Oh I am soooo going to make this! I’m switching over to all home ground flour so I’ll be watching a lot of your videos! Haven’t had a recipe fail me yet of yours!
I just tasted the finished loaf I made from your recipe. Oh, my, that’s good! Perfect! My bread has been turning out way too dry and you’ve found the cure to that problem with rest time so the whole grain flour can absorb the moisture. I have a Bosch mixer and it took 20 plus minutes to knead the dough. Regular yeast worked just fine following your method. I appreciate the weights for ingredients in your recipes. Thank you! You’ve nailed it on baking with fresh ground flour.
@lorionliberty4373 It's best if you tap at least 3 days with temperatures just above freezing during the day and below freezing at night. In my area, we can begin tapping in Feb or March. Ideal tapping is 40 degrees during the day and around 20 degrees at night.
@@maplehill9028 How old do the maples have to be? I wish to plant a grove or tree line and thought about chestnut trees but I will never see them mature.
Today I made the maple bread for the second time using 2 of the smaller size cast iron pans. As I was adding the wet ingredients to the Ank I realized I had no butter so substituted ghee for the butter. It smells amazing. It just came out of the oven and I’m anxiously waiting for the loaves to cool enough to slice. I also used ghee to grease the pans.
Update to substituting Ghee for butter. The ghee has a very distinctive flavor and overpowered the taste of the maple. We didn’t care for it but we used the bread for French toast and it was delicious
Yes! I have been loving using it! It is new to me, so I am learning, but it bakes so beautifully, and when I coat the pan with butter, it adds to the flavor, and slides right out! :)
I've been using camp chef's cast iron bread pan. I sanded it down a little when I first got it and re-seasoned it. I've found that after I've used it to cook several loaves (don't wash it between them) that the bread pops right out as long as I spray it down with a cooking oil (no paper needed). Every now and then the side might get a little stuck but a butter knife will loosen that up if you just slide it down the side. It got washed once and it took a bit for it to pop out easily again. We bake up 1-3 loaves of your everyday sandwich bread every week. I'll try this recipe out as we were thinking of getting some maple syrup soon. Another tip for maple syrup might be that if you get a darker or robust syrup (later in the sugaring season) it'll have a stronger maple favor.
Hi Kara Thank you for sharing. Can’t wait to make it. Two questions though: (1) is the pan you used a 10x5 or the smaller sized one and (2) how can I substitute sourdough for the instant yeast?
My pleasure! This was the Lodge Cast Iron Bread pan, I believe it is 5x9. You can omit the yeast, and sub 1/2 cup sourdough starter (115g). (I like to make sure my starter was heavily fed the night before so it is nice and strong (like 2parts flour, 2 parts water, and 1 part starter)) Then, watch the rise times, typically 3-6 hours for the first rise, then 2-4 hours for the second rise. I don't recommend an overnight ferment with fresh milled flour sourdough, because it tends to over-ferment. Let me know how it goes! Happy Baking! :)
Hello Kara, want to make this bread. Can I use the Pullman Pan 13 inches long x 4 inches tall with this recipe? Gathering all my supplies. Thank you, enjoying my Saturday watching you.❤
Hi Kara, your bread looks amazing & I will definitely be giving it a try. I have noticed how your bread always comes out so evenly browned using your RV convection oven & am wondering if there is a trick to it as the convection oven in our RV does not brown evenly. I must admit that this is a new area for me as I have always baked with propane, however, we upgraded our RV this year to a newer model & I find myself in ‘uncharted baking’ territory. Help!
Can I use hard red and soft white?? I used al hard red and didn’t realize I didn’t have hard white, unless kamut is hard white?? I don’t know my wheats.
You can use all hard red if you want to! Here is a video I made talking about the different wheat berries and what they are best used for. th-cam.com/video/EgWp0Ee6_QI/w-d-xo.htmlsi=R0cXPXwrBNpHBh9Z
I have a ? I'M just starting to bake bread with fresh milled flour that I just ordered from your link, and I made a loaf using a dark colored 5/9 pan but wasn't cast iron. and my bread along the bottom and sides get really brown. I like it a lighter color. What can I do to fix it and it still be done.
Darker pans do tend to make a darker crust, you could try lowering the temp in your oven to 325*F, and then baking a bit longer. I like to use a kitchen thermometer (Like this one amzn.to/3KlnEne) and tempt the center of the loaf and make sure it is 190*F for yeast breads.
Question. Every time I make fresh milled grain bread the sides tend to collapse after I remove it from the pan. I take its temperature before taking out of the oven which is 209 degrees. I’ve taken it out of the pan immediately, after 5 minutes, laid the bread on its side to cool and upright, but it always falls on me. Your bread stands tall but mine shrinks and falls particularly the sides. What am I doing wrong? Love your videos!
She said some stuff around 16:30 that might help. Sounds like you might be over proofing (letting it rise too much in the bread pan). I also take mine out before it gets to 209 degrees. Usually 190s, but 200s might be alright.
