Super Soft Fresh Milled Sandwich Bread
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- เผยแพร่เมื่อ 17 พ.ย. 2023
- Welcome to Lovely Bell Bakes! In this video, I'll guide you through the steps to make super soft, fresh milled sandwich bread. This recipe uses fresh milled flour for an incredibly delicious and nutritious loaf perfect for any sandwich.
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Loaf pans used:
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My kitchenaid mixer
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Grain mill
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Kitchen scale:
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Where I get my grain:
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Note: links in this description are affiliate links to products that I love and use regularly. I hope you enjoy them as much as I do.
#FreshMilledFlour #SandwichBread #HomemadeBread #BreadBaking #LovelyBellBakes #SoftBreadRecipe #BakingWithFreshMilledFlour #EasyBreadRecipe #HomemadeSandwichBread #BakingTutorial #BreadRecipe
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I have followed the top three fresh, milled flour people on Facebook, Instagram, and their webpages for sometime. I have taken their intensive online classes, bought their books and baked loaf after loaf of just OK, not great, bread. Omgosh! This is it! This turned out the BEST, the softest FMF bread yet! This is now my go to recipe and I am done experimenting. Thank you so much.
Wow! I’m so glad you had success with my recipe. Thank you for sharing this!
I agree this is my favorite recipe!
Would using whole wheat flour, not the berries, work?
@@dianetuttle388 store bought whole wheat flour is different from fresh milled flour. It will not produce the same results.
I agree…have tried several recipes. This will be my go-to going forward!! Thank you!
I have been milling for about 5 or 6 years. Many trials & error. Many recipes. I made this one today and it has to be the softest of fresh milled loaves! Thank you so much!
Wow! That’s amazing to hear. Thank you!
Thank you for using grams in your description! Every recipe becomes scalable and repeatable with this information.
Most welcome 😊
Best video I’ve watched on how to do FMF bread! Thank you!
That’s so sweet! Thank you so much!
Thank you for the demonstration. Not a wasted word or shot. And crazy good results.
Thank you for the feedback!
Thank you very much for sharing this ❤ I'm fairly new to fresh milling, tried other recipes and this is the only one that works for me. Perfect every single time 🎉, i feel like a pro baker👏 😂.
Not to mention, the shower cap idea! Better than fighting with not so clingy plastic wrap. You rock!🤗🥳👍
Yay!! I’m so glad it’s working for you. Thank you for sharing!
I needed the receipt for a very long time. Thank you most appreciated.
This turned out great ! The softest I’ve every made
Wow! Love this video! One of the best I’ve seen and it was short and to the point! No long lead in banter, thank you!! Can’t wait to try this recipe and see more videos!
Thank you!
Excellent video! Thank you for sharing.
Finally got around to making this recipe today and it is excellent!! So happy with it and can’t wait to try your other recipes! Thanks!
I’m so glad you enjoyed it. Thank you for sharing!
Beautiful!!!❤
That was a great fast video. Thank you .
You're welcome!
I have just made this for the second time, this time using two thirds white wheat to one third red wheat as I don’t have any rye. Also, I don’t have any wheat gluten. It was AMAZING! Thank you for sharing your recipes. I hope your channel blows up!
I’m so happy to hear that! I love changing up the grain as well. Thank you for the kind words!💙
One of the best videos. Perfect and to the point with great voice over instruction and detail. I'll make this!
Thank you so much!
That looked Kool. Especially when you squeezed it.
Wonderful video and beautiful loaves! I really enjoyed your calm voice, clear way of explaining the steps and all of the details you shared which makes it possible for us to duplicate your results :).
Thank you so much!
I wanted to let you know we made this last night and it is indeed the softest most delicious bread we have made yet w/ freshly milled wheat flour! We used a combination of hard white and hard red wheat along with a handful of kamut. I look forward to your future videos. Thank you for taking the time to share this treasure @@Lovelybellbakes
@@mrsmotort5324 🥹thank you so much! I’m so glad it worked out for you!
Just made my best loaves today. Thank you, your recipe and tutorial are perfect!
