I have been mixing my flour and water and letting it sit for 15 minutes or so before adding all other ingredients. Tried it your way with the yeast, water and flour and it was so much better!!! Now my new way to autolyse!! Thank you!
I used to order my wheat berries from Amazon but now I've ordered 3 different 15 pounds grains from 4Generations Organic Farms. I thank you soo much for the information you give us. Have a blessed day.
Just did my first batch following this video. Did great until the end when I was trying to get the bread out of the pan. Turns out my pan was WAY too small, so it fell apart as I was getting it out because it was stuck to the sides. It tastes amazing though! Just need a bigger pan. Thank you for all of your videos!
My nutrimill is being delivered today, and I need to place an order for my grains. I went ahead and ordered a small bag of already milled hard red to practice on. Your videos are so good - I feel you’re supporting me as I learn!
@@GrainsandGrit Hi there! I noticed you don’t use a bulk ferment and that you go straight to shaping the dough after kneading instead of letting it rise twice. Is there a particular reason for that?
I will be recommending this to everyone. This is perfect for beginners and makes it so easy to see the recipe and video for the exact batch size they will probably try first.
@@valerieschluger they are a hand crank bread machine . Work great and no electricity needed. Can find them in antique shops or garage sales. Many people don't have any idea what they are. I have ones that make 4 loaves and one big one for 8 loaves. Love them.
It's really nice. I'm going to try this today. I only wish you would have included a shot of you slicing into it. I guess I'll have to see for myself. Thanks!
Wish I could post a Pic of my bread 🍞. Thank you SO much for this one! Still in the oven, but I am hoping it turns out okay! This will be my first one using my mill (learning curve there). Also my first one using spelt, khorasan, and hard wheat and less than half of AP flour. I'm excited - because my dough looked and behaved like tours.
Thank you so much for this recipe and video! One question… I will be baking in a glass loaf pan, do I still let it sit in the pan after I take it out of the oven (sweat) for 10 minutes? I feel like it would get damp from the condensation…especially in glass..? Thanks again! Can’t wait to try this tomorrow!!
Yes I would still let it rest in pan for 10 minutes. It does make it easier to remove. If you’re concerned, you could try just 5 minutes but I have found so long as it’s not over 10 minutes, bread is fine.
I made whole wheat bread for years, many years ago. I picked up bread making recently, focusing mostly on sourdough. Then I tried my hand at milling my grain (in a Vitamix blender) this morning. It is by far the TASTIEST bread I’ve ever had!
I'm far from where you are at in life. I live out of a tinyhouse truck, I have to cook on a camping stove. Can you show us on your show how to make healthy bread that way, on the same stove we have to use. I have no land to sit on. Do you have land we could sit on? So that we could have the good things you do. Like a garden and an outdoor stove to cook from.
Does the bread easily fall apart when made into a sandwich? Mine seemed to always do that. The only thing that seemed to help was adding eggs to my own recipe. I’ll try your recipe and see how it goes. 😊
Mine isn't very crumbly, but keep in mind, we're not making that fake food called bread in the stores. That's an artificial product engineered to behave like foam or a sponge and never tear. Real food is fragile and can crumble.
I love that this is fairly quick & fits in a regular stand mixer! When I click the link to the written recipe it says for 1 batch, it's 9 cups of flour. Is that right?
Have you experimented with sourdough? I’ve been milling my grain for 14 years, BUT I’ve been doing sourdough for 5 and it’s hard to find people that combine the two.
Yes, it is. There's a reason most traditional cultures have flatbreads (tortillas, naan, etc.). Natural sourdough doesn't consistently yield fluffy tall loaves. It's possible with 100% whole grain, but not easy.
So I just made this loaf, I've made many many loaves of bread but this is my first time with FMF, I turned out beautiful except for it falls apart in the middle, what causes this??? I am making another loaf and hope to get some feed back.
Good for you! Maybe it needs to knead more? Sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
I love your videos. They have helped me so much. Can I substitute 1 cup sourdough starter for the yeast and reduce the water and flour by 1/2 cup each? Would everything else be the same?
You could try, but I haven't had great success just converting this recipe to sourdough. However, it may be possible I just haven't done it right yet. :-)
Is your crust super hard where when you cut it, it chips like ceramic and dulls your knife blade? If not, how do you keep it not to crusty? Love Your channel and the excellent teaching you do. Phil
Good morning my question is about storage Would it be more beneficial to store my wheat berries in the bucket with the bag it came in from the store, or is it better to just pour the berries into the bucket?Thank you
I've just started using FMF my bread always seems to fall when it's baking. It's not gummy in the middle in fact it's really good. I also did the chocolate chip cookies and they turned out very flat but delicious. The other issue is my wonder mill on the bread setting sends to chunky compared to regular flour and I'm wondering if that's the issue?
