluten or will it turn out without adding it .
You don’t need additional gluten, but in my experience it does turn out fluffier, and gets a better rise with it. I’ve done both ways.
Were do get your grains and what kind did you use
I get mine from a local co-op, but you can buy them online or check around from your local farmers, usually the delivery is the most expensive thing on the ticket. The greens themselves are not that expensive at all.
What does lecithin do for the bread I have heard of it but never have used it I just got me a new grain mill I'm trying to find me a good recipe to start with
Lecithin act like a dough conditioner. It helps all ingredients to blend together better and the overall end product is a fluffier and higher loaf. But you can bake without it if you don’t have any on hand. I just find that the end result is so much better with lecithin. By the way, lecithin is a completely natural product, and some people, myself included, take lecithin as a supplement, it seems to calm the nervous system and help absorb fats.
Do you make milled breadcrumbs?
If I have leftovers or dry pieces of bread, I’ll sometimes save them, dry them a bit in the oven, and then grind them in a blender. That’s it!
I don’t have a mixer, can I knead by hands? If so, how long do I knead?
Of course! I’ve done that before, it’s a great exercise and takes about 10-12 minutes of vigorous kneading.
@@organicdiythank you so much.❤
Wat grains do you use
Hard white organic wheat mostly, that’s the one I’ve had the most success with
Can you use instant yeast? That’s all I have at the moment.
Yes! Instant yeast is perfect.
Also, can I use this exact same recipe for fresh milled rye?
Rye is tricky. I sometimes add one cup into this recipe, and I’ve read that doing so actually prolongs the shelflife of your bread. But you can’t make 100% rye bread using this same recipe it just won’t come out the same way. Rye bread requires a completely different set of ingredients in order to work.
I’ve made 100% Ryebread before, but it’s a bit complicated and requires a lot of additional ingredients. For this reason it’s not a good beginner bread to try.
Do you have a recipe for caramel rolls ? Would this recipe work? Thx
I don’t for caramel rolls, but I suggest you check out Sue Becker’s recipes. I have learned a lot from her!
Where did you get your stove? Do you have 2 separate oven's?
No it’s one oven. Gas cooktop and electric oven. We bought it online from z-line. But I have a total of two different ovens. One with the cooktop, and the other one, just a separate electric oven, which is the one I actually use more often because it’s smaller.
Great recipe! Thank you! Does this bread digest well? I wanted to bake sourdough breads, but they just dont come out right?
PS: I have exact same pot like you, which you use for salt. I use for pepper..😊
Hi! Digestive issues are very case specific. I’m gluten intolerant, and have been baking this bread for many years for my family but not eating it myself. I was very strict with my diet. Others I know, with this issue tolerate sourdough bread just fine. Some say that if they use an ancient heirloom grain such as Einkorn then they have no issues or sensitivity. Experimenting with what your body can tolerate is the best way.
Sourdough breads are a completely different bread product that uses a very different scientific process. I can recommend the following videos that have really helped me in understanding the sourdough process:
th-cam.com/video/ODEIQgaft6s/w-d-xo.htmlsi=JSnO2XmnVoq2oYeS
th-cam.com/video/evOZ3GbmmAA/w-d-xo.htmlsi=Lk1a6JM4hsoEfQ6E
m.th-cam.com/video/-JRSF-zDgvk/w-d-xo.html
Do you have a sourdough version ?
Sorry, I’m not ready to post anything. Just beginning my sourdough journey. Both of my daughters are sourdough experts, and a lot of my friends make beautiful sourdough loaves. Possibly in a future video….
Printable recipe w/instructions?
It’s in the description 🙂
Description just shows ingredients, no instruction & no printing option.@@organicdiy
Where is the information about the nutrient facts of freshly milled flour? I learned that from Sue Becker. But where can I find this list?
I’ve done my research over several years from various sources. I’d be happy to share what I have, but have no way of posting it here. If you message me, I’ll email you what I have.
@@organicdiy would you make a video about it and show us all how nutrition wheat berries are?
I believe in freshly milled flour but it kills me when people say it’s just as good as eating vegetables. It’s completely different vitamins, nutrients and enzymes. Of course need each of vegetables too.
The vitamins and minerals are the same whether they come from a vegetable, bread or supplement.
@@organicdiy Every food on this planet has different combinations of amino acids and proteins, minerals, and vitamins. They are all very important. You can’t just eat one. There are certain things that you can get out of each that you can’t get out of any other source con this planet. that’s why we need to eat a very diversified diet.
@@KatMa664that’s absolutely not true from a nutritional standpoint. Also, tell that to cultures that have survived with their main source of nutrients being fresh milled grains and MAYBE veggies and meat once in a while. Grain alone sustained families for months on long excursions like the Oregon trail, here in the US.