You are so welcome!
Beautiful!!! 😍😍
Thank you for such a succinct and helpful video! I have the same mill and mixer. but I am new to milling. I am excited to try out your recipe because you are so explicit and demonstrative! You are so encouraging.
Thank you so much! I’ve been baking bread for years but only started milling about 4 months ago right before having baby #8. I figured others wanted a simple yet soft loaf of fresh milled bread like I did.
Wow! You are so calm and everything turns out so perfect. I can tell you are a seasoned bread maker! Thank you! 😊
Thanks so much! 😊
This recipe has been a game changer!!!
The hubs is happy ❤
So happy to hear that!
♥ You made it look so simple and easy and it is.
Thank you! 😊
I'm stoked to try this amazing sandwich bread! I love fresh milled whole wheat bread. Very healthy. Gene
If you try it, let me know how it comes out. Happy baking!
this is beautiful
After several fails in making FMF bread using other recipes, this one worked! I used 9x5 pans but will order the pullman 9x4 pans for the next batch. The bread rose to great heights and is soft and taste great.
I’m so glad to hear that! Thank you for sharing!
This is by far the best recipe I have tried and your 90 minute roll recipe is just as wonderful. Thank you so much for sharing these recipes.
I’m so glad to hear that. Thank you for the feedback!
This was amazing bread! I’m just starting with fresh milled flour and I’ve had some failures, but this was a beautiful recipe! Thank you so much for the recipe!
Thank you for sharing!
Just found out about your channel from the sweet lady from Rose homestead. I was hesitant about this fresh mill whole wheat bread recipe. I made it this morning and even used my scale, this was the most soft and delicious wheat bread i ever made. Thank you so much, i will be making the cinnamon swirl bread next. New subbie here😊.
I’m so happy to hear that! Thank you!
Beautiful loaves!
Thank you!
Thanks so much for sharing and for using grams!
This is Great Bread! Thanks 🙏🏻🌹🙏🏻
You’re welcome!
Thank you for sharing your recipe and video. I am newbie when it comes to fmf and so far I have not made a loaf of bread I liked.... until now! Bread turned out perfect! I added a pinch of vit.c, only cause I had it! Great rise, and bread is soft! Now to convert the family! Look forward to trying more of your recipes.
I’m so glad to hear that! I also add vitamin c at times to help the bread to stay fresh longer.
Wow! I tried your recipe today and so far it has been my most successful bread! It rose so high, you nailed it with this one!
Glad you liked it!!
I just found you! Love the bread recipe ❤❤❤❤subscribed!
Yay! Thank you!
Yummy!
Well done! Really, really well done!!!
Thank you!
Amazing!!
Thank you!
I just made this bread after much trial and error looking for a good sandwich bread with fresh milked grain. Boom this is it. I’m am over the moon. Thank you so much. PS I did not use any rye I just did all hard white and it was great. So light and fluffy like store bought but tastes a whole lot better
Thank you for sharing. I’m so glad it worked out for you. I often times use all hard white as well.
I’m trying these right now as I’m watching your video. I can’t wait to see the result!
Let me know how it turns out!
Tried it and loved this recipe and your instructions!
@@Mrsphomm I’m so glad to hear that! Thank you for sharing!
Love this video!
Thank you!
@@Lovelybellbakes I tried this method yesterday and the bread turned out better than ever!! Thank you for posting cause I will let all my ingredients set for a few minuets before adding the yeast and salt from now on! Passed the video on to a friend who's trying it today! Keep posting! Oh, I also just bought the pans you use! Thanks again!
@@robi8279 I’m so glad it worked out for you! I hope your friend has success as well.
This is perfect! Your even using the same pans I have so i know they will fit!
Awesome! Let me know how it turns out.
Perfect! And i have been trying for a while.
I am in NZ and had been thinking the wheat available here would never do it.
I await with eager anticipatio for your sourdough recipe.
Sourdough recipe is up now!😊
Yesterday I made the yeast sandwich loaf because we were out of town for a week and had no bread. It was great to be able to get good bread fast. Got home from a concert around midnight and had toast with peach jam for dessert! I’ve found that putting in oven when the top of the loaf just kisses the top of pan works best for me. I use a small steam oven and get a big oven spring.
