Thank you for this fantastic and perfect recipe! The first successful one I have done! Mine turned out amazingly soft and delicious!!!! Thank you!!! Thank you!!! Thank you!!!!!! ❤
What I love about this is that reminds me so much of how I grew up... eating real foods. Today, everybody eats that nasty white bread from the store (to say nothing of people who cut the crust off of it... UGH!) I so wish that I was "in the market" so to speak, that I could have met a woman who is so into homesteading like this. It's absolutely wonderful seeing you with your kids and how they are so enthusiastic about all this wonderful food. Great job!
Thank you! I hope you find that woman. They are out there! And many are willing to take the leap into this lifestyle. I raced motocross and was in excavation prior- I ate fast food and drank jager. I was a wild woman. 😅 When I desired motherhood I changed to be more healthy and to raise my family healthy. 🌻🌻🌻
I’m excited to try your recipe tomorrow. I’ve been baking bread a long time using store-bought flour. I ground my own flour for the first time today and my bread was a flop! 🫣 I didn’t bake it long enough. Thank you for the step by step instructions and the recipe! God bless! ❤️
I just got a grain mill (NutriMill Harvest) a few months ago and loving making my own bread from fresh grains. What a sweet gift from Margaret for your family!! 🌺
What an awesome gift. I've just started milling my own wheat berries to make bread. And I now have the Bosch mixer. So glad to find you and learn some of your methods. All the best to you and your family. The bread is beautiful! Multitasking is what mothers do better! Yes very interested in your sourdough. Children are darling! Thank you for sharing. All the best.
Awwwww! She did a great job. I’m going to make some today. I have the Nutro (I think that’s the name) one just like yours. Thank you for demonstrating the whole process. I have not made bread or used my grinder in a very long time.
Wow what an informative and inspiring video! I currently use the Wondermill but just ordered the Mockmill and it should get here by the end of September. It's amazing how much money is saved by milling your own grain, not just in groceries, but in health benefits also! I am betting your wonderful children does not get sick as much from eating food made with home milled flour. God bless you all!!
Made a loaf today with half red and half white berries (I’m sure it was hard red, but I’m not sure if it was hard or soft white) and the loaf came out so great. I’m thrilled! Super simple recipe and hands on time was less than 10 minutes. Thank you!
@@RowesRising if I could share a picture I would! After letting it cool about 90% I sliced a few pieces off for my husband, his grandfather (who lives with us), and me to enjoy. Yumm! Then later sliced it for the kids’ sandwiches and such tomorrow ❤️. So excited to have a simple recipe from berries to bread!
It’s so simple. It’s been amazing to have a throw and go recipe for our daily bread. If everyone knew it was this east- bread companies would be outta business🤣
I want to thank you for sharing your bread machine whole wheat bread recipe. I used it today and oh my soooo good... Now with this recipe I can keep good whole grain bread made even on days when I don't feel well from my cancer and treatments.
I hope you can rest more and nourish well as you go through your treatments. I find keeping broth on hand gives me a cup of nourishment when I’m not up for eating much else. Thinking of you and keeping you in my prayers Glenda.
@@RowesRising thank you! Broth is a amazing gift from the kitchen that's for sure. I am not able to have chemotherapy this round of cancer.. my body is not auto immune deficiency..
@@RowesRising and I am fighting to have any kind of a auto immune system. The goal is to retrain my immune system to learn what is. Ad and should be attacked and what is good... It's been a long hard process...
Oh my goodness, your daughter is adorable!!! So sweet. I just got a grain mill attachment for my Kitchen Aid and bought some organic hard red wheat berries locally but have been intimidated in getting started. Thank you so much for your detailed instructions. I'm now excited to get going and feed my husband some healthy, wholesome bread. I'll let you know how it goes!
Jo, I've successfully made a few different spelt recipes with my grain mill and I can certainly assure you, if I can do it (I burn rice and pasta) you can! PS. Spelt makes killer pizza dough if you're not about the mushy white dough.
I’m so glad!! That makes me so happy when it works for others. I just pulled a loaf out as well. Today I baked so early I didn’t mill wheat cause it would have woken the whole house. So I used all purpose only, and instead of plain oatmeal I added a 9 grain cereal from azure. I haven’t cut into it yet cause it’s still hot, but it looks amazing. Wrapped in a towel to cool. This recipe is forgiving and versatile. 🌻🌻🌻
Love the way you show us what is really going on as you make your videos. I get so tired of shows that show the ladies all made up and dressed up to can meat or make bread. Thank you for being real!
Hi Suzie!! Thank you for noticing. I have had folks say things like “what’s up with the gross hoody?” Or criticize me for not dressing nice enough. Reckon I’m supposed to be dressing the part 100% of the time. I have my days. Don’t we all? I would never get videos posted if I focused on perfection. We are surviving over here. It’s either me put together and looking nice, or a meal on the table, but we can’t have both😅🌻
I don't have a home grain mill; something to consider though. I love making bread. I took lessons from my neighbor to make sourdough long ferment; and they were nice enough to share a very old starter with me. Your wheat sandwich loaf was perfect.
Lovely video. I have home milled for many years and I do test bakes. Some Tips: Put the wheat through the mill twice. The result is a much finer flour which will make a lighter bread. Bought flour has been aged, this merely means it was stored for over a month. Aging allows both the germ to oxidise as well as the glutamine. Thus a lot of the nutrition of the germ is lost, but the oxidation of the glutamine makes it stronger so that it makes a lighter loaf. With home milling we need to use our flour within a day. After that the germ is oxidising and it is that which enables fresh milled flour to make good bread. 48 hours afyer milling the flour won't make good bread until it has properly aged. Never use autolysis with freshly home milled flour. The flour has very high levels of enzymes which will degrade the gluten during autolysis. I give the flour a 30 minute stand after rough mixing to allow the dough to hydrate. I make sur the salt is in that dough as it inhibits the enzymes from breaking down the gluten. Autolysis is a technique developed for aged white flour. It is not a universal improver. A drum sieve with 1mm and 0.5mm meshes will let you remove 10% and 20% of the flour respectively. Bolt after the first milling and before the second. This gives you the option to make lighter loaves. But don't throw that bran away. Pop it in a jar and use it as a topping on your breads. It gives a lovely finish. Lastly: Do get hold of some heritage wheats. All of the usual wheat is commodity wheat bred for high yield and not for flavour. Heritage wheat is becoming more available in the States now as it is in Europe. You will be astonished at the incredible flavour of the bread. Think artisan cheese vs processed cheese in the supermarket. Unfortunately heritage wheats have weak gluten so you may wish to blend in some strong white flours for your first few bakes. Anyway, great video and I hope this is useful... I came across your video whilst looking for something else. Be well :)
Wow Kevin!!! Thank you so much for sharing your wealth of knowledge!! I’ll be sure to read this comment on one of my next baking videos with your credit- pure gold! Thank you!!
Thank you!! I want to do the best I can for my family. There is so much to learn. I’ll be ordering some ancient grains asap! I also made two loaves and compared the rise and loaf with the same recipe- one fresh milled wheat the other store bought flour. I’ll be sharing my results with your explanation. The fresh milled rose less but had way better flavor :)
@@RowesRising Commercial flour is blended to get the gluten strength they want. In the States they often add a small amount of ascorbic acid to the flour. It might be marked as Vit. C. on the packet. That toughens the gluten and gives a better loaf volume. You don't need to read the post out. It would come better with your words I think. It's just stuff I've learned from others. :) Good baking!