It really depends on the recipe and the wheat, I have a video on this that may be helpful. I also have a video on my favorite bread flour blend as well. AP Flour : th-cam.com/video/ZfljrcQ1svQ/w-d-xo.htmlsi=n0JhQZqBd92QjaWX Bread Flour Blend: th-cam.com/video/TdxdB7PquSA/w-d-xo.htmlsi=k11DINV2tpL8CtPM I hope those help! Happy Baking! :)
@GrainsInSmallPlaces I want to thank you for your quick responses, most I watch never reply, so thank you and it's one of the reasons but not the only reason I watch you!!! 😄
...I am having such a hard time getting the dough to not be 'to sticky' to shape? Help? Even with a window pane, once it sits the first rise, it gets to sticky...
Make sure to use butter or oil to shape, it should be a sticky dough, that is what gives you nice fluffy soft bread. There are times it does get sticky on my hands, but I just use more oil/butter and that takes care of it.
Oh I am soooo going to make this! I’m switching over to all home ground flour so I’ll be watching a lot of your videos! Haven’t had a recipe fail me yet of yours!
I’m so glad you’re enjoying the recipes! You’re in for a treat, home-milled flour is life changing!
I just tasted the finished loaf I made from your recipe. Oh, my, that’s good! Perfect!
My bread has been turning out way too dry and you’ve found the cure to that problem with rest time so the whole grain flour can absorb the moisture.
I have a Bosch mixer and it took 20 plus minutes to knead the dough. Regular yeast worked just fine following your method. I appreciate the weights for ingredients in your recipes. Thank you! You’ve nailed it on baking with fresh ground flour.
Awesome! I am so happy to hear that! Nice job! Thanks so much! :)
This sounds great! I'm a backyard maple tapper, fourteen taps come spring. I'm always looking for new ideas to use my syrup, ty.
This is a great one! Thanks!
What zone do you have to be in to tap?
@lorionliberty4373 It's best if you tap at least 3 days with temperatures just above freezing during the day and below freezing at night. In my area, we can begin tapping in Feb or March.
Ideal tapping is 40 degrees during the day and around 20 degrees at night.
Maple tapping doesn't go by zone but by Temps. Hope that helps
@@maplehill9028 How old do the maples have to be? I wish to plant a grove or tree line and thought about chestnut trees but I will never see them mature.
Today I made the maple bread for the second time using 2 of the smaller size cast iron pans. As I was adding the wet ingredients to the Ank I realized I had no butter so substituted ghee for the butter. It smells amazing. It just came out of the oven and I’m anxiously waiting for the loaves to cool enough to slice. I also used ghee to grease the pans.
Ghee sounds like a perfect substitute for butter in this recipe! Thanks for sharing! :)
Update to substituting Ghee for butter. The ghee has a very distinctive flavor and overpowered the taste of the maple. We didn’t care for it but we used the bread for French toast and it was delicious
Just subscribed! What a beautiful loaf of bread. I appreciate the video and really "knead" the tips lol.
I am so happy you found me! I have lots of tips and tricks here! Thanks so much! :)
Yum 🎉 going to try ! Love Azure and fresh milled wheat 🌾
Me too! Awesome! Let me know what you think! :)
We have a cast iron bread pan and i love how breads turn out in it!
Yes! I have been loving using it! It is new to me, so I am learning, but it bakes so beautifully, and when I coat the pan with butter, it adds to the flavor, and slides right out! :)
Thank you for sharing the recipe, this bread is delicious 😋
My pleasure! I am glad to hear that! Thanks! :)
Another winner!
Yay! Thank you so much!
I’m making this right now. Thanks for all your wonderful recipes!
Awesome! Let me know what you think! Thanks!
looks delicious! definitely trying this for the weekend for french toast!
YUM! The French toast was amazing too with this bread!
This bread is AMAZING!!! My new favorite recipe!
Yay! So glad to hear it! Super yummy! Thanks :)
I have made this bread twice now. It is delicious and the loaves are beautiful. Thank you!
Awesome! So glad to hear this! Nice job! So yummy. :)
I've been using camp chef's cast iron bread pan. I sanded it down a little when I first got it and re-seasoned it. I've found that after I've used it to cook several loaves (don't wash it between them) that the bread pops right out as long as I spray it down with a cooking oil (no paper needed). Every now and then the side might get a little stuck but a butter knife will loosen that up if you just slide it down the side. It got washed once and it took a bit for it to pop out easily again. We bake up 1-3 loaves of your everyday sandwich bread every week. I'll try this recipe out as we were thinking of getting some maple syrup soon. Another tip for maple syrup might be that if you get a darker or robust syrup (later in the sugaring season) it'll have a stronger maple favor.
Yes! I have been loving this loaf pan, I was so afraid it would stick, but not at all! Thanks for the maple tip! Happy Baking!