I’m so glad you enjoyed it!
Made your bread. It's good thanks for a new recipe
My pleasure 😊
Thank you for ur recipes… I got a Pullman and I was able to use ur recipe successfully without a lot of wasted trial and error!!!
I’m so glad to hear that!
I’m about to start milling my own flour. Had surgery on my hand and everything is just sitting there and staring at me! LOL! Was looking for a good recipe for a soft loaf. Thank you so much. You just got a new subscriber, friend! Good bless you! ❤
Thank you. I hope your hand is healing well!
@@LovelybellbakesMy hand is so much better, thank you. I made my first loaf but forgot to use your recipe. I’m going to try yours next. The first loaf was soooo good! But I have to try different recipes because you never know when you’re going to hit on the perfect one! And your bread loaves look amazing! I love my Mockmill 100. Fresh milled flour makes all the difference in taste! Yummy! And I only have hard red wheat at the moment. I just ordered hard white wheat berries and will get some einkorn and spelt next. I wish I could afford to get everything I want now….but my budget is the boss! God bless you! ❤
@@TooStinkinFine yes. These wheat berries can be very expensive. I’ve heard people getting them cheaper from local Amish markets, but I don’t have any near me. I get mine from azure standard.
Thank you for letting me know you have sourdough starter version.❤❤❤
That looks really good! I want to make the switch to home milled, whole grain flour, I hope I can turn out loaves that look that great!
Oh thank you! My soft sandwich bread gets some egg, so now I don’t have to worry about it!
I do both -- egg and the lecithin!@@WhatWeDoChannel
@@WholeBibleBelieverWoman Thank you! I find it interesting that so many of my fellow believers are into fresh milled bread!
I actually think of it as Bible bread a lot of times -- because of the many allusions to bread in a very special light in the Bible! Deuteronomy 24:6 (that taking the lower or upper millstone as collateral would be to take someone's LIFE); Jesus called Himself the "bread of life" (John 6:35); manna was the bread from heaven; "Give us this day our daily bread" in the Lord's Prayer; when Jesus fed the many thousands with just a few fish and loaves of bread; so many things! Yet in our culture bread has been demonized when in fact it is the COMMERCIAL bread made with depleted flour with additives (including synthetic vitamins) that should be demonized -- not the wheat itself or even the gluten itself in 99.5% of the cases. Less than 1% of people are genetically unable to digest bread (those with celiac). Have you listened to Sue Becker at all? She is a food scientist and worth listening to! Sorry to type so much. When it comes to REAL bread, don't get me started, haha! Her TH-cam channel is "Bread Beckers."@@WhatWeDoChannel
Your recipe is the ONLY recipe that I can get to form into a ball!!! I can’t figure out why no other recipe will form a ball!!!
For your other recipes, try holding back the salt with the yeast. When the salt is introduced it cause the gluten structure to tighten which helps to form a nice ball. But we lose this effect when the salt soaks with flour and liquids in the autolyse/resting step.
@@LovelybellbakesI’m new to all this, but honestly I don’t even feel like trying the other’s recipes. I think it will be a waste of my wheat berries and time. Yours turned out perfect on the first try. Why try and better perfection! Please post more recipes!!!
Good info!
I made this tonight - it is The Best bread I've ever been able to make out of fresh milled flour (i did add bread flour only cuz I need to use it up..probably only used about 2 cups in total). Ive Tried and tried to make others - they all came out okay but too crumbly - typically the bread broke while trying to cut it - This will be my new forever bread recipe! Thank You!!!
That’s awesome! You’re welcome!
Can't thank you enough for using metric! It's the Only Way to get consistency and I'll never understand why American cooks won't adopt it. I'm looking forward to trying this recipe. 👍
I agree. I Love it! Same results every time. You’re welcome! Let me know how it turns out.
A lot of us do :) but, yes, it drives me bonkers to deal with volume-only baking recipes. Things are changing, slowly but surely. :) Thankful for the weight measurements here, too.