Add more flour for flat cookies. A 1 batch cookie recipe w/ AP flour calls for 2 1/4 cups of flour, you'd need 3.5, per the recipe on Grains n Grits blog.
I'm struggling with getting the right consistency. And yes been fallowing the recipe step by step. But it doesn't get to that stretchy point. Suggestions?
Uh-oh. Could be a kneading issue. I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
I don’t do two rises because I find I just don’t need it. You can do it if you want, it just changes the flavor a bit. But I can achieve a soft, beautiful loaf in less time. So win, for me 😀
You are the master bread baker!! Thank you for your instructions, demonstrations, and love for bread making! I'm gonna try this today along with my Unleavened bread for Sabbath
Question - I'm making this loaf now. Mine is not wanting to pull off & clean the bowl during the mixing time. I'm trying to get it there without making it overly dense. My question is when this happens, do I still need 9 minutes? Or does some of that extra long mixing time becoming part of the kneading? I have no clue why this happens to me, but it seems to always be an issue getting the dough to pull off. Could it be because my house is at 70 degrees? Thank you!
Sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
Looks like it’s a good recipe but it would be good to switch the recipe over to using a natural wild yeast with a sourdough starter so much healthier than chemical yeast 😊
Sometimes, the best is the enemy of the good. Most people try making 100% freshly milled whole-grain bread loaves with sourdough, fail miserably, and then go back to store-bought flour. I teach people that it's more important to eat freshly milled, whole-grain breads on a regular basis, consistently, than to master the perfect sourdough.
@@GrainsandGrit I wasn’t talking about your choice of grains or flour I meant it’s better to use a wild yeast with a starter than using a chemical lab grown commercial yeast for your healthy grains 😀
Deus abençoe sua vida Jesus Cristo tiama está voltando ele vai aceitar Jesus Cristo tiama muito não bem mundo vaim salva sua alma só jesus salva sua alma sua vida inferno
I just used 4generations farms and I absolutely love their grains! Thank you I am so new to this and you are so so helpful
YAY!!! Good for you, jump right in with both feet. You can do this!!
I love, love, LOVE this bread! I make it all the time and share the health with friends!
I have been mixing my flour and water and letting it sit for 15 minutes or so before adding all other ingredients. Tried it your way with the yeast, water and flour and it was so much better!!! Now my new way to autolyse!! Thank you!
Hi. Does she put 3 cups in for autolyse? I got confused.
Thank you for providing us with a single loaf recipe! Yeah buddy!!!
Hope you enjoy
I used to order my wheat berries from Amazon but now I've ordered 3 different 15 pounds grains from 4Generations Organic Farms. I thank you soo much for the information you give us. Have a blessed day.
That is awesome!
Thank you for a small loaf. It’s just me know and learning to bake bread.
Just did my first batch following this video. Did great until the end when I was trying to get the bread out of the pan. Turns out my pan was WAY too small, so it fell apart as I was getting it out because it was stuck to the sides. It tastes amazing though! Just need a bigger pan. Thank you for all of your videos!
Uh-oh. Keep at it - you'll get it right!
Oh my goodness! Thank you SO much! I had almost given up , I finally was able to make a loaf that wasn’t dense! It came out perfect 🤩
Wonderful!!! I'm so happy - good for you!!
My nutrimill is being delivered today, and I need to place an order for my grains. I went ahead and ordered a small bag of already milled hard red to practice on. Your videos are so good - I feel you’re supporting me as I learn!
Thank you so much! I’ve been struggling getting a good rise and you just showed me why❤ Making a loaf today using your technique!
YAY! :-)
Thank you for this smaller recipe!
My pleasure 😊
@@GrainsandGrit
Hi there! I noticed you don’t use a bulk ferment and that you go straight to shaping the dough after kneading instead of letting it rise twice. Is there a particular reason for that?
I keep coming back to this recipe!
Glad you enjoy it!
I will be recommending this to everyone. This is perfect for beginners and makes it so easy to see the recipe and video for the exact batch size they will probably try first.
Thanks for the recommendation!
Many thanks, great tutorial!
Glad it was helpful!
I only use a bread bucket from early 1900' s. Will be trying this. Thanks. Have a great day and God bless 💞
What is a bread bucket
Hello may I ask what is a bread bucket? Thank you kindly.😊
@@valerieschluger they are a hand crank bread machine . Work great and no electricity needed. Can find them in antique shops or garage sales. Many people don't have any idea what they are. I have ones that make 4 loaves and one big one for 8 loaves. Love them.
Looks great! Ive been using your fresh milled 2 loaf recipe for a long time now, I love it. Thank you for sharing. God bless you. Looking good btw :)
So glad you love it!!!
This video was so helpful.
