First, a few disclaimers. I'm not at all like Martha Stewart or Paula Deen, etc., experimenting with different recipes all the time (but I like to collect recipes). I don't even really like to cook "a lot," due to the time it takes and mess. And, I'm not a total health nut or a "no nukes" type that drives a VW van :O). I'm just a regular gal who eats hamburgers and ice cream, on-sale Easter candy...
But some things in life don't make sense at all, and to me, that is buying already packaged ground up flour at the grocery store.
Many have tried making bread at home and that seems good enough, right? And it IS good. But I want to give you an overview of my bread-making gig that starts with buying wheat berries in bulk. It is more healthy, more economical, tastes better and easy and fun. It's just a win-win all the way around.
Years ago when I started this, it worked so well for our newly adopted child from institutionalized environment, who needed to develop his appetite. Anton loved mostly fruits and vegetables, and chocolate milk, thankfully, for protein. But he still didn't eat much even of the things he liked. I was also a new mom and I just needed to learn to cook for children, period, and not always what I've made in the past, like Mexican Food or all the casseroles we liked. I needed something to stir up the olfactory senses. This worked. He loves the smell of it baking. And so does hubby, especially when I load up a pizza for him.
My friends nearby already know I like to make bread and have seen in-home demos from our mutual friend, Paula. I buy wheat berries in bulk, and have a grain grinder and a powerful mixer/kneader (Bosch), and stainless steel cookware that works great for bread. I make just a few things from the same basic dough recipe. Don't let all the different varieties of dough recipes scare you, like you have to get a master's degree in bread-making to do this. I'm a creature of habit and make the same things over and over again. One batch of dough can make you about 4 to 5 items. I make 1 or 2 batches and stock the big freezer and we usually have something in there to eat. But I still buy store bought bread at times, being as imperfect as I am at planning. I do my bread-making once or twice a month.
In case you're curious about this hobby and thinking about doing this, I thought I'd write a post.
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This picture shows my extra bags of wheat,
just threw it on top shelf of pantry. |
Why buy bulk wheat berries and grind at home?
It is really healthy to get away from processed flour, even Whole Wheat ground up gocery store flour lost much of its original nutrition and starting to go rancid (you can smell it). I think in a perfect world, EVERYONE should have a grinder and buy whole wheat berries from your local grocer because...storing the wheat in the bran, the way it is harvested, is already such an excellent way to keep and store it! In the bran! What a novel idea! What brilliant mind thought of that? Oh, let me see here... (church lady voice) our modern ideas of wheat/flour storage and distribution ideas is another thing mankind screwed up.
Close your eyes (and still read) and imagine the future, as I see it should be. The ideal dream kitchen: marble counter tops, stainless steel appliances if they're still fashionable, with a press of a button, the grain grinder pops up from the counter top...and just about every home has one! Maybe that will be the way of the future, who knows. The way it is processed now is just backwards crazy and maybe someday, just like when they figured out that the earth was round, mankind will correct this. As it is now, the wheat purchased by the mills in its perfect storage form (that will last for
years and years), is ground up, packaged and distributed so you can store it for a few months on your shelf. go figure. They have to add nutrients back (why you see "enriched flour" on the shelves). But it can never be the way it was before, the way God intended it to be. Even Whole Wheat flour, or that Wheat Germ you buy in a glass bottle will get rancid because the wheat berry losts its natural protection, the bran, and the oils breakdown and become rancid, vitamins lost. You can't add enough stuff back to the flour, or to your dough to make it like it should be.
Recipes: I'm going to give you link to the great gal who taught me all of this stuff:
www.paulasbread.com she has recipes, advice, products, etc. She and her family run this business out of their home in Oklahoma and the nicest folks. She has no idea I'm promoting her, but I just don't want to re-invent what she has already done on her website.