I am truly enjoying learning from you. Thank you for sharing! Do you make Ezekiel bread as well?
Not yet!
Grains and Grits has a recipe for Ezekiel bread
Love this so much, thank you! I used almost 50% kamut and it turned out really great in 5x9 pans. -- I'd like to try it in my 13" Pullman with the lid on. Do you happen to have measurements for that; I imagine the 13" list in your recipe is for the lid off?
13in Pullman Lid on measurements:
475g fresh milled flour
323g water
10g salt
7g yeast
34g oil
51g honey
9g sunflower lecithin
14g vital wheat gluten (optional)
Can I use Active Dry Yeast. Love your videos. Short, sweet and to the point. Keep em coming.
If using active dry yeast, use some of the liquids from the recipe to proof the yeast. Then add it in when the recipe calls for yeast.
How vital is the lecithin to this recipe. I don't have any and it's quite expensive. Thank you for providing this video and recipe. Your bread looks WONDERFUL!
I’ve heard many people use an egg with great results. And thank you!
Do you do the window pane test? I am new and seeing people recommend it, but I've never successfully achieved window pane. Thanks so much! Can't wait to try your recipe.
I do it sometimes but I can also tell by how the dough looks when the gluten is well developed.
I wasn't sure what to expect with additions of vital wheat gluten, and sunflower lecithin, but something did the trick! OMG the most soft flavorful and pliable bread for sandwiches I've ever made! Please continue making recipes and sharing them with us. Thanks for posting weight in grams for us as well! Question: Does it matter if the sunflower lecithin is liquid form or powder???
Hello! I’ve only ever used the powder. But I don’t see why the liquid version wouldn’t work.
Please make more recipes for us! You are such an inspiration of hope with our fresh milled flour journey
@@julieeastwood57 thank you for the encouragement. I’m working on it!
Great video. Thank you. J have the same mill and have both of my disks at 12:00. Is that where you or yours? I'm wondering if I should change the settings. Thank you!!
Thank you! I keep the top knob all the way to the left. The bottom knob I have at 11
I have this recipe in the oven right now and am SO IN LOVE ALREADY!
Do you have a sourdough version of this? How could I modify it for one?
I do! Check out my other videos.
Impressive rise- could you do a video with EinKorn- would love to see what you did with it!! Cheers
Great suggestion!
Thank you! They are fantastic! 🥰 I just made them today. My only problem, if I can call it a problem was that they are so tender that I had to leave them on the side when I took them out of the pans… I checked the temperature, they were exactly at the right degree… should I do something else? Thank you again so much… tomorrow I want to use your recipe to make cinnamon and raisins breads… ❤️
Hmmm..for a less soft bread maybe cut back on the water by about 20-25 grams
Thank you!
@@user-zp5pu4gv6y hi! Forget about reducing the water. Baking at a high temp will actually work better. Between 375-400.
Oh this is a beautiful bread. Thank you for the recipe. Has anyone made it in a bread machine?
Thank you! I haven’t gotten any comments so far about any bread machine attempts.
@@LovelybellbakesI’m going to attempt in my bread machine today. 😁 Oh wish me luck. I’ll let you know if it turns out like yours. I sure hope so.
@@puppetpatti how big is your bread machine? 1lb or 2lb?
Hi Belle! Thanks for all your great bread recipes. I love this bread. My question is I am diabetic, and would like to cut back on the regular honey. Do you think I can add half regular honey, and half sugar free honey? I think the yeast needs the regular honey (sugar), but not sure. Thank you!
Hi! You can reduce the honey to as little as 1Tbsp with great results. I do that sometimes and the bread is still wonderful!
@@Lovelybellbakes Thank you for your quick response. I’m going to make a loaf of your bread tomorrow to celebrate 4th of July! This loaf is my favorite.
What does waiting to put the salt in do?
It causes the gluten structure to tighten quickly, reducing the kneading time.
I’m very curious to know what the sunflower lecithin does for the bread, I have never heard of its use in baking?