Hi Kara
Thank you for sharing. Can’t wait to make it. Two questions though: (1) is the pan you used a 10x5 or the smaller sized one and (2) how can I substitute sourdough for the instant yeast?
My pleasure! This was the Lodge Cast Iron Bread pan, I believe it is 5x9. You can omit the yeast, and sub 1/2 cup sourdough starter (115g). (I like to make sure my starter was heavily fed the night before so it is nice and strong (like 2parts flour, 2 parts water, and 1 part starter)) Then, watch the rise times, typically 3-6 hours for the first rise, then 2-4 hours for the second rise. I don't recommend an overnight ferment with fresh milled flour sourdough, because it tends to over-ferment. Let me know how it goes! Happy Baking! :)
Hello Kara, want to make this bread. Can I use the Pullman Pan 13 inches long x 4 inches tall with this recipe? Gathering all my supplies. Thank you, enjoying my Saturday watching you.❤
Hi! Yes, you can put this whole recipe in the larger pan without dividing it. Let me know what you think! Happy Baking! :)
Ooooh Peanut butter and maybe jelly on that bread 🤤🤤🤤🤤🤤🤤
Oh ya! That would for sure be delicious! Thanks for the idea!
I have this same mixer but I always use the dough hook. Would this make a difference in how it turns out? Haven’t made your recipe yet.
You can also use the dough hook. I just tend to grab my dough roller and scraper. Let me know how it goes! Happy Baking! :)
Hi Kara, your bread looks amazing & I will definitely be giving it a try. I have noticed how your bread always comes out so evenly browned using your RV convection oven & am wondering if there is a trick to it as the convection oven in our RV does not brown evenly. I must admit that this is a new area for me as I have always baked with propane, however, we upgraded our RV this year to a newer model & I find myself in ‘uncharted baking’ territory. Help!
I am actually using a countertop oven, removed our RV oven a while ago, and this little oven has been my go to for all my baking! amzn.to/3ac24Db
Can I use hard red and soft white?? I used al hard red and didn’t realize I didn’t have hard white, unless kamut is hard white?? I don’t know my wheats.
You can use all hard red if you want to! Here is a video I made talking about the different wheat berries and what they are best used for. th-cam.com/video/EgWp0Ee6_QI/w-d-xo.htmlsi=R0cXPXwrBNpHBh9Z
@ ty!!
I have a ? I'M just starting to bake bread with fresh milled flour that I just ordered from your link, and I made a loaf using a dark colored 5/9 pan but wasn't cast iron. and my bread along the bottom and sides get really brown. I like it a lighter color. What can I do to fix it and it still be done.
Darker pans do tend to make a darker crust, you could try lowering the temp in your oven to 325*F, and then baking a bit longer. I like to use a kitchen thermometer (Like this one amzn.to/3KlnEne)
and tempt the center of the loaf and make sure it is 190*F for yeast breads.
@@GrainsInSmallPlaces OK Thank you very much. 😊
Question. Every time I make fresh milled grain bread the sides tend to collapse after I remove it from the pan. I take its temperature before taking out of the oven which is 209 degrees. I’ve taken it out of the pan immediately, after 5 minutes, laid the bread on its side to cool and upright, but it always falls on me. Your bread stands tall but mine shrinks and falls particularly the sides. What am I doing wrong? Love your videos!
She said some stuff around 16:30 that might help. Sounds like you might be over proofing (letting it rise too much in the bread pan). I also take mine out before it gets to 209 degrees. Usually 190s, but 200s might be alright.
Often times, collapsing is caused by over proofing, so try shortening your second rise time just a bit. Let me know how it goes! Happy Baking!
So how do I convert AP to FMF? Say my favorite bread recipe calls for 4 C APF how much FMF would I need?
It really depends on the recipe and the wheat, I have a video on this that may be helpful. I also have a video on my favorite bread flour blend as well.
AP Flour : th-cam.com/video/ZfljrcQ1svQ/w-d-xo.htmlsi=n0JhQZqBd92QjaWX
Bread Flour Blend: th-cam.com/video/TdxdB7PquSA/w-d-xo.htmlsi=k11DINV2tpL8CtPM
I hope those help! Happy Baking! :)
@GrainsInSmallPlaces I want to thank you for your quick responses, most I watch never reply, so thank you and it's one of the reasons but not the only reason I watch you!!! 😄
🥰
Looks like you need a sharper knife to slice the bread. I love my electric knife for this.
Lol, I have heard those work great! 😊
...I am having such a hard time getting the dough to not be 'to sticky' to shape? Help? Even with a window pane, once it sits the first rise, it gets to sticky...
Make sure to use butter or oil to shape, it should be a sticky dough, that is what gives you nice fluffy soft bread. There are times it does get sticky on my hands, but I just use more oil/butter and that takes care of it.
👋👋👋👋👋
Thank you!