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Nutrimill Grinder, it is not too loud. |
When I saw Paula do a demo, she ground the wheat berries in the Nutrimill grinder and threw them directly into the Bosch mixer (can you get any fresher?). But then I thought, "where's the white flour to add, because you can't just use all Whole Wheat, everyone knows that." But I was wrong! All these years I've used my Martha Stewart Whole Wheat Bread recipe... (She was wrong too. How could she have missed it?) When you use the natural whole grain, fresh ground, you don't add white flour! How elegant is that? Its so simple. We have messed things up!. Crazy. What I was doing before is buying good quality ground packaged Whole Wheat flour and White Bread Flour. And the big question was: what is the ratio of Whole Wheat flour to White flour? 50-50, 60-40? because too much Whole Wheat made the bread too hard. Not any more sister.
A brief primer on types of wheat: I buy both
Hard White Winter Wheat and
Hard Red Winter Wheat. (But note, Hard White Winter Wheat is not the same as packaged White flour. Packaged White
Bread Flour is made from Hard Winter wheat (red or white) berries but they separate the nutritious wheat germ and the bran and just use the endosperm, so it's fine and white.
All Purpose Flour is made from
Spring White Soft Wheat berries, and they remove the wheat germ and bran also. So, don't let the name "White" confuse you when you describe wheat berries, it doesn't mean "white flour.")
Both of these Winter wheats, Red and White Hard Wheat varieties will make gluten for bread-making. I also have a bag of Spring White Soft Wheat. This will not make gluten, but for quick bread textures, when you don't need or want gluten bonds. (I need to figure out what to make with this, other than a dessert every now and then...but it won't spoil!! because it is in its original and perfect wheat berry form.
So, I mix the Red and White Hard wheat berries together in the grinder for a soft, yet hearty blend, and it forms the stretchy gluten bonds in the mixer. (I'm not afraid of gluten. I love gluten! Gluten is my friend. I don't have celiac's disease and neither do most people who say they're allergic, btw, but that's another story and I probably made some of you healthnuts mad with that comment.) I could choose to use only Red, or, only White wheat berries in my bread recipe and they would both be a soft 100% whole wheat bread but Red would be heartier (and I think a little more nutritious), and the White would be still be nutritious and a little softer. It is just preference. I just like the blend. (My friend Paula prefers to use all White Hard Wheat berries.) I also add a little ground flax seed (use a coffee grinder for that). I add honey, a mix of coconut oil (because of all the stuff I hear about it for memory ;O) and it adds a nice flavor) and safflower or canola oil, a dough enhancer product... that I think has lecithin in it, SAF quick yeast (don't need to be a hero with the other kind), salt, water. Sometimes for variety, I add potato flakes, or ground up oatmeal flakes in a blender (better to grind "oat groats" in grain grinder though), and sometimes add a little dry milk. This is when I feel like experimenting, but the fun thing is, I just guestimate. You get used to the texture and how to gauge the dough. The Bosch mixer will let you correct a hard lump of dough with adding water or oil, which is nice. You can add barley, rice, quinoa, oats, as I've mentioned, but just don't add more than 25% of other grains than wheat to your wheat bread or it won't make the gluten. But Paula's website has the recipes.
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this is my Bosch Mixer bowl,
it is powered from the bottom. I haven't
blended it yet, nor added all the
flour to the dough |
I make: loaves of bread (of course), cinnamon rolls, pizza, and pizza roll ups (make just like cinnamon rolls), BBQ roll ups, raisin bread, herb bread, dinner rolls. I've rolled up hot dogs in dough and small cocktail wieners. I've experimented with various desserts using fresh ground flour (mostly the Soft Spring Wheat.) I want to venture into WW Flour tortillas and other items, but I've been doing the same thing for several years and it is working great.
So, that is a little about my hobby of making bread.
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These are my pizza rolls, tomatoe sauce,
sausage, chopped peppers, olives,
... just whatever! |
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kid tested and approved Canadian Bacon
and pineapple pizza, made with a little
Tilmanook cheddar cheese |