It emulsifies the fat (oil) which produces a softer loaf and it stays soft for much longer. You can replace with an egg as well. Eggs have lecithin as well.
So I made your bread today. My family loves it. I did half the recipe and made one loaf. My kitchen aid struggles making 2 loaves so I was wondering if you have the bigger professional KA.
Yes. In this video I’m using a kitchenaid professional 6qt. I have since upgraded to a kitchenaid commercial 8qt.
Ok I wondered. Mines old and struggling now. So about time to upgrade.
🙏🏻🌹🙏🏻
I have a question. Do you always knead for 8 to 10 minutes or do you go longer? I can't get my bread to rise using my Kitchen Aid but no problem if I use my bread machine. Thank you for your videos! Love them!
It’s very rare that I have to knead longer than 10 minutes. I know this varies for everyone.
Hi,
What position do you set the knobs on your Nutrimill Classic when grinding the wheat for this recipe?
The top knob I set all the way to the left. The bottom knob I set to 11 if you could imagine it on a clock.
I was just looking at the written recipe. Would you include 65g of Rye in the single 13" loaf? And if not rye, what else could be used? I have soft white and Einkorn. Thanks.
Yes. 65g because it’s a 10% addition. You can swap it for any flour of your choice. I believe einkorn world be a wonderful swap! Or you could just use all hard white.
Can I use liquid sunflower lecithin instead of the powder?
Yes
Thank you for the recipe! Could you tell me how to adjust it for 9 x 5 pans please? Thank you!
No adjustments needed for a 9x5 pan. This recipe fits that pan size great 😊
@@Lovelybellbakes thank you so much! These hold almost 2 lbs of dough for each pan so most of the time recipes aren’t that much and the rise is very short. God bless you!
@@lisasportsman3707 that’s perfect. The dough weight for these loaves is 1.9lbs. I love a full tall loaf so I intentionally made this big. Enjoy and God bless you as well 💙
Do you lay the bread on its side while it cools? Or just leave it standing upright?
I usually leave it upright.
What do you spray the bowl and dough with? Water or oil?
Oil
Can I substitute corn syrup for honey? Or leave it? Or use sugar instead? Thank you.
You can use any sweetener of your choice.
What is the purpose of the sunflower lecithin and the wheat gluten?
The sunflower lecithin is a natural fat emulsifier. It makes the bread more soft and for longer. The vital wheat gluten improves the texture of the bread allowing it to be light but still have a nice chew. You can swap the sunflower lecithin for an egg and the vital wheat gluten is optional.
Can use anything other than rye? My husband doesn’t like rye. Or won’t you taste it?
You can use any grain of your choice in place of the rye. More hard white, kamut, einkorn, hard red etc.
How many egg must I add in place of sunflower lecithin. I also do not have the gluten available where I stay. Thank you in advance🤗
1 egg. And it comes out wonderfully without vital wheat gluten. Just let it rest for 45 min instead of 20 min before adding the salt and yeast.
What does the sunflower lecithin do?
It makes the loaf softer and for longer
Can i use whole wheat bread flour in this recipe?
I haven’t tried it but I know that store bought whole wheat does not perform the same as fresh milled whole wheat flour.
Thank you for this! Might be a silly question, but when you say 800g flour, would that mean that I would mill 800g of grains to get that amount? Appreciate your help. :)
Yes! 800g of wheat berries is 800g of fresh milled flour. The measurements are not a 1 to 1 when using cups tho.
@Lovelybellbakes Ok, thank you! There can be so many variables when baking, I just wanted to make sure I understood correctly. 😊
You’re welcome! 😊
@@Lovelybellbakes I wanted to share that the bread came out amazing!! It's really hard not to cut into yet, LOL Do you happen to have a recipe for sourdough sandwich bread, by chance? Thanks again for sharing this!
@@maureenpat64 I do! I’ll be posting the sourdough version very soon. And I’m so glad the recipe worked out for you! Thank you for letting me know.
Should this pass the window pane test? Mine didn't. It just tore after 10 minutes so i added a tiny bit of water and kneaded a bit more. That may have been a bad choice. Its rising now. Still didnt pass the window pane but i just went with it.