Soft wheats are better for banana bread and other quick breads. They’re also better for cakes and cookies and other pastries. If you’re making sandwich bread, you could use a hard winter wheat. Or hard wheat in general.
Hi Katie, I am a new subscriber. I love the video. I am going to try this loaf.. You made it look so easy. I love how the children were watch the bread bake.. I love the ending.. your little helper is so cute! I have the MockMill 200, and Ankarsrum Assistent mixer.. I made Einkorn dinner rolls last evening they turned out great (delicious). I am trying to find simple recipes for 1 loaf freshly milled flours.
Yes! Check out my sourdough playlist in my channel :) it’s what I used to make exclusively- then when baby 5 came along I started making quicker breads :)
Love this Katie! I was looking for an easy yeast bread to make for my mom. I make sourdough for my hubby, family and friends but my mom can no longer eat it, it is too chewy for her, so I thought I would check your channel and “bam” there it is and your loaf looks beautiful! I will use your recipe and make this loaf for her! Thank you again for all you do and share! 🙏🙏🙏
My step mom loves sourdough but can’t eat it for the same reasons… I gave her my recipe and taught it to here here and she’s making bread in Va. live that ut works well for others.
@@RowesRising good beautiful morning Katie, I have a question if you could be so kind to answer? I do not have regular yeast, only fast rise, will this be okay to use in your recipe and if so, what should I expect? This will be my first attempt at yeast bread as I have said before, I am a sourdough girl but my momma needs her bread and healthy bread she gets..😊❤️
I take the paddles out after kneading sometimes if I remember. Then it’s just the post holes. It used to bother me too😅 I would knead the dough. Let it rest/rise 30 min. Knock down and form your loaf, rise 30 min while oven preheated and then bake. I hope it works- fingers crossed.
I just got a grain mill and I made your recipe for my first loaf. I don’t know what I did wrong. I had to use ghee instead of olive oil, because I didn’t have any olive oil and I think my mill may have been set to the coarser setting, but it did not rise much at all. The other thing is that my pan may have been a little too large. It was a bread pan, but it was a little wider.
Hmmm- keep trying and experimenting. That’s how we learn. Also you might try doing half bread flour from the store and half fresh milled and then tweak it until you can do all fresh milled. Finer grind and possibly sift the bran out- the bran can cut the gluten bubbles and prevent it from rising well if it’s too coarse and jagged. Don’t get discouraged- we still eat my ugly loaves😅
@@RowesRising thanks for your advice. It turned out ok and still tastes great, so we’re eating it. The other thing that I realized is that maybe I did not let the yeast sit long enough in the wet ingredients before I mixed it in with the dry ingredients.
The “stones” used in this are made of man-made Corundum which contains aluminum and pieces flake off into the flour. People think this is a “REAL” stone mill, but it’s nothing like the real granite stone used in the huge commercial mills. I got rid of mine because I was tired of chomping down on hard pieces of Corundum in the bread and ingesting the material, which could be unnoticed if in powder form as it’s toxic. I went with a stainless steel burr grinder so no more problems or worries. The only real natural stone mill you can buy for home is from the company called Salzburg in Austria.
Thanks for sharing this. Is this with certain brands? I haven’t noticed any bits of stone. My grain mill, specifically, is a Komo Fidibus Classic I was given by a subscriber- it’s an Austrian-made mill, I’m curious if it has the stone from Austria you mention.
@@RowesRising yours has a corundum stone. I had the Komo classic just like yours. Only one the uses real granite stones is the Salzburg, natural-grainmills dott comm. I think they only have one they ship to the USA. Too expensive for what I need, I’m happy with the steel burr mill I have now.
@@RowesRising after this happened to me, I found there were others having the problem. There is a thread on The Fresh Loaf With the title Flour Mill/Grind Stones - Real Stone vs Ceramic Corundum / Carborundum (i.e. Sandpaper)? is Abrasive in our food SAFE?
@@RowesRisingplease do your own research and don’t just rely on what others say. Corundum is the crystalline form of aluminium oxide, yes, however it is a very tough material. Highly doubted that grinding vegetation through would be enough to powder it down at all. It has a 9 on the MOHs scale which is one of the most durable ‘gems’ (rubies and sapphires are also corundum) other than diamonds (10 on the MOHs scale).
What a great little helper you have with your daughter…❤️ I have a slicer, will this loaf slice well with a slicer? I do slice my sourdough on it but of course I wait until the following day… Sorry I continue to ask you questions but my dough for this bread is now resting… ( I did go into town to get active dry yeast)
Bread turned out amazing! I made two loaves one for my hubby and one for my mom! Hubby had two slices of it toasted with butter, of course and he said it was great! Yay! Thank you so much for sharing all you share Katie! Have a beautiful day!❤️
I have a real interest in getting a flour mill and will probably get the Nutrimill. A few questions for you. Do you sprout then dry your wheat before using it? I noticed commercial bread flours will add some sprouted barley flour to the wheat flour. Have you experimented with adding barley flour? Adding some Eikorn in the mix is also supposed to add some additional protein and change the flavor profile a bit. All fun experiments I will like to try out with my bread making.
Maybe I should have said half hard red and half hard white- I may have said soft but that was a brain glitch!! 😅 I measure my flour by weight for sourdough bread, I use a cup to measure this recipe then I adjust as needed once the bread machine has been going.
It doesn’t get hot on the outside- It’s double pane insulated- they love to watch food bake. Sometimes we all sit in front of the oven and watch the pancake or cookies bake🥰 We did have a child burn their hand on our gas heating stove I’m the living room so we don’t use that😅unless the power is out.
I’ve been looking for a good bread recipe for sandwiches, and this is exactly what I’ve been looking for for a good crumb. Did you say that you had a sourdough video?
Not necessarily- you may need to add vital gluten to your fresh milled flour. I am ordering some from azure to add to my whole milled loaves. It’s not necessary but it does help apparently. 🌻
Hello! I’m new to your channel. Thanks for this great video! I recently purchased a grain mill and was wondering which berries to mix for bread. You have such great information! Always learning something new! 😃🌸
Thanks for the great video Katie, have you tried this recipe sans sugar, or with a artificial sweetener? does it effect the yeast and the rising action? I am leaning toward starting to make bread again but the sugar thing is a barrier. Your kiddos are sweet!
This is so cool! You made it easy to understand and digest And gave me some inspiration to grow my own wheat one day and try it out myself 🤗 thanks for sharing!! 💚
Yes 4 tablespoons of honey maple syrup agave or sugar. Might need a splash more flour just check your dough part way through and if it’s too loose add a teaspoon of flour til it bulls up a bit.
I’ve been baking bread with store brought flour for about 10 years. Recently I brought a mill and have made my first lot of home milled bread. The results are always a bit sticky when the bread is cooked . I use 600 g white bread flour and 300 g fresh ground grains and 700 g water. Have you ever encountered this problem .
Yes and someone mentioned we need to add whey or something else to make fresh milled flour to “bread flour”. I bet Felicia over @grainsandgrit would know the answer!!