@@cristinap6394 I would prefer to be at my optimal nutrition just barely surviving on bread, is not my idea of a healthy diet. How foolish
Goodness. I understand both sides of this argument. I have multiple health issues, the majority stemming from my gut. Healthy eating is actually BANNED by my doctors treating my diseases. Under their instructions that included my attempt to reach out to 3 dietitians either PHD’s behind their names, I was given the exact same awful diet.
I was DYING for 6 years. I was literally preparing to say goodbye.
I have spent years of research since 2016 and I am telling you that FIRST, God is the only answer to our nutrition.
He created all things for our purpose.
Man has screwed up His perfect creation.
My illnesses are partially a result of man’s greed and attempt to destroy our health and keep us taking prescription meds from cradle to grave.
That being said, if I haven’t lost you yet…. Every single person has a different and unique body. We are generations of cells that have been changed and affected by whatever on earth has been happening for thousands of years. Whatever our ancestors ate or did to their bodies. It had an effect of our body today.
So no doctor can prescribe a one size fits all.
Yes you need all the food groups for a WELL balanced lifestyle. That is an absolute common sense approach.
We should all try to achieve a balanced diet.
But I will leave you with one thought. The Word of the Lord left us with the “Bread of Life” as a life source. That is physically and spiritually.
Jesus was our living bread on earth, his Spirit was given to us upon his resurrection and rise into the Kingdom of Heaven. But the Word in Ezekiel also left us with a recipe for bread. Which actually contains ALL the essential nutrients needed to sustain life.
There is an Ezekiel bread sold in stores. THAT is FAKE. You must not be deceived. Ezekiel bread, the bread that sustains can only be made from freshly milled grains.
These nutritional values found in freshly milled grains and made at home by you for your family can never be underestimated.
Be healthy and be loved.
God be with you.
Do you bake anything with sourdough, or ancient grains? If so, please share your experience.
I do make sourdough, but it’s a completely different process. I end up using about 1/2 freshly milled grains and 1/2 bread flour. Thanks for watching!
you don't have to soak the freshly ground flour?
No, not at all.
I have hard red wheat right now so I need to get hard white wheat
It’ll work with hard red, but the result will be heartier, nuttier flavored.
upload more videos!!
More coming your way! Hang in there🙂 been busy over here on our little “farm”
Could you possibly share a copy of the information showing the fresh milled flour nutrients and vitamins compared to bleached all purpose flour, like the one at the beginning of this video?
Thanks
Let me see how I can do this…
I’m not terribly technology savvy… do you have any idea how I can attach a photograph of the pdf? There’s no such option here in the comments. Maybe I could email you a copy?
I followed your recipe with my fresh milled grain. After 4 tries, even using a bread provider, the rise is terrible…. Very disappointing using all that fresh grain. My yeast is fresh, all ingredients you listed I used. Any advice? I thought the proofed would be the answer but it hasn’t helped. Thanks for any help. Miriam
Is the oven warm where it proofs? Try like 120-125 degrees. Are there any drafts in the kitchen? Does the yeast get all bubbly at the first step? If not, stop right there, it’s not going to rise. You’re using hard white wheat?
By the way if your bread doesn’t work out perfectly you can still use it for bread crumbs, croutons or if all else fails give it to the chickens, they’ll love it and turn it into golden eggs! Don’t throw out your unsuccessful loaves!
Also watch it when it rises, after you put it in the forms for baking, do t let it go up as far as it will go, only let it rise about 75-80%, the last 20% will happen as it bakes.
Wondermill needs to be turned on B4 you pour in the grain. FYI.
Yep. I know that. Thank you. Someone already commented about this. I just wasn’t sure if the mic would work with all the noise. Turns out it did just fine 🙂 but in daily baking I always run it first and then pour in the grain.
Thank you … it’s the future …
You left your bread in the oven before you preheated it. I question that.
It works though 😊 either way is fine
When you say to use the weird honey for making the bread and the good honey for the table, or tea, what type of honey are you talking about that is weird? Is it cheaper honey or older honey that has partially solidified?
Older, thicker, darker, tangy honey
The older honey that is partially solidified and isn't as visually appealing
❤❤❤👏👏👏👏👏👏👏👏👏👏👏👏
question- the video shows two eggs and the recipe says 1 egg?
That was a different recipe in a different bowl. She was highlighting the beauty of farm fresh eggs.
Sorry, that’s a bit misleading… we needed that second egg for explanation about why use eggs in the first place. It’s just one.
Just one egg :)
Also need to remove the unbaked loaves from the oven when preheating. SOS for anyone watching.
It works just fine with the leaves inside. That’s how I always do it 😊