My good friend Melissa introduced me to the concept of grinding your own grain to get freshly ground flour. I have been making homemade bread for quite some time now. But with all the ooh's and ahh's I get and the comments such as "Oh, I could never do that", I thought it was time to do a post on how I make bread. I am sure that it will take me longer to create this post than it did to make these two loaves of bread!
|Start with 3 1/2 teaspoons of yeast.|
|Then two cups of water. This looks like more than 2 cups, but really it is actually 2 cups.|
There is some optical illusion that happened with my camera that I could not seem to overcome.
|The water needs to be quite warm, about 90-110 degrees F. |
Just the right temperature in my microwave is a bit over a minute.
|Meanwhile, a minute is about all you need to scoop out 4 cups of wheat. |
I prefer hard white for bread.
|Dump the warm water into the yeast. It needs to sit for a few minutes so the yeast can proof. |
So I let it sit there proofing away while I do the next few steps.
Or if you are a preschooler then you would say POOF everytime the yeast expands!
|While the yeast is proofing and the grain is grinding I pour 1/2 cup of oil.|
|On top of the oil I pour 1/2 cup of honey.|
|By now the grain mill has done its job - yes it truly only takes a few minutes to grind the grain!|
|And the yeast is done proofing so I add 2 teaspoons of salt.|
|Pour in the oil and honey.|
|Add 3 cups of flour. |
This flour is super fluffy so I tend to pack it down in the cup a bit.
Then turn on the mixer.
|Meanwhile I get my sink ready to wash dishes and by the time I have the water ready...|
|the flour is all mixed in and it is nice and smooth.|
|Then add in a heaping teaspoon of dough enhancer. |
The directions say a tablespoon, but I figure a heaping teaspoon is close enough.
|After the flour has mixed in, if it is still sticking to the sides I add a bit more flour.|
|Sometimes when I stop to add more flour I also scrape the sides|
|or sometimes I will push the dough off the dough hook.|
I don't know why, just something that I do
|Finally you will get a ball of dough that does not stick to the sides anymore.|
Then I let the mixer do the kneading until the 15 minutes is up.
|I put any leftover flour into a ziploc bag and store in the freezer.|
I often use this flour for making waffles or muffins.
|I also turn on the oven light to make it nice and warm in the oven.|
Then while I am waiting for the mixer to finish I am doing the dishes.
|When the mixer is done I form the dough into a ball and put it into a bowl.|
|This is the ball after 1 hour and 45 minutes. I punch it down and knead it slightly before cutting it in half.|
|Form the two halves into basic loaf shapes and back into the oven to rise again, which should take about 1 hour 20 minutes. I also cover the pans with a dishcloth, don't know why...|
|After the second rising take the pans out of the oven so you can preheat to 350.|
Then the pans go back in to bake for 25-30 minutes. My oven is best at 29 minutes.
|Here are the baked loaves. Usually I get more rise out of my dough, so I am not sure what happened that day. Maybe taking all the pictures threw the routine off.|