The perfect recipe for those who mill their own grains!
Ingredients:
- 15 g Fresh Yeast
- 300 g Hard Wheat Grain
- 150 g Soft Wheat Grain
- 7 g Butter (room temperature)
- 275 ml Warm Water
- 1 tsp Light Brown Sugar
Instructions:
- Begin by milling your wheat grain with your milling machine. I use a mixture of soft and hard wheat berries to create a whole purpose flour, but if you only have hard wheat berries, this will work too.
- Mix the yeast, sugar, and warm water and leave to rise.
- Once your berries are milled, add into your stand mixer your flour, salt, butter and sugar. Pour in your yeast mixture and mix for 5 minutes until a smooth elastic dough is formed.
- Shape into a ball and allow to rise in a greased bowl until doubled in size. About 30 minutes on a warm day, or an hour on a colder day.
- Turn out the risen down and knock any air bubbles out. Push your dough out into a rectangle shape, having the width the same as your bread tin. Roll up the dough, pinching the seams and rolling in the ends. (see video for visual instruction if needed).
- Allow to rise for 35 minutes or until 1 inch from the top if you are using a lidded bread pan.
- Bake in a pre-heated oven for 25-30 minutes. Allow to cool before slicing
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Wholemeal Bread Recipe for Fresh Milled Flour {with video}
The perfect recipe for those who mill their own grains!
Ingredients
- 300 g Hard Wheat Grain
- 150 g Soft Wheat Grain
- 7 g Butter (room temperature)
- 275 ml Warm Water
- 1 tsp Light Brown Sugar
- 15 g Fresh Yeast
Instructions
- Begin by milling your wheat grain with your milling machine. I use a mixture of soft and hard wheat berries to create a whole purpose flour, but if you only have hard wheat berries, this will work too.
- Mix the yeast, sugar, and warm water and leave to rise.
- Once your berries are milled, add into your stand mixer your flour, salt, butter and sugar. Pour in your yeast mixture and mix for 5 minutes until a smooth elastic dough is formed.
- Shape into a ball and allow to rise in a greased bowl until doubled in size. About 30 minutes on a warm day, or an hour on a colder day.
- Turn out the risen down and knock any air bubbles out. Push your dough out into a rectangle shape, having the width the same as your bread tin. Roll up the dough, pinching the seams and rolling in the ends. (see video for visual instruction if needed).
- Allow to rise for 35 minutes or until 1 inch from the top if you are using a lidded bread pan.
- Bake in a pre-heated oven for 25-30 minutes. Allow to cool before slicing.
What will be the best alternative for hard wheat and soft wheat grain for this recipe Ray ? Can I choose to use one type grain and will it still be good
You can use all hard wheat grain which is typically used for bread flour and it will turn out well. This could be hard red winter wheat (the one I use), hard red spring wheat, hard white wheat, and durum.