Sometimes mine doesn’t pass and it still comes out great. The gluten continues to develop as it rises. I’d love to hear how it turns out.
Can you try it with sourdough starter?
I have a sourdough version on my channel
Can Kamut be used instead of rye?
Absolutely!
Have you made this recipe in the 2lbs Pullman pan? I don’t have the 2 smaller ones.
It’s 13x4x4
@@rhondalundy5322yes I have. I’ve made it with the lid and without. The measurements vary with the lid on or off of course. Do you need measurements for that?
I would love them!
I baked most of this in the pan and could have used all of it. It turned out beautifully! Thank you so much for sharing your recipe! I wish I could add a picture. It’s the best loaf I have made! I think the tension helped so much!
@@rhondalundy5322Awesome! And yes, the tension makes a world of difference for the rise! Here are measurements for the 13x4x4 Pullman pan without the lid. This is for 1 loaf.
656g (5&1/4c)fresh milled flour
427g (3&3/4c) water
47g (3&1/3Tbsp) oil
70g (1/4c) honey
25g (3Tbsp) vital wheat gluten
12g (1.5 Tbsp) sunflower lecithin
14g (2&3/4tsp) salt
12g (3&1/2tsp) instant yeast
Thank you so much!
Have you ever put together a nutritional value for one slice of this bread. I would love that but I don’t know how to do it.
You add up all the calories that go into the bread. The oil, flour, honey etc and then divide by the number of slices you cut. That gives the amount of calories for each slice. The last time I calculate it was about 180 calories per slice.
Great! Thank you!😊
I am to the point that I have all ingredients minus salt and yeast in my vitamix. How long should this process take until it turns into a ball? It’s been mixing a bit and still very shaggy. I have measured by grams!
Forgive my impatience 😅 it’s coming along now! ❤
@@simplykaley4540 ok! Let me know how it turns out. I’ve never made dough in a vitamix.
@@Lovelybellbakes that was supposed to be kitchen aid 😅😅🤪
Hello Monique. I’ve had such success with your recipe until the last three batches. I do not know what’s wrong. I will send you pics.
Ok. If you’re on Facebook you can message me. Otherwise you can email me at contact@lovelybellbakes.com
I. am lost. I have the two loaves. PLEASE WHERE DO I FIND THE WRITTEN RECIPE FOR THE 12 LOAVES??? ARIA
The ingredient measurements for the 12 loaves is in the description of 12 loaf batch video but I’ll paste it here for you as well.
Measurements for 12 9in loaves:
4350g hard wheat berries
2958g water (room temp)
309g oil
348g honey or sugar
87g salt
44g yeast
81g sunflower lecithin
169g vital wheat gluten (optional, I did not use it in this video)
1.5tsp vitamin c (optional, I don’t always use it)
How do I adjust this recipe for 8X4 loaves?
Hi Susan! Here’s measurements for an 8x4 loaf pan.
1 8x4 loaf:
300g hard white flour
204g water
6g salt
3g yeast (1tsp)
21g oil
24g Honey
6g sunflower lecithin
11g vital wheat gluten (optional)
Do you have to use vital wheat gluten?
It is optional. If you choose to omit vital wheat gluten, I suggest allowing the dough to sit for 45m-1hour before adding the yeast and salt instead of the 15-20m as you see in the video. This will allow for more time for the gluten to develop naturally in the bread. Just make sure it’s covered well so the top of the dough does not get dry.
I made this today. The dough looked great, just like yours. I weighed the ingredients and used same grains. The loaves are too soft, not holding shape well after baking. Thinking I’ll halve the lecithin and gluten. Try again.
Uh oh. I’m rising right now hard red instead of hard white. Should I expect a different rise or outcome?
Possibly depending on how much protein your hard red has. My loaves sink in on the side with hard red. Bake at 375 instead of 350 with the hard red. Let me know how it comes out!
Just popped in the oven at 375 so thanks! I’ll let you know how it turns out. I really like the taste of hard red FMF!