Oh good, so glad you enjoyed it. Stick around, and thanks for the comment!
I now buy my grains through 4 Generations thank to you! This morning, I made homemade English muffins using kamut flour. DELICIOUS!! ☺️
Love it!! And I haven’t tried Kamut with English muffins yet but I have a feeling it’s going to be amazing!
@@GrainsandGrit YES!! 😍
It's really nice. I'm going to try this today. I only wish you would have included a shot of you slicing into it. I guess I'll have to see for myself. Thanks!
Ah i completely forgot to film it. It sliced beautifully. No holes on the inside and everything stayed together very well :-)
Wish I could post a Pic of my bread 🍞. Thank you SO much for this one! Still in the oven, but I am hoping it turns out okay! This will be my first one using my mill (learning curve there). Also my first one using spelt, khorasan, and hard wheat and less than half of AP flour.
I'm excited - because my dough looked and behaved like tours.
Ooooo wonderful!!!!
Thank you so much for this recipe and video! One question… I will be baking in a glass loaf pan, do I still let it sit in the pan after I take it out of the oven (sweat) for 10 minutes? I feel like it would get damp from the condensation…especially in glass..?
Thanks again! Can’t wait to try this tomorrow!!
Yes I would still let it rest in pan for 10 minutes. It does make it easier to remove. If you’re concerned, you could try just 5 minutes but I have found so long as it’s not over 10 minutes, bread is fine.
How is the best way to slice and store the bread?
I use a bread knife to slice it as needed. And I keep my loaves in a tupperware container or bread bags.
I made whole wheat bread for years, many years ago. I picked up bread making recently, focusing mostly on sourdough.
Then I tried my hand at milling my grain (in a Vitamix blender) this morning. It is by far the TASTIEST bread I’ve ever had!
Awesome! Have you seen my recent video all about sourdough: th-cam.com/video/LLJ43-7XcXo/w-d-xo.html
Felicia, I’ve started another loaf but this time it’s extremely sticky! Any tips?
Daily humidity changes make a difference.. Try adding a bit more flour until the texture is correct. 1/4 added at a time
I'm far from where you are at in life. I live out of a tinyhouse truck, I have to cook on a camping stove. Can you show us on your show how to make healthy bread that way, on the same stove we have to use. I have no land to sit on. Do you have land we could sit on? So that we could have the good things you do. Like a garden and an outdoor stove to cook from.
It can be done! When I first started, I was living in a tiny camper trailer, but I milled my own flour and baked my own bread. Keep at it!
@@GrainsandGrit will you show us on the show like you did it, not in an oven in a camper, but rather a camper stove.
Have you experimented letting it mix longer? is there a difference in texture?
Does the bread easily fall apart when made into a sandwich? Mine seemed to always do that. The only thing that seemed to help was adding eggs to my own recipe.
I’ll try your recipe and see how it goes. 😊
Mine isn't very crumbly, but keep in mind, we're not making that fake food called bread in the stores. That's an artificial product engineered to behave like foam or a sponge and never tear. Real food is fragile and can crumble.
Can you recommend a good cookbook for freshly milled flour?
I'm hoping to eventually publish one, but that's still a while out. Stay tuned!
The Essential home ground flour book Sue Becker
I love that this is fairly quick & fits in a regular stand mixer! When I click the link to the written recipe it says for 1 batch, it's 9 cups of flour. Is that right?
If you look in the notes section, it gives the ingredients for the one loaf.
Have you experimented with sourdough? I’ve been milling my grain for 14 years, BUT I’ve been doing sourdough for 5 and it’s hard to find people that combine the two.
Yes, it is. There's a reason most traditional cultures have flatbreads (tortillas, naan, etc.). Natural sourdough doesn't consistently yield fluffy tall loaves. It's possible with 100% whole grain, but not easy.
So I just made this loaf, I've made many many loaves of bread but this is my first time with FMF, I turned out beautiful except for it falls apart in the middle, what causes this??? I am making another loaf and hope to get some feed back.
Good for you! Maybe it needs to knead more? Sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
I love your videos. They have helped me so much. Can I substitute 1 cup sourdough starter for the yeast and reduce the water and flour by 1/2 cup each? Would everything else be the same?
You could try, but I haven't had great success just converting this recipe to sourdough. However, it may be possible I just haven't done it right yet. :-)
@@GrainsandGrit thank you! Maybe I will wait for a video on freshly milled sourdough loaf bread from you lol.
Is your crust super hard where when you cut it, it chips like ceramic and dulls your knife blade? If not, how do you keep it not to crusty? Love Your channel and the excellent teaching you do. Phil
Wow, goodness, no. Are you using this recipe?
Good morning my question is about storage
Would it be more beneficial to store my wheat berries in the bucket with the bag it came in from the store, or is it better to just pour the berries into the bucket?Thank you
If it's a food grade bucket, it can just go right in.