I love this recipe and just got a zojirushi bread machine! Has anyone tried it in a machine and seen if the knead and rest times are the same as provided here?
Hi. I have a question about the yeast. You said active dry yeast, but the container you used is Bread Machine which is rapid rise. Could you clarify what you use? Thanks!
I currently have in bulk the active dry yeast from azure and it only works well with the quick loaf feature on my bread machine. The same setting as the yeast used in this video. 🌻🌻🌻
@@RowesRising Thank you!! Trying to convert some of my recipes to using fresh milled flour and trying to figure out if active dry(which I also have in bulk from Azure) will work or if I need instant.
@blairlane6759 I hope it works for you! I’ve tried other settings with the bread machine and the bread over proves and sinks in. It’s still delicious just misshapen😅 Experimenting is the fun part. We are 4k above sea level so what works for me may not work for someone at lower elevations.
Thank you so much! I made this loaf and it is absolutely delicious! 🥰 It’s the best freshly milled loaf of bread I’ve made that I actually feel like turned out well!
Thank you so much for sharing this. Quick question, I made my bread and it was delicious, but when I started cutting towards the center, it was doughy, do I just need to cook it longer, I followed the timing that you had?
This might not be a quick answer😅You may need to cook longer? Thump the bottom for a hollowish sound. Was your dough proved well enough? And room temp for your final rise? Sometimes you may need more or less time with each step- depends on your environment, ingredients etc. the key is to learn when the dough is fluffy and airy- typically when it doubles in size the last rise. If not- it can be gummy inside. Or just need a longer bake? Let’s trouble shoot.
You can check the temp of the bread to know when it’s done. Rich-dough breads 180-190°F (82-88°C) Rich-dough breads-those with significant fat or sugar content, such as brioche, dinner rolls, challah, or even tender sandwich bread-are done when they reach 180-190°F Lean-dough breads 190-210°F (88-99°C) Lean dough breads-those with minimal or no fat or sugar, such as baguette, sourdough, most kinds of rye bread
I have been making breading milling hard red wheat. Is there a way to make a whiter softer bread from fresh milled wheat? What kind of wheat would I use?
You would need to sift out the bran with a fine sifter. I found that using hard red wheat flour from Costco makes a perfect soft loaf. I’m on the hunt for a flour sifter- finer than the current sifter I have because it does not remove the smaller bran. Bosch Nutrimill has a sifter attachment for their mixer that makes fine pastry flour. I’m sure that would remove all the bran from hard wheat to make a soft loaf. You can also use hard white wheat- but again, needs to be sifted for that softer bread texture. For cakes etc you would use soft white wheat for milling and sift it for your cakes and cookies. I hope that helps!!
I’m not sure…. Hmmm that’s never happened to me before. I always check my dough after a few minutes of kneading to make sure it does not need more water or flour. And to scrape the sides down. I’ve made hundreds of loaves and never had a hole like that… did you use cold butter that clumped in the middle of the dough and melted in the bake? That’s the only thing I can think of. I’m so sorry! 🌻🌻🌻
Hi Katie! REALLY curious to know something - as a fellow sufferer of Hashimoto's, I was wondering if you have followed the holistic advice to not eat gluten (due to molecular mimicry), or if you are able to eat freshly milled bread without consequence. I'm so confused and not sure what to believe, or do. Thoughts? TIA!
I can eat fresh milled products and homemade products just fine. I have terrible sensitivity to mass manufactured foods/gluten products from the store so I try to not buy those things cause if they are in the house chances are I will eat them at some point 😅 I will say, listen to your body and your lab results and see what works best for you. I’m still medicated despite my efforts to not be in the past.
@@RowesRising That's so great to hear! I am doing a trial run of 90 days with no gluten whatsoever to see how I feel. I have no digestive issues when I eat it, but am told it causes an attack on the thyroid even though I can't feel it. I would LOVE to be able to eat my freshly milled products again, but I worry 'they' are right and it will cause issues. So hard to know what to believe! Thanks SO much for the input. 😊
Everything you say is true!! I don’t feel badly when I eat homemade gluten products. When I’m not breastfeeding or pregnant, I can go gluten free much easier and regulate my thyroid… but with pregnancy and breastfeeding- calories matter more. And keeping my thyroid in healthy levels during pregnancy and breastfeeding is so important I don’t play around with trying to regulate with diet. I struggle to eat enough and if I eliminated homemade bread I might get deathly I’ll like I did with baby 3. I was on a very strict diet and suffered more because I was starving- practically living off chicken, broth, kale, fruit and avocados for months- I was skin and bones, depressed and miserable. I will revisit gluten free and more diet restrictions once a human isn’t dependent on my for nourishment. Then I scan resume playing around with my health😅
@@RowesRising Oh wow, yes, that makes sense! I do take thyroid meds for the hypo but am trying to treat the Hashi’s with diet. So not fun! I keep hearing I need to do the AIP diet but I just can’t yet. So restrictive. Anyway, I’m always curious to know how others approach this thyroid mess we have so thank you so much for the convo! ❤️
Yes you can :) the flour I used is basically “whole wheat” cause I don’t sift it to all purpose. I did use a soft white wheat which lends itself to cakes and pastries.
I forget oats all the time!! It’s fine I just add a bit more flour if I notice it needs more in the mixing stage :) it’s actually really yummy and good without oats- I just cram in extra and diverse nutrients where possible.
Just to bulk it up and add a variety of nutrition. Some add leftover cooked oatmeal etc. I always add extra food to my food recipes just to get as much diversity as possible in my kids.
4 tablespoons of any natural sweetener- maple syrup, honey, agave, can sugar…If you use liquid, increase flour by the teaspoon or add another spoon of oats. Experimentation is fun and we learn so much in the process. When I’ve used liquid sweetener I pay attention to my dough and if it’s too wet I’ll add the extra dry.
Hi sister....new subscriber here 👋 I'm curious now that you've had the opportunity to try out both mills (both listed in the description box)....which one you prefer and why? Enjoying your channel!
I have the Komo Fidibus Classic. Which was given to me by a subscriber. I have an affiliate link for the other Nutrimill Harvest grain mill which I have not used but is very similar to the KFC. Both are stone mills. (Nutrimill has other options) Main difference to me is one pays me a commission when you buy. Nutrimill have a variety of grain mills. Their Harvest Grain Mill is most similar to my Komo. They are similar just different branding and size depends on what your family needs.
Hi there. I was watching another video of yours where you said your bread machine recipe was in a previous video. Is this that same recipe? Would you mind telling me the settings you use for it? Thanks!!
Yes this is my standard daily loaf and I make it in the bread machine or by hand. It’s a 200g loaf so your bread machine needs to be that size for these measurements 😅 I use the 3hour 45min standard loaf setting medium darkness. You can also use the quick loaf setting.
It wasn’t ruined!! Maybe a little chewy moist crust at first but once it was dry I bagged it in the counter over night and it was great the next day :)
You may need to add a bit more flour depending on your grind and if you sift or not. Sifting out the bran then measuring your flour helps some. Add flour as needed.🌻🌻🌻
@@RowesRising thank you for responding! I don’t ever sift the bran out BUT this time I did use the finest setting which I never do, maybe that was it. I’ll see how it tastes later!
@christineross7620 should taste great!! Might look wonky. That happens to me sometimes if I don’t check my bread machine and add a bit more if needed. My measurements are often heaping🫣🌻🌻🌻
OK I have a question every time I make bread it seems very moist on the inside still. Am I just not cooking it long enough? I make it for as long as your video said to make it. Should I just let it sit on the counter and does it finish cooking that way? I am genuinely confused lol
Are you using your bread machine? Are you slicing it fresh out of the oven? A lot of times mine sits in the bread maker past baking on the warm setting for 10-15 minutes before I get to it. I haven’t had an issue with moisture unless I slice into it while it’s still warm!! Then it seems like it’s very moist. Once it cools there is no issue. I cool on a wire rack, and then when completely cool it has a normal crumb. But the hot crumb is steamy :)
Hi Catherine!! Was it sourdough or daily loaf of yeast bread? What kind of flour? Fresh milled? Is your yeast expired? So many questions to troubleshoot 😅
I want to make this loaf today but I don't have the oats. I have oat groats but I tried to mill them on super coarse but it still looks just like flour. Maybe I'll try adding a quarter cup of that. I've messed up so much bread I hope this works.
You don’t have to add the oats. Just add 1/8-1/4 more flour. I hope it works!! I failed my loaf yesterday because I used the oats from making oat milk- and it was too soggy- my loaf sunk in the baking but we’ll still eat it- when sliced it looks like 😸
What bread machine and what recipe do you want to make? I have a book with a variety of bread machine brand recipe variations. My recipe makes a 200g loaf.
@@RowesRising first of all thank you for responding. I used hard red winter wheat. And the yeast, I just checked it and it’s expired 😢. I didn’t check before making it.
@@RowesRising ok, so my bread rised but it seems like once it it’s in the oven it doesn’t grow any more or it flattens a bit. It’s not really fluffy like yours 😢
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Thank you for this fantastic and perfect recipe! The first successful one I have done! Mine turned out amazingly soft and delicious!!!! Thank you!!! Thank you!!! Thank you!!!!!! ❤
I’m so glad!!! Yay that makes my heart happy for you🌻
🤣🤣🤣 Margaret the Mill! That's a beautiful loaf of bread--glad you're enjoying your mill.
Hi!!! She’s my new best friend ✨ We love her Margaret!!
"I thought it was Spring but now it is Winter!" Oh my gosh is she adorable!
3 is my favorite age! She says the funniest stuff- that one sentence had me in stitches cause we all feel that with this crazy spring weather 😂
What I love about this is that reminds me so much of how I grew up... eating real foods. Today, everybody eats that nasty white bread from the store (to say nothing of people who cut the crust off of it... UGH!) I so wish that I was "in the market" so to speak, that I could have met a woman who is so into homesteading like this. It's absolutely wonderful seeing you with your kids and how they are so enthusiastic about all this wonderful food. Great job!
Thank you! I hope you find that woman. They are out there! And many are willing to take the leap into this lifestyle. I raced motocross and was in excavation prior- I ate fast food and drank jager. I was a wild woman. 😅 When I desired motherhood I changed to be more healthy and to raise my family healthy. 🌻🌻🌻
LOL Best video closing ever. Adorable
I’m excited to try your recipe tomorrow. I’ve been baking bread a long time using store-bought flour. I ground my own flour for the first time today and my bread was a flop! 🫣 I didn’t bake it long enough. Thank you for the step by step instructions and the recipe! God bless! ❤️
I just got a grain mill (NutriMill Harvest) a few months ago and loving making my own bread from fresh grains. What a sweet gift from Margaret for your family!! 🌺
I’m glad you are loving it!!
What an awesome gift. I've just started milling my own wheat berries to make bread. And I now have the Bosch mixer. So glad to find you and learn some of your methods. All the best to you and your family. The bread is beautiful! Multitasking is what mothers do better! Yes very interested in your sourdough. Children are darling! Thank you for sharing. All the best.
Thank you for being here!!!
Oh my heart!! Your kids are beautiful blessings! Hugs to them.
I have been making bread for many years, but this recipe has given me more compliments than any other I’ve used. Thank you…it’s wonderful!
I’m so glad you enjoy it!! 🌻🌻🌻 Thank you for the feedback.
Awwwww! She did a great job. I’m going to make some today. I have the Nutro (I think that’s the name) one just like yours. Thank you for demonstrating the whole process. I have not made bread or used my grinder in a very long time.
Beautiful children. Blessings
Wow what an informative and inspiring video! I currently use the Wondermill but just ordered the Mockmill and it should get here by the end of September. It's amazing how much money is saved by milling your own grain, not just in groceries, but in health benefits also! I am betting your wonderful children does not get sick as much from eating food made with home milled flour. God bless you all!!
You are right about that! Thank you and God Bless you Jorde!
What a sweet gift Margaret! Thank you for the demonstration Katie!
She’s so kind!
Made a loaf today with half red and half white berries (I’m sure it was hard red, but I’m not sure if it was hard or soft white) and the loaf came out so great. I’m thrilled! Super simple recipe and hands on time was less than 10 minutes. Thank you!
Oh I’m so glad it worked for you!!
@@RowesRising if I could share a picture I would! After letting it cool about 90% I sliced a few pieces off for my husband, his grandfather (who lives with us), and me to enjoy. Yumm! Then later sliced it for the kids’ sandwiches and such tomorrow ❤️. So excited to have a simple recipe from berries to bread!
It’s so simple. It’s been amazing to have a throw and go recipe for our daily bread. If everyone knew it was this east- bread companies would be outta business🤣
I want to thank you for sharing your bread machine whole wheat bread recipe. I used it today and oh my soooo good... Now with this recipe I can keep good whole grain bread made even on days when I don't feel well from my cancer and treatments.
I hope you can rest more and nourish well as you go through your treatments. I find keeping broth on hand gives me a cup of nourishment when I’m not up for eating much else. Thinking of you and keeping you in my prayers Glenda.
@@RowesRising thank you! Broth is a amazing gift from the kitchen that's for sure. I am not able to have chemotherapy this round of cancer.. my body is not auto immune deficiency..
@@RowesRising and I am fighting to have any kind of a auto immune system. The goal is to retrain my immune system to learn what is. Ad and should be attacked and what is good... It's been a long hard process...
Your kids are so adorable. ❤️
☺️ thank you!
Oh my goodness, your daughter is adorable!!! So sweet. I just got a grain mill attachment for my Kitchen Aid and bought some organic hard red wheat berries locally but have been intimidated in getting started. Thank you so much for your detailed instructions. I'm now excited to get going and feed my husband some healthy, wholesome bread. I'll let you know how it goes!
That’s awesome Jo!! Good luck and enjoy the process🌻
Jo, I've successfully made a few different spelt recipes with my grain mill and I can certainly assure you, if I can do it (I burn rice and pasta) you can! PS. Spelt makes killer pizza dough if you're not about the mushy white dough.
I made this recipe and it is so good!!! We have a new favorite recipe!!! Thank you!!
I’m so glad!! That makes me so happy when it works for others. I just pulled a loaf out as well. Today I baked so early I didn’t mill wheat cause it would have woken the whole house. So I used all purpose only, and instead of plain oatmeal I added a 9 grain cereal from azure. I haven’t cut into it yet cause it’s still hot, but it looks amazing. Wrapped in a towel to cool. This recipe is forgiving and versatile. 🌻🌻🌻
@@RowesRising that sounds delicious!!! I'll have to swap ingredients out too!! I really enjoy your channel!!! God Bless!!
Love the way you show us what is really going on as you make your videos. I get so tired of shows that show the ladies all made up and dressed up to can meat or make bread. Thank you for being real!
Hi Suzie!! Thank you for noticing. I have had folks say things like “what’s up with the gross hoody?” Or criticize me for not dressing nice enough. Reckon I’m supposed to be dressing the part 100% of the time. I have my days. Don’t we all? I would never get videos posted if I focused on perfection. We are surviving over here. It’s either me put together and looking nice, or a meal on the table, but we can’t have both😅🌻
Great video. I am saving this video to try your recipe. You have a beautiful family. Hugs❤️
Thank you Terra Ranch!
Great content. Thank you for sharing. This video is a keeper.
I don't have a home grain mill; something to consider though. I love making bread. I took lessons from my neighbor to make sourdough long ferment; and they were nice enough to share a very old starter with me. Your wheat sandwich loaf was perfect.
I loooooove sourdough and I need to get back to making it more regular.
Lovely video.
I have home milled for many years and I do test bakes.
Some Tips:
Put the wheat through the mill twice. The result is a much finer flour which will make a lighter bread.
Bought flour has been aged, this merely means it was stored for over a month. Aging allows both the germ to oxidise as well as the glutamine. Thus a lot of the nutrition of the germ is lost, but the oxidation of the glutamine makes it stronger so that it makes a lighter loaf. With home milling we need to use our flour within a day. After that the germ is oxidising and it is that which enables fresh milled flour to make good bread. 48 hours afyer milling the flour won't make good bread until it has properly aged.
Never use autolysis with freshly home milled flour. The flour has very high levels of enzymes which will degrade the gluten during autolysis. I give the flour a 30 minute stand after rough mixing to allow the dough to hydrate. I make sur the salt is in that dough as it inhibits the enzymes from breaking down the gluten. Autolysis is a technique developed for aged white flour. It is not a universal improver.
A drum sieve with 1mm and 0.5mm meshes will let you remove 10% and 20% of the flour respectively. Bolt after the first milling and before the second. This gives you the option to make lighter loaves. But don't throw that bran away. Pop it in a jar and use it as a topping on your breads. It gives a lovely finish.
Lastly: Do get hold of some heritage wheats. All of the usual wheat is commodity wheat bred for high yield and not for flavour. Heritage wheat is becoming more available in the States now as it is in Europe. You will be astonished at the incredible flavour of the bread. Think artisan cheese vs processed cheese in the supermarket. Unfortunately heritage wheats have weak gluten so you may wish to blend in some strong white flours for your first few bakes.
Anyway, great video and I hope this is useful... I came across your video whilst looking for something else.
Be well :)
Wow Kevin!!! Thank you so much for sharing your wealth of knowledge!! I’ll be sure to read this comment on one of my next baking videos with your credit- pure gold! Thank you!!
@@RowesRising Blimey that is too kind.
I really value the work people like yourself undertake to move home baking forward.
Be well. 👍
Thank you!! I want to do the best I can for my family. There is so much to learn. I’ll be ordering some ancient grains asap! I also made two loaves and compared the rise and loaf with the same recipe- one fresh milled wheat the other store bought flour. I’ll be sharing my results with your explanation. The fresh milled rose less but had way better flavor :)
@@RowesRising Commercial flour is blended to get the gluten strength they want. In the States they often add a small amount of ascorbic acid to the flour. It might be marked as Vit. C. on the packet. That toughens the gluten and gives a better loaf volume.
You don't need to read the post out. It would come better with your words I think. It's just stuff I've learned from others. :)
Good baking!
I did just order more as irbid acid- I did not know to add it to bread. Good info!
Loved everything about this video Katie!!
Thank you Tabitha!! Love having you here🌻
I just ordered a Wonder Mill, then I happened upon your channel - I subscribed !!
Hi Robert!! That is so exciting. You are going to enjoy milling grains. 🌻
Love your grain mill, it’s so pretty to look at it. Can’t wait to try this sandwich bread recipe!
OMG Annika is just so adorable, love your videos❤
Thank you!! We love this age- she says the most matter of fact things and it’s hilarious 😆
Very tasty. I’m keeping this recipe.
Soft wheats are better for banana bread and other quick breads. They’re also better for cakes and cookies and other pastries. If you’re making sandwich bread, you could use a hard winter wheat. Or hard wheat in general.
Hi Katie, I am a new subscriber. I love the video. I am going to try this loaf.. You made it look so easy. I love how the children were watch the bread bake.. I love the ending.. your little helper is so cute! I have the MockMill 200, and Ankarsrum Assistent mixer.. I made Einkorn dinner rolls last evening they turned out great (delicious). I am trying to find simple recipes for 1 loaf freshly milled flours.
Thank you so much Marian!! I appreciate you being here 🌻🌻🌻
@@RowesRising You are welcome! 🌺🌺🌺
Awesome video. Bread looks scrumptious ❣️ Thank for sharing...
I always learn so much from you! Now I'm even extra excited to finally bust out my mill!! Margaret is so pretty! Lol
She’s gorgeous! I was so blessed by her!
Love making bread.
Yes! Check out my sourdough playlist in my channel :) it’s what I used to make exclusively- then when baby 5 came along I started making quicker breads :)
Love this Katie! I was looking for an easy yeast bread to make for my mom. I make sourdough for my hubby, family and friends but my mom can no longer eat it, it is too chewy for her, so I thought I would check your channel and “bam” there it is and your loaf looks beautiful! I will use your recipe and make this loaf for her! Thank you again for all you do and share! 🙏🙏🙏
My step mom loves sourdough but can’t eat it for the same reasons… I gave her my recipe and taught it to here here and she’s making bread in Va. live that ut works well for others.
@@RowesRising good beautiful morning Katie, I have a question if you could be so kind to answer? I do not have regular yeast, only fast rise, will this be okay to use in your recipe and if so, what should I expect? This will be my first attempt at yeast bread as I have said before, I am a sourdough girl but my momma needs her bread and healthy bread she gets..😊❤️
Give it a go. I use active dry yeast. Your bread machine should have a “quick loaf” 2 ish hours setting. I would use that.
@@RowesRisingI do not use a bread machine, I do not like the hole the paddle leaves, okay, call me picky…lol … I will give it a go…😊 Thank you…
I take the paddles out after kneading sometimes if I remember. Then it’s just the post holes. It used to bother me too😅 I would knead the dough. Let it rest/rise 30 min. Knock down and form your loaf, rise 30 min while oven preheated and then bake. I hope it works- fingers crossed.
I mix all of the grains that I'm using together before I grind them
Wonderful video. Just got my milk. Tried one loaf and it was NOT good. Now I’ll try your recipe thank you
Hope it works out!!
👍🏼👍🏼
I looked for your sourdough bread link, but don’t see it.
hah butter is life indeed! i like to call it my emotional support butter.
That’s hilarious. I turned around the other day to my husband eating straight butter #carnivoresnack 😂
I just got a grain mill and I made your recipe for my first loaf. I don’t know what I did wrong. I had to use ghee instead of olive oil, because I didn’t have any olive oil and I think my mill may have been set to the coarser setting, but it did not rise much at all. The other thing is that my pan may have been a little too large. It was a bread pan, but it was a little wider.
Hmmm- keep trying and experimenting. That’s how we learn. Also you might try doing half bread flour from the store and half fresh milled and then tweak it until you can do all fresh milled. Finer grind and possibly sift the bran out- the bran can cut the gluten bubbles and prevent it from rising well if it’s too coarse and jagged. Don’t get discouraged- we still eat my ugly loaves😅
@@RowesRising thanks for your advice. It turned out ok and still tastes great, so we’re eating it. The other thing that I realized is that maybe I did not let the yeast sit long enough in the wet ingredients before I mixed it in with the dry ingredients.
Thanks
The “stones” used in this are made of man-made Corundum which contains aluminum and pieces flake off into the flour. People think this is a “REAL” stone mill, but it’s nothing like the real granite stone used in the huge commercial mills. I got rid of mine because I was tired of chomping down on hard pieces of Corundum in the bread and ingesting the material, which could be unnoticed if in powder form as it’s toxic. I went with a stainless steel burr grinder so no more problems or worries. The only real natural stone mill you can buy for home is from the company called Salzburg in Austria.
Thanks for sharing this. Is this with certain brands? I haven’t noticed any bits of stone. My grain mill, specifically, is a Komo Fidibus Classic I was given by a subscriber- it’s an Austrian-made mill, I’m curious if it has the stone from Austria you mention.
@@RowesRising yours has a corundum stone. I had the Komo classic just like yours. Only one the uses real granite stones is the Salzburg, natural-grainmills dott comm. I think they only have one they ship to the USA. Too expensive for what I need, I’m happy with the steel burr mill I have now.
@btpuppy2 I appreciate your insight. I wasn’t aware and as a busy mom I don’t always research every single product- I should be a better consumer😅
@@RowesRising after this happened to me, I found there were others having the problem. There is a thread on The Fresh Loaf With the title Flour Mill/Grind Stones - Real Stone vs Ceramic Corundum / Carborundum (i.e. Sandpaper)? is Abrasive in our food SAFE?
@@RowesRisingplease do your own research and don’t just rely on what others say. Corundum is the crystalline form of aluminium oxide, yes, however it is a very tough material. Highly doubted that grinding vegetation through would be enough to powder it down at all. It has a 9 on the MOHs scale which is one of the most durable ‘gems’ (rubies and sapphires are also corundum) other than diamonds (10 on the MOHs scale).
They're so lovely💕☺️
Thank you aramhouse 🥰
What a great little helper you have with your daughter…❤️ I have a slicer, will this loaf slice well with a slicer? I do slice my sourdough on it but of course I wait until the following day… Sorry I continue to ask you questions but my dough for this bread is now resting… ( I did go into town to get active dry yeast)
Bread turned out amazing! I made two loaves one for my hubby and one for my mom! Hubby had two slices of it toasted with butter, of course and he said it was great! Yay! Thank you so much for sharing all you share Katie! Have a beautiful day!❤️
Oh good!!! I’m so glad it worked well for you- yum!
I have a real interest in getting a flour mill and will probably get the Nutrimill. A few questions for you. Do you sprout then dry your wheat before using it? I noticed commercial bread flours will add some sprouted barley flour to the wheat flour. Have you experimented with adding barley flour? Adding some Eikorn in the mix is also supposed to add some additional protein and change the flavor profile a bit. All fun experiments I will like to try out with my bread making.
You will have so much fun experimenting Steve. I do not and have not. 🌻🌻
Oh, my goodness, how cute was that?
I can’t handle it. She is 🤩
Do you sift out the hull out of the flour? Thanks
It’s better to but I don’t always sift out the bran.,
Great video, I will try this for grandies. My daughter and I like your stove, what kind is it? Blessings
Hi Karen it's a Kenmore Elite! Thanks for watching!
Did you say that you like to use half soft white and half hard red wheat? Also, do you measure your flour by weight? Thank you! Subscribed
Maybe I should have said half hard red and half hard white- I may have said soft but that was a brain glitch!! 😅 I measure my flour by weight for sourdough bread, I use a cup to measure this recipe then I adjust as needed once the bread machine has been going.
Great video... learned a lot but does your oven door not get hot ? I saw the kids leaning on it and wondered.
It doesn’t get hot on the outside- It’s double pane insulated- they love to watch food bake. Sometimes we all sit in front of the oven and watch the pancake or cookies bake🥰 We did have a child burn their hand on our gas heating stove I’m the living room so we don’t use that😅unless the power is out.
I’ve been looking for a good bread recipe for sandwiches, and this is exactly what I’ve been looking for for a good crumb.
Did you say that you had a sourdough video?
Yes I have a whole sourdough playlist on my channel :)
I’m thinking of getting a mill but I love my bread recipe will I have to find another if I do mill my own?
Not necessarily- you may need to add vital gluten to your fresh milled flour. I am ordering some from azure to add to my whole milled loaves. It’s not necessary but it does help apparently. 🌻
Hello! I’m new to your channel. Thanks for this great video! I recently purchased a grain mill and was wondering which berries to mix for bread. You have such great information! Always learning something new! 😃🌸
I’m so glad you enjoyed it!
Can you plop the dough in the mixer to let it knead for 8-10 minutes?
Of course!!
Thanks for the great video Katie, have you tried this recipe sans sugar, or with a artificial sweetener? does it effect the yeast and the rising action? I am leaning toward starting to make bread again but the sugar thing is a barrier. Your kiddos are sweet!
You can omit sugar just a a bit more salt to make it a bit saltier for flavor Todd. I also do not use sugar in my sourdough so you can aim for that.
Do you sift your wheat at all? I’d like to try your recipe. Whole wheat I’ve made in the past is dense as a brick. Thank you
Today I sifted it but typically I do not. Are you using live yeast? Maybe try half AP flour?
Can i mill white flour in home ?
Yes!! You just need to sift out the bran.
Have you tried making pasta?
Not yet! I have watched Becky make it on her channel. But I just haven’t made the time to do so. I do make homemade corn tortillas!
This is so cool! You made it easy to understand and digest And gave me some inspiration to grow my own wheat one day and try it out myself 🤗 thanks for sharing!! 💚
You can do it!! Yes get some wheat berries and give growing a try! I might plant a small plot myself and see what happens :)
Have you made this recipe with honey? Do you add the same amount as sugar?
Yes 4 tablespoons of honey maple syrup agave or sugar. Might need a splash more flour just check your dough part way through and if it’s too loose add a teaspoon of flour til it bulls up a bit.
Great video. I'm just getting started on this journey. It the 4 cups of flour as the wheat berries or post milled you need 4 cups?
Post milled you need 4 cups flour 🌻
What size pan are you using?
2lb loaf pan
I’ve been baking bread with store brought flour for about 10 years. Recently I brought a mill and have made my first lot of home milled bread.
The results are always a bit sticky when the bread is cooked . I use 600 g white bread flour and 300 g fresh ground grains and 700 g water.
Have you ever encountered this problem .
Yes and someone mentioned we need to add whey or something else to make fresh milled flour to “bread flour”. I bet Felicia over @grainsandgrit would know the answer!!
Hi Katie! What is the size of the pan you are using? I have a 9x5 but it seems to swallow up my loaf and I dont get a nice big bread shape.
I love this recipe and just got a zojirushi bread machine! Has anyone tried it in a machine and seen if the knead and rest times are the same as provided here?
I use the zojurishi and I put this recipe in it for a quick loaf medium crust- it’s a 2:18 cycle. I just shared in today’s video too.🌻🌻
Thanks so much!
what size pan?
9.5x5 inch loaf pan. Standard.
Please, I need the recipie in grams bot in cups. Can u help?
Yes when I’m back home I can- traveling currently.
Hi. I have a question about the yeast. You said active dry yeast, but the container you used is Bread Machine which is rapid rise. Could you clarify what you use? Thanks!
I currently have in bulk the active dry yeast from azure and it only works well with the quick loaf feature on my bread machine. The same setting as the yeast used in this video. 🌻🌻🌻
@@RowesRising Thank you!! Trying to convert some of my recipes to using fresh milled flour and trying to figure out if active dry(which I also have in bulk from Azure) will work or if I need instant.
@blairlane6759 I hope it works for you! I’ve tried other settings with the bread machine and the bread over proves and sinks in. It’s still delicious just misshapen😅 Experimenting is the fun part. We are 4k above sea level so what works for me may not work for someone at lower elevations.
What size pan is this? Mine is 8 1/2 x 4 1/2
8 1/2x5x5
Great video! What's the temperature of the flour? I use komo fidibus xl and the flour reaches more than 50 degree celsius even after 1 minute
Thanks
That’s a great question! I have no idea. I reckon I need a thermometer to shoot the temp of the flour as it comes out? How do you do this?
@@RowesRising Yes i use a food thermometer to see the flour temperature
Sorry if I missed it... how can I store so it doesn't go stale if I want to make 3-4 loaves for the week?
I slice it then freeze it in a zip pic bag with all the air removed as soon as it’s cooled completely.
How long does this loaf of bread typically last before it starts to go bad at your homestead?
We use it within 3 days and on the 3or 4th day make French toast if there is any left. 😅🌻🌻🌻
Thank you so much!
I made this loaf and it is absolutely delicious! 🥰
It’s the best freshly milled loaf of bread I’ve made that I actually feel like turned out well!
Where can I find that grain mill?
Never saw one like that before.
I want it! Can someone help me?
Links to grain mills in my video description :)
My Grain Mill
pleasanthillgrain.com/komo-classic-grain-mill-flour-grinder-wood-stone
NutriMill www.nutrimill.com/product/nutrimill-harvest-grain-mill/
Thank you so much for sharing this. Quick question, I made my bread and it was delicious, but when I started cutting towards the center, it was doughy, do I just need to cook it longer, I followed the timing that you had?
This might not be a quick answer😅You may need to cook longer? Thump the bottom for a hollowish sound. Was your dough proved well enough? And room temp for your final rise? Sometimes you may need more or less time with each step- depends on your environment, ingredients etc. the key is to learn when the dough is fluffy and airy- typically when it doubles in size the last rise. If not- it can be gummy inside. Or just need a longer bake? Let’s trouble shoot.
You can check the temp of the bread to know when it’s done.
Rich-dough breads 180-190°F (82-88°C) Rich-dough breads-those with significant fat or sugar content, such as brioche, dinner rolls, challah, or even tender sandwich bread-are done when they reach 180-190°F
Lean-dough breads 190-210°F (88-99°C) Lean dough breads-those with minimal or no fat or sugar, such as baguette, sourdough, most kinds of rye bread
Thank you Z 123!!
I have been making breading milling hard red wheat. Is there a way to make a whiter softer bread from fresh milled wheat? What kind of wheat would I use?
You would need to sift out the bran with a fine sifter. I found that using hard red wheat flour from Costco makes a perfect soft loaf. I’m on the hunt for a flour sifter- finer than the current sifter I have because it does not remove the smaller bran. Bosch Nutrimill has a sifter attachment for their mixer that makes fine pastry flour. I’m sure that would remove all the bran from hard wheat to make a soft loaf. You can also use hard white wheat- but again, needs to be sifted for that softer bread texture. For cakes etc you would use soft white wheat for milling and sift it for your cakes and cookies. I hope that helps!!
Would 4 cups of flour = 4 cups of wheat berries?
No, 3 cups of grain yields 4-4.5 cups of flour.
I made this recipe with only hard red and it didn’t rise or knead like the one in the video, should I get white?
Might need a bit more moisture and to sift out the larger bran from the fresh milled wheat.
I followed your recipe, and I made a nice loaf of bread . Unfortunately, there was a huge hole in the middle of the loaf. What did I do wrong?
I’m not sure…. Hmmm that’s never happened to me before. I always check my dough after a few minutes of kneading to make sure it does not need more water or flour. And to scrape the sides down. I’ve made hundreds of loaves and never had a hole like that… did you use cold butter that clumped in the middle of the dough and melted in the bake? That’s the only thing I can think of. I’m so sorry! 🌻🌻🌻
Is that for the pigs
Delusions is not nutritious
Hi Katie! REALLY curious to know something - as a fellow sufferer of Hashimoto's, I was wondering if you have followed the holistic advice to not eat gluten (due to molecular mimicry), or if you are able to eat freshly milled bread without consequence. I'm so confused and not sure what to believe, or do. Thoughts? TIA!
I can eat fresh milled products and homemade products just fine. I have terrible sensitivity to mass manufactured foods/gluten products from the store so I try to not buy those things cause if they are in the house chances are I will eat them at some point 😅 I will say, listen to your body and your lab results and see what works best for you. I’m still medicated despite my efforts to not be in the past.
@@RowesRising That's so great to hear! I am doing a trial run of 90 days with no gluten whatsoever to see how I feel. I have no digestive issues when I eat it, but am told it causes an attack on the thyroid even though I can't feel it. I would LOVE to be able to eat my freshly milled products again, but I worry 'they' are right and it will cause issues. So hard to know what to believe! Thanks SO much for the input. 😊
Everything you say is true!! I don’t feel badly when I eat homemade gluten products. When I’m not breastfeeding or pregnant, I can go gluten free much easier and regulate my thyroid… but with pregnancy and breastfeeding- calories matter more. And keeping my thyroid in healthy levels during pregnancy and breastfeeding is so important I don’t play around with trying to regulate with diet.
I struggle to eat enough and if I eliminated homemade bread I might get deathly I’ll like I did with baby 3. I was on a very strict diet and suffered more because I was starving- practically living off chicken, broth, kale, fruit and avocados for months- I was skin and bones, depressed and miserable.
I will revisit gluten free and more diet restrictions once a human isn’t dependent on my for nourishment. Then I scan resume playing around with my health😅
@@RowesRising Oh wow, yes, that makes sense! I do take thyroid meds for the hypo but am trying to treat the Hashi’s with diet. So not fun! I keep hearing I need to do the AIP diet but I just can’t yet. So restrictive. Anyway, I’m always curious to know how others approach this thyroid mess we have so thank you so much for the convo! ❤️
Can you use just wheat flour ? Or even all purpose flour for the bread resipe ?
Thanks 😊
Yes you can :) the flour I used is basically “whole wheat” cause I don’t sift it to all purpose. I did use a soft white wheat which lends itself to cakes and pastries.
Now , anyone know where a can get wheat berries in Canada ( I'm in manitoba) ?? I e mailed asure and they are only in the states and don't deliver
What type of oats do you use in this recipe?
I’m using organic rolled oats. Not quick Oates although you can use those. These leave a tiny bit of texture and quick oats would not.
Your babies are precious, also are you naturally thin? I’m struggling with weight loss.
Do you have to use the oats? If you don’t put the oats in there will the whole loaf be no good?
I forget oats all the time!! It’s fine I just add a bit more flour if I notice it needs more in the mixing stage :) it’s actually really yummy and good without oats- I just cram in extra and diverse nutrients where possible.
I've never seen bread made with oats before. Is there a reason why you add it?
Just to bulk it up and add a variety of nutrition. Some add leftover cooked oatmeal etc. I always add extra food to my food recipes just to get as much diversity as possible in my kids.
Do you ever use honey instead of sugar in your bread
Yes!! It got expensive so I stick to organic cane sugar.
How much do you use
4 tablespoons of any natural sweetener- maple syrup, honey, agave, can sugar…If you use liquid, increase flour by the teaspoon or add another spoon of oats. Experimentation is fun and we learn so much in the process. When I’ve used liquid sweetener I pay attention to my dough and if it’s too wet I’ll add the extra dry.
So what grain mill is best to use in case we have no electricity? Anyone?
Depends on your budget. There is a wonder mill junior delux for $299. And Lahman’s has one for a little less. Then the Country Living for over $600
Hi sister....new subscriber here 👋 I'm curious now that you've had the opportunity to try out both mills (both listed in the description box)....which one you prefer and why? Enjoying your channel!
I have the Komo Fidibus Classic. Which was given to me by a subscriber. I have an affiliate link for the other Nutrimill Harvest grain mill which I have not used but is very similar to the KFC. Both are stone mills. (Nutrimill has other options) Main difference to me is one pays me a commission when you buy. Nutrimill have a variety of grain mills. Their Harvest Grain Mill is most similar to my Komo. They are similar just different branding and size depends on what your family needs.
@grainsandgrit has a few videos on the different mills. th-cam.com/video/oM6k-htoP88/w-d-xo.html
Hi there. I was watching another video of yours where you said your bread machine recipe was in a previous video. Is this that same recipe? Would you mind telling me the settings you use for it? Thanks!!
Yes this is my standard daily loaf and I make it in the bread machine or by hand. It’s a 200g loaf so your bread machine needs to be that size for these measurements 😅 I use the 3hour 45min standard loaf setting medium darkness. You can also use the quick loaf setting.
@@RowesRising thank you!! I need a good machine recipe for days I can’t get to bread.
It’s so easy!! Set it and forget it- like I did the other day and remembered hours after it was done😅
@@RowesRising that’s what I need. Lol. Something I can forget and not ruin it. Lol
It wasn’t ruined!! Maybe a little chewy moist crust at first but once it was dry I bagged it in the counter over night and it was great the next day :)
Trying this now… my dough was so wet I probably had to add a cup more of flour (hard white only) does this seem normal?
You may need to add a bit more flour depending on your grind and if you sift or not. Sifting out the bran then measuring your flour helps some. Add flour as needed.🌻🌻🌻
@@RowesRising thank you for responding! I don’t ever sift the bran out BUT this time I did use the finest setting which I never do, maybe that was it.
I’ll see how it tastes later!
@christineross7620 should taste great!! Might look wonky. That happens to me sometimes if I don’t check my bread machine and add a bit more if needed. My measurements are often heaping🫣🌻🌻🌻
@@RowesRising it’s delicious yayyy!! Thank you! I’m so accustomed to sourdough. I didn’t know if I would like a regular bread loaf but I love it.
Water keifer???
Yes?
OK I have a question every time I make bread it seems very moist on the inside still. Am I just not cooking it long enough? I make it for as long as your video said to make it. Should I just let it sit on the counter and does it finish cooking that way? I am genuinely confused lol
Are you using your bread machine? Are you slicing it fresh out of the oven? A lot of times mine sits in the bread maker past baking on the warm setting for 10-15 minutes before I get to it. I haven’t had an issue with moisture unless I slice into it while it’s still warm!! Then it seems like it’s very moist. Once it cools there is no issue. I cool on a wire rack, and then when completely cool it has a normal crumb. But the hot crumb is steamy :)
Katie I followed your recipe for bread and it didn’t rise as much as I wanted it to . Any advice? Do I ad gluten or what ? Thank you
Hi Catherine!! Was it sourdough or daily loaf of yeast bread? What kind of flour? Fresh milled? Is your yeast expired? So many questions to troubleshoot 😅
Katie it was freshly milled hard/soft wheat berries and my yeast is good(I tested it) so idk what went wrong 😑
Bread machine?
No bread machine. Just as you did, oven
Should I ad wheat gluten?
I want to make this loaf today but I don't have the oats. I have oat groats but I tried to mill them on super coarse but it still looks just like flour. Maybe I'll try adding a quarter cup of that. I've messed up so much bread I hope this works.
You don’t have to add the oats. Just add 1/8-1/4 more flour. I hope it works!! I failed my loaf yesterday because I used the oats from making oat milk- and it was too soggy- my loaf sunk in the baking but we’ll still eat it- when sliced it looks like 😸
🙏🏻🌹🙏🏻
Thanks for watching🌻🌻🌻
Why have I not thought to put the lid on it while it was grinding 🤦♀️
Sometimes I throw a towel or a cork trivet on top of the lid to absorb some of the noise too! 😅
Can you use this recipe in a bread maker?
I do!
@@RowesRising so if our bread makers aren't as big as yours like mine has 1 paddle do I have the engredients?
What bread machine and what recipe do you want to make? I have a book with a variety of bread machine brand recipe variations. My recipe makes a 200g loaf.
@@RowesRising mine does a 750g 1kg and a 1.25kg loaf
Oh I guess I need to check my unit cause 200g doesn’t sound right. Let me get back to you on this one after I get a look at my zojurishi machine.
My bread didn’t rise very much at all 😢
What kind of flour did you use exactly? Was the yeast good? Might test it to be sure it’s good.
@@RowesRising first of all thank you for responding. I used hard red winter wheat. And the yeast, I just checked it and it’s expired 😢. I didn’t check before making it.
That could be an easy fix!! Good luck with your next batch!! 🌻
@@RowesRising thank you 🙏
@@RowesRising ok, so my bread rised but it seems like once it it’s in the oven it doesn’t grow any more or it flattens a bit. It’s not really fluffy like yours 😢
$550- $650 for a small mile. I know they are pricey but i font see why.
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I wish you could iñclude grams to your recipes. I use a scale to measure in grams.
My sourdough recipe is in grams. I will convert this one to grams. But I just measure and then add flour when kneading as necessary. 🌻🌻🌻