Came out great! I’d post a pic of the risen loaf but don’t know how lol. Thanks again!
@@carolosborne126 I’m so glad to hear that it came out well!
What oven do you have that cooks 2 loaves in 35 minutes?
Mine is gas and always takes an hour to get to 190*
Also. my dough is always a lot stickier... do I need to add more flour?
I have an electric oven. It’s old and not fancy at all.
mine is "new" and fancy and obviously sucks lol
@@Lovelybellbakes
@@mobiledimensionsaw have you tried increasing the temperature? Or will that just burn the top of the loaf?
i should try it... i'll sometimes remember to put a baking sheet on a rack above to disperse the direct heat... but I remember about as often as I remember to egg wash the tops... the crust gets crispy...
@@Lovelybellbakes
@@mobiledimensionsaw do you have a thermometer for your oven to make sure it's actually at the correct temp? I have to have an oven thermometer for my oven.
Thank you. Where is the recipe?
It’s in the description below the video. Just click the “more” link under the video.
Your dough is softer than mine. I let it sit in the mixer about an hour but when I came back to add salt and yeast it didn’t want to incorporate into my dough. I let my machine need for about 10 minutes or so. I put in bowl to rise. It has been an hour and it doesn’t seem to be rising very good. I made sure I went right by the recipe. Also it is raining here today. Maybe it will take longer to rise. I made this recipe before and it was perfect. 🤪 Any thoughts on this?
Was it well covered? Could it have dried out?
I had a kitchen towel over it. Maybe I will use plastic next time. It finally rose some. And the second time it came up over the pan. I just took it out. It looks good. 😊
@@8080purple when covering with a towel, make sure it’s a wet/damp towel.
Oh ok, didn’t know about that part. Thanks!
In the recipe you don’t include the 10% rye. Should I add more hard white? Or, is 650 g enough for a 13” loaf?
Also, do you put them in the middle rack of the oven ?
Hi! Yes I put it on the middle rack. And the rye is optional. I just had some I wanted to use up at the time. You can do all hard red or all hard white or add 65g of another grain of your choice. If you add another grain just do 65g of that grain and 585g of the hard wheat for the 13in loaf. That way it still totals 650g.
Thank you so much! It turned out perfect! My first loaf of bread! Your recipe is outstanding and I can’t wait to bake your other recipes!
God bless you!
Janette
@@janettehilton767 I’m so happy to hear that! God bless you too!
I have a question about the measurements.. if 1 tablespoon =14 grams
The 4 tablespoons = 56 grams it seems like the conversion from grams to TBSP is off. She I just follow the grams??
What ingredient are you referring to? 1TBSP won’t equal 14g for every ingredient. Different ingredients have different weight.
I tried to make the two loaf recipe in my little Artisan Kitchenaid and had to stand there the entire knead cycle beating the dough back into the bowl with a spoon as the dough kept trying to escape... maybe I'd better only make half the recipe next time. ;)
Yes. This is too much for an artisan. Also, I’ve heard people have a lot more success when switching to the spiral dough hook from the c-shaped hook.
Artisan isn’t strong enough
@@debsmith8102 I feel like a lesser human now for inheriting it from my Grandmother, I guess it's time for an Ankarsrum? ;)
@@teseract I use a Kitcheaid 7qt pro. A little less expensive than an Ank.
Why do you feel the need for adding more vital wheat gluten?
It helps the bread to rise higher and improves the texture of the dough. You can certainly bake without it, but the result will be a little more dense and crumbly.
@@Lovelybellbakes Thank you for the reply. I just do a slightly longer autolyse before adding the salt and the yeast and knead slightly longer. My bread can end up so soft and fluffy that it is almost hard to slice! 😆
Wow, that sounds amazing! I’ll have to give that a try
@@Lovelybellbakes By not adding additional gluten (which is highly processed), I have diabetics and gluten intolerant people that can eat the bread.
@@beccac9853Hi Becca! Since chatting with you I’ve done several successful loaves without vital wheat gluten and glad to report that the results were wonderful! Thank you for the suggestion.