Do you make your own pasta? I would love a video about that.
Yes! And I train you how to do it here: www.GrainsAndGrit.com/KamutCourse
I've just started using FMF my bread always seems to fall when it's baking. It's not gummy in the middle in fact it's really good. I also did the chocolate chip cookies and they turned out very flat but delicious. The other issue is my wonder mill on the bread setting sends to chunky compared to regular flour and I'm wondering if that's the issue?
I'd mill your flour as fine as possible.
Add more flour for flat cookies. A 1 batch cookie recipe w/ AP flour calls for 2 1/4 cups of flour, you'd need 3.5, per the recipe on Grains n Grits blog.
Barely mix cookie dough. Don't over mix. it needs to form a nice ball to bake properly.
I have a Kitchenaid mixer. I'm making small batch. Is it normal for the motor to get warm?
Kitchenaide isn't really up to tasks this big.
@GrainsandGrit That's what I'm learning.
I can’t seem to find the pullman pan video. Can you relink it or put on your website. If it is, I just can’t find it. Thanks
Here you go: th-cam.com/video/dAmhAvGyh_I/w-d-xo.html
@@GrainsandGrit thanks, I was looking for full video and didn’t think to look in “shorts” which is in a different spot.
I'm struggling with getting the right consistency. And yes been fallowing the recipe step by step. But it doesn't get to that stretchy point. Suggestions?
Uh-oh. Could be a kneading issue. I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
I did this as a make along. It went okay…
Can I make this in a Dutch oven?
No
Ok no problem. I've made your recipe in a loaf pan, it is delicious. Thank you 😊
Do you ever sift after milling?
Not usually. The bran is so good for you. That's why we do 100% whole grain here.
@@GrainsandGrit Thank you.
can we use Smelt?
Yes, but I wouldn't use all spelt at first. I would use spelt in combination with a hard red or hard white first.
what did I do wrong if I never get a 'window pane' and dough stays sticky? I am in Florida too...just a beginner!
I don't do the window pane, myself. But if it's too sticky, I'd add just a little more flour.
Do you have a sourdough version?? ❤
Not yet!
You’ve lost weight!
Would you please share what you did?
Thanks! Do you get my weekly newsletter? You can get a free download and behind the scenes stuff: bit.ly/3pvI5TE
Don't have a mixer. They are very expensive.
How do I make the bread totally by hand, please?
Yep, you'll need to just knead it thoroughly by hand. Same recipe. Just more work.
@@GrainsandGrit ok
Looking for the recipe here in the comment box and I can’t find it please
First link in the description.
The link is for 5 loaves of bread, I need the one loaf recipe please
Why no bulk rise?
I don’t do two rises because I find I just don’t need it. You can do it if you want, it just changes the flavor a bit. But I can achieve a soft, beautiful loaf in less time. So win, for me 😀
You are the master bread baker!!
Thank you for your instructions, demonstrations, and love for bread making!
I'm gonna try this today along with my Unleavened bread for Sabbath
What's the size of your pan?
am i wrong or is the printable recipe is for multiple loaves? I needed to know how many grams of grain to mill for one loaf.
The original recipe is for three loaves. If you look in the notes, I have what it is for this one loaf😀
Question - I'm making this loaf now. Mine is not wanting to pull off & clean the bowl during the mixing time. I'm trying to get it there without making it overly dense.
My question is when this happens, do I still need 9 minutes? Or does some of that extra long mixing time becoming part of the kneading? I have no clue why this happens to me, but it seems to always be an issue getting the dough to pull off. Could it be because my house is at 70 degrees?
Thank you!
Sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
Looks like it’s a good recipe but it would be good to switch the recipe over to using a natural wild yeast with a sourdough starter so much healthier than chemical yeast 😊
Sometimes, the best is the enemy of the good. Most people try making 100% freshly milled whole-grain bread loaves with sourdough, fail miserably, and then go back to store-bought flour. I teach people that it's more important to eat freshly milled, whole-grain breads on a regular basis, consistently, than to master the perfect sourdough.
@@GrainsandGrit I wasn’t talking about your choice of grains or flour I meant it’s better to use a wild yeast with a starter than using a chemical lab grown commercial yeast for your healthy grains 😀
Deus abençoe sua vida Jesus Cristo tiama está voltando ele vai aceitar Jesus Cristo tiama muito não bem mundo vaim salva sua alma só jesus salva sua alma sua vida inferno
English?
Why you should help your brother or sister. Duet 15:7-10 Matt 25:31-46. By the testimony of two witnesses should everything be established.
One loaf 3 cups of freshly milled? Sorry. It’s not clear to this newbie.
Yep, the recipe is in